✶ Blueberry Lemon Scones ✶

Bright, buttery, and bursting with flavor.

These blueberry lemon scones are the perfect mix of sweet, tangy, and tender.

Topped with a vibrant blueberry glaze, they’re a little sunshine for the morning or any time, really.

Best enjoyed warm, with a cozy drink on the side.

🔘Ingredients:

225g all purpose flour

75g sugar

1 tbsp baking powder

1/2 tsp salt

110g unsalted butter, cold(cut into small cubes and refrigerate until ready to use)

1/4 cup (60g) sour cream (14%)

1/4 cup + 2 tbsp (90g) heavy whipping cream (35%)

1 tsp vanilla extract

1 large egg

1 tbsp lemon zest

2 tbsp fresh lemon juice

200g of blueberry

🔘Lemon Blueberry Glaze

1/2cup powdered sugar

1/4 tsp vanilla bean paste

1.5 tbsp lemon juice

2 tbsp blueberry jam

Prep and Baking process:

🔘Prep and Baking Process:

Preheat the oven to 405F/200C.

Line a baking sheet with parchment paper.

In a large bowl mix sugar with lemon zest until sugar will be yellow color.

Add flour, baking powder and salt, whisk all together.

Toss frozen, cubed butter into flour mixture and using your hands quickly mix until it resembles coarse crumbs.

In another small measuring cup, whisk together sour cream, heavy whipping cream and egg. Make a small hole in the center of the dry ingredients and pour in the egg mixture.

Add vanilla extract and lemon juice.

Gently mix together with a fork until the dough just comes together like on the video.

Transfer unfinished dough onto the table and form the dough into disc, cut in half and add on the top of each other.

Lightly press on it and cut in half once more. Afterwards form round disc like on the video somewhere 1/2 inch thick.

Using a scraper cut the disc in half, then in quarters, and then again cutting the quarters in half; making in total 8 large scones.

Line them on the parchment paper not too far from each other (it will help scones to raise evenly).

Refrigerate scones to firm the butter back up for about 25 minutes (or you can freeze for 18 minutes).

Brush with heavy whipping cream and sprinkle with turbinado sugar (raw sugar).

Bake scones until lightly golden brown on the bottom, about 20-25 minutes (everyone’s stove is different so monitor accordingly).

Remove to a cooling rack to cool completely. While scones are cooling make your glaze by mixing powdered sugar, lemon juice, blueberry jam and vanilla, whisk until smooth.

Once scones are cool, drizzle the top with blueberry lemon glaze, then return to the rack to set the glaze.

Serve with hot tea or coffee and Enjoy♥️

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