Quick Lemon-Blueberry Scones Recipe

Prep Time 15 mins
Cook Time 18 mins
Rest Time 5 mins
Total Time 38 mins
Cooking Method:
Cuisine:
Courses: , , ,
Difficulty: Beginner
Cooking Temp: 200  C
Servings: 8
Best Season: Spring, Summer
Description

These Quick Lemon-Blueberry Scones are soft, buttery, and lightly crisp on the outside, bursting with juicy blueberries and fresh lemon flavor. Perfect for busy mornings or relaxed brunches, this easy baked treat comes together quickly with simple ingredients while delivering bakery-style results.

Ingredients
    For the Scone Dough
  • 2 cups all-purpose flour (sifted)
  • 0.33 cup granulated sugar
  • 1 tbsp baking powder
  • 0.25 tsp salt
  • 1 tbsp lemon zest (freshly grated)
  • 0.5 cup cold unsalted butter (cut into small cubes)
  • 0.5 cup cold milk
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 cup fresh blueberries (or frozen, not thawed)
    • For Brushing (Optional)
  • 1 tbsp milk or cream
    • For Lemon Glaze (Optional)
  • 0.75 cup powdered sugar
  • 1.5 tbsp fresh lemon juice
  • 0.5 tsp lemon zest
Instructions
    Prepare the Oven and Baking Tray
  1. 1
    Preheat your oven to 200°C. Line a baking tray with parchment paper to prevent sticking and ensure even baking.
    2. Mix the Dry Ingredients
  2. 2
    In a large mixing bowl, combine flour, sugar, baking powder, salt, and lemon zest. Mix thoroughly so the leavening is evenly distributed.
    3. Cut in the Butter
  3. 3
    Add the cold butter cubes to the flour mixture. Using your fingertips or a pastry cutter, rub the butter into the flour until the mixture resembles coarse crumbs with small pea-sized butter pieces. This step is key to flaky scones.
    4. Combine the Wet Ingredients
  4. 4
    In a separate bowl, whisk together the milk, egg, and vanilla extract until smooth.
    5. Form the Dough
  5. 5
    Pour the wet mixture into the dry ingredients. Gently mix with a spatula until just combined. Avoid overmixing. Fold in the blueberries carefully to prevent them from bursting.
    6. Shape the Scones
  6. 6
    Transfer the dough onto a lightly floured surface. Gently pat it into a round disc about 2.5 cm thick. Cut into 8 equal wedges using a sharp knife.
    7. Bake
  7. 7
    Place the scones on the prepared baking tray, leaving space between them. Lightly brush the tops with milk if desired. Bake for 18–20 minutes, or until golden brown on top.
    8. Prepare the Lemon Glaze (Optional)
  8. 8
    While the scones cool slightly, whisk powdered sugar, lemon juice, and lemon zest until smooth. Drizzle over warm scones for extra flavor.
Note

Use very cold butter for the flakiest texture.

If using frozen blueberries, do not thaw them to prevent excess moisture.

Store leftover scones in an airtight container at room temperature for up to 2 days or refrigerate for 4 days.

These scones freeze well for up to 2 months without glaze.

Keywords: quick scones, lemon blueberry scones, easy baking recipe, homemade scones
Read it online: https://petitepanini.com/recipe/quick-lemon-blueberry-scones-recipe/