These Lemon and Blueberry Scones offer a fresh twist on a classic treat, combining the tangy zest of lemon with the sweet burst of blueberries. Made with simple, high-quality ingredients, these scones are light, flaky, and perfect for any occasion. The recipe also features a zesty lemon glaze that complements the fruitiness and adds a sweet, glossy finish.
Why You’ll Love This: The charm of these scones lies in their simplicity and the delightful combination of flavors. The lemon zest provides a refreshing citrus note that cuts through the richness, while the blueberries add a juicy sweetness. These scones are not just delicious but also visually appealing, with their vibrant bursts of blue and sunny yellow. They’re quick to make, requiring minimal hands-on time, making them perfect for busy mornings or a spontaneous baking session.
Perfect Occasion: Lemon and Blueberry Scones are ideal for brunches, tea parties, or as a comforting snack on a lazy afternoon. They are also fantastic for packing into a picnic basket or serving at family gatherings. Their crowd-pleasing flavor and rustic charm make them suitable for both casual and special events.
Decoration Tips: For a beautiful presentation, make sure to sprinkle a few extra blueberries on top of the scones before baking. Once they are baked and slightly cooled, drizzle the lemon glaze over them in a back-and-forth pattern for a professional bakery-like finish. Garnish with a little grated lemon zest or a few fresh blueberry halves to enhance their visual appeal.
Ingredients:
- 110g white sugar
- 420g all-purpose flour
- 15g baking powder (3 teaspoons)
- 120g cold butter
- 1 egg
- 200g cold cream cheese
- 40ml cold milk
- Zest of 1 lemon
- 80g blueberries, plus extra for decoration
For the Glaze:
- 100g powdered sugar
- 2 tablespoons lemon juice
- Start by sifting the flour and baking powder onto your work surface. Cut the cold butter into small cubes and rub it into the flour mixture with your fingertips or a pastry blender until it resembles coarse crumbs.
- Stir in the sugar and lemon zest. Make a well in the center and add the cold cream cheese, egg, and milk. Gently mix these into the dry ingredients until just combined to form a rough dough. Do not overmix.
- Fold in the blueberries, reserving a few for topping. Shape the dough into a 24cm circle (like a pizza) on a lightly floured surface, and cut into 8 large triangles. You could also form the dough into a rectangle and use a cookie cutter to cut out rounds, if preferred.
- Place the scones on a baking sheet lined with parchment paper and sprinkle with the reserved blueberries.
- Bake in a preheated oven at 180°C (356°F) for 15-20 minutes, or until golden brown.
- Prepare the glaze by mixing the powdered sugar with lemon juice until smooth. Drizzle over the warm scones.
- Allow the scones to cool slightly on a wire rack before serving.
Enjoy these scrumptious Lemon and Blueberry Scones, a delightful blend of fresh, zesty flavors that are sure to brighten your day!
