Description
Buttermilk blueberry lemon scones bring zesty sunshine to morning pastries with their delicate crumb and fruity charm. Delightful hints of citrus and sweet blueberries invite bakers to savor each tender, golden-edged bite straight from the oven.
Ingredients
Scale
Main Ingredients:
- 2 cups (480 milliliters) all-purpose flour
- 1 cup (170 grams) fresh or frozen blueberries
- 8 tablespoons (113 grams) unsalted butter
- ¾ cup plus 2 tablespoons (200 milliliters) cold buttermilk
Flavoring and Seasoning Ingredients:
- ¼ cup (50 grams) granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon fine salt
- Finely grated zest of 1 medium lemon
Glaze Ingredients:
- ½ cup (60 grams) powdered sugar
- 1 tablespoon freshly squeezed lemon juice
Instructions
- Prepare a parchment-lined rimmed baking sheet for the scones.
- In a large mixing bowl, thoroughly combine dry ingredients including flour, sugar, baking powder, lemon zest, and salt.
- Sprinkle cold butter cubes over the flour mixture and swiftly break down using a pastry blender until the texture resembles coarse pebbles.
- Gently fold fresh blueberries into the crumbly mixture, ensuring even distribution.
- Create a soft dough by gradually adding buttermilk and carefully stirring with a rubber spatula until a slightly sticky consistency forms.
- Transfer the loose dough onto a floured surface and delicately knead, incorporating remaining flour without overworking the mixture.
- Shape the dough into a compact round approximately 1-inch thick and 7 inches in diameter.
- Slice the round into 8 equal wedges and arrange them evenly on the prepared baking sheet.
- Chill the scones in the refrigerator for 15 minutes while preheating the oven to 400°F.
- Bake the scones until they develop a golden-brown exterior, approximately 25 minutes.
- Allow the scones to rest on the baking sheet for 5 minutes before transferring to a wire rack for complete cooling.
- Prepare a smooth lemon glaze by whisking powdered sugar and lemon juice until well combined.
- Drizzle the glaze over cooled scones in an artistic zigzag pattern and permit the glaze to set for 15 minutes before serving.
Notes
- Prep ahead by chilling butter and measuring ingredients for faster scone-making.
- Handle dough gently to keep scones tender and prevent tough, dense texture.
- Refrigerate scones before baking to help maintain their shape and create flaky layers.
- Fresh blueberries work best, but frozen can be used if thawed and patted dry.
- Store glazed scones at room temperature in an airtight container for up to 2 days.
- Freeze unbaked scone wedges for quick morning baking by adding 5-7 minutes to baking time.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 290
- Sugar: 10 g
- Sodium: 210 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 30 mg