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Blueberry Lemon Scones

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These classic Blueberry Lemon Scones are made with fresh-picked berries, packing a tangy punch from the buttermilk and zing from the lemon.
Course: Breakfast
Cuisine: American
Keyword: blueberry scones, brunch recipe, homemade scones, scones
Servings: 8
Author: Apryl Niksch
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Equipment

Ingredients

DRY INGREDIENTS

WET INGREDIENTS

  • 6 T. butter cold & diced into cubes
  • 1 egg
  • ½ c. buttermilk or sour cream
  • 1 T. lemon zest
  • 1 T. lemon juice
  • 1 tsp. vanilla
  • ½ tsp. lemon extract

MIX-INS

  • 1 c. blueberries (fresh or frozen) toss in flour

Instructions

PREP

  • Gather equipment. Place parchment on baking sheet.
  • Zest and juice lemon and set aside. Cut up butter into small cubes and place in freezer until use.

MAKE BATTER

  • Place dry ingredients into the mixer.
  • Add butter, egg, buttermilk, vanilla, lemon zest, juice, and extract and mix until just until combined.
  • To help distribute berries evenly into your batter, toss them first into a little bit of flour or cornstarch and fold into batter by hand.
  • Pour dough onto a lightly floured silpat. Shape into 8" round disk and use sharp bench scraper to cut into 8 triangles. Separate out pieces and place on baking sheet
  • Brush with heavy cream and sprinkle tops with course sanding sugar. If time allows, chill cut scones 10-15 minutes before they go into the oven.

BAKE

  • Bake at 375° for 18-20 minutes. Store in container and keep on counter 1-2 days.
  • OPTIONAL: Simple Glaze: mix 1 c. confectioner sugar with 1 T. lemon juice and 1 T. milk added until desired consistency.