Homemade Blueberry Lemon Scones Recipe
For an easy breakfast, brunch or afternoon tea there’s nothing better than these delicious homemade blueberry lemon scones. Just top them with a little honey butter and enjoy.
I love scones but it’s so hard to find good scones, you know, the perfect lightly crisp crust with the perfect amount of coarse sugar and a pillowy, slightly crumbly interior without the hint of dryness.
Most store-bought scones are too dense and either overly sweet, dry, or just lacking in flavor.
Try these lemon blueberry scones they are amazing!
Homemade Blueberry Lemon Scones
There's nothing better than a perfect scone. These blueberry lemon scones are the perfect balance of pillowy buttery goodness, and crispy, crunchy crust bursting with blueberries.
- 2 1/2 c all-purpose flour
- 1/2 c granulated sugar
- 2 1/2 t baking powder
- 1 t kosher salt
- 1/2 c butter extremely cold, (1 stick cut into cubes*
- 1 c blueberries fresh or thawed frozen
- 1 t lemon zest
- 2/3 c buttermilk
- 1 large egg beaten
- 1 t almond extract
- 2 T melted butter for brushing
- 1 T coarse sugar for sprinkling
Preheat oven to 400° and line a large baking sheet with a double layer of parchment paper.
Sift flour and baking powder together into a large mixing bowl.
Add sugar and salt to flour and baking powder mixture then whisk gently to combine all ingredients.
Remove butter cubes from the fridge (or freezer) then cut the butter into the flour until crumbles are the size of peas, using a pastry blender or use your hands.
In a medium bowl, mix together buttermilk, lightly beaten egg and almond extract.
Make a well (a holin the center of the dry ingredients, then add the buttermilk mixture.
Mix with your hands until just combined. Overworking will make the dough tough.
Gently fold blueberries and lemon zest into the batter.
Flour your hands and shape scoops of dough into balls 2 1/2 in across balls.
Place parchment covered baking sheet, and flatten slightly.
Scones should have space or slightly touching.
Let the scones barely touch each other. Whisk together the egg and 1 tablespoon of milk. Brush the tops of the scones with the egg wash. Let them rest for about 10 minutes.
Brush scones with melted butter and sprinkle with coarse or granulated sugar.
Freeze for 10 minutes.
Bake until lightly golden, about 25 minutes. Remember ovens temperatures vary so keep an eye on the scones. If using convection bake reduce time by 25%.
Let cool 5 minutes then transfer to a cooling rack to cool completely.
* The butter needs to be super cold. I live in Florida and just taking the butter out to cut it into cubes makes the butter too soft for the perfect scone, so I cut my butter into cubes and place them in the freezer while I finish mixing everything together - about 5 minutes.
Feel free to substitute almond extract with vanilla extract.
If you can't find coarse sugar, just use more granulated sugar on top before baking.
4 TIPS FOR MAKING THE PERFECT SCONE
- Don’t Overwork the Dough. As soon as the flour mixture and butter are combined to pea size crumbles – STOP. As soon as the wet ingredients are combined – STOP.
- Sift the Flour and Baking Powder Together. This greatly improves the chances of getting the perfect rise from your scone dough.
- Keep the Butter Super Cold. To get the butter to cut in perfectly, it needs to be super cold. You’ll be working the butter with your hands and it will warm rapidly, so it is imperative that it be very cold when you start.
- Minimize Flour when Rolling out or Cutting the Dough. If you work on a floured surface use just a little flour or your dough will be heavier than desired.
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