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Blueberry Lemon Scones

Delicious Blueberry Lemon Scones paired with zesty lemon flavor and sweet blueberries, perfect for a delightful breakfast or afternoon tea.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 8 scones
Course: Breakfast, Brunch
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 70 grams sugar Adds the perfect amount of sweetness
  • 1 lemon finely grated zest of one lemon Provides a bright, aromatic kick
  • 305 grams cake flour or all-purpose flour Results in a light and tender crumb
  • 1.5 teaspoons baking powder Essential for that perfect rise
  • 0.5 teaspoon baking soda Contributes to a fluffy texture
  • 0.5 teaspoon salt Enhances all the flavors
  • 130 grams cold salted butter Adds a creamy richness
  • 1 cup blueberries (fresh or frozen) Juicy and bursting with flavor
  • 1 cup buttermilk (plus extra for brushing) Lending moisture and a tangy taste
  • Brown sugar For sprinkling on top

Method
 

Preparation
  1. Start by taking a large bowl and rubbing together the sugar and lemon zest.
  2. Add the flour, baking powder, baking soda, and salt to the bowl; whisk everything together until well combined.
  3. Grate very cold or frozen butter on a box grater, or cut it into cubes and rub it into the flour mixture until it resembles coarse crumbs.
  4. Gently fold in the blueberries, ensuring they are coated with flour to prevent sinking during baking.
  5. Pour in the buttermilk and mix lightly until the dough comes together; do not overmix.
  6. Tip the dough out onto a floured surface and knead gently to form a thick rectangle or a round disc.
  7. Slice the dough into 8 large triangles or 10 smaller squares.
Baking
  1. Place the cut scones on a lined baking tray, brush the tops with buttermilk, and sprinkle with brown sugar.
  2. Chill the tray in the fridge for 15-20 minutes while preheating the oven to 200°C (400°F).
  3. Bake the scones for 20-25 minutes, or until golden brown on top.
  4. Let them cool slightly before serving.

Notes

Use cold butter and buttermilk for flaky texture. Avoid overworking the dough. Experiment with different fruits or flavors.