Description
Searching for easy and delicious breakfast ideas? These quick lemon blueberry scones are the best! With a bright glaze and juicy berries, they’re a simple treat you can whip up anytime. Perfect for brunch, tea time, or a healthy sweet snack. Bake a batch for cozy mornings or holidays!
Ingredients
Scale
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1 tablespoon lemon zest
- 1 cup fresh blueberries
- 2/3 cup heavy cream
- 1 teaspoon vanilla extract
- 1/2 cup powdered sugar
- 1 tablespoon lemon juice
Instructions
- Preheat oven to 400°F and line a baking sheet with parchment paper.
- In a bowl, whisk flour, sugar, baking powder, and salt.
- Cut in the cold butter until mixture resembles coarse crumbs.
- Fold in lemon zest and blueberries gently.
- In a separate bowl, whisk heavy cream and vanilla, then pour into the flour mix.
- Stir just until combined, then turn onto a floured surface and shape into a 1-inch thick disk.
- Cut into 8 wedges and place on the baking sheet.
- Bake for 18–22 minutes or until golden.
- Whisk powdered sugar and lemon juice for glaze and drizzle over cooled scones.
Notes
- Use frozen blueberries to avoid streaking the dough.
- Don’t overwork the dough to keep scones tender.
- Freeze unbaked scones for quick baking later.
- Try swapping in raspberries for a twist.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 270
- Sugar: 12g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg