If you’re looking for a delicious and easy-to-make treat, look no further than this recipe for blueberry lemon scones! These scones are full of zesty lemon and sweet blueberry flavors and are sure to be a hit with family and friends. They make a great accompaniment to a cup of coffee or tea and can be enjoyed for breakfast, brunch or as an after-dinner dessert.
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Blueberry Lemon Scones
A tasty combination of sweet and tart. Easy recipe for breakfast, brunch, or dessert!
Preheat the oven to 400°F. Line a baking sheet with parchment paper and set aside.
In your food processor, add flour, sugar, baking powder, and salt. Pulse briefly to mix.
Add butter and pulse until butter is the size of small peas.
Add lemon zest and 1 cup plus 1 Tbsp of heavy whipping cream and pulse until just combined.
Turn the dough onto a clean work surface and shape into an 8-inch round disk. Cut the disc into 8 even wedges and transfer to baking sheet. Brush the top of each wedge with remaining heavy whipping cream. (If freezing, transfer to freezer at this stage)
Bake until lightly/medium browned. 20-25 minutes. Transfer the scones to a wire rack and cool for 5-10 minutes.
While the scones are cooling, whisk the lemon juice and powdered sugar together to form the glaze (can reduce to half or quarter batch if freezing some of the scones).
Drizzle the glaze over the scones and allow to stand for 10-15 minutes to harden before serving.
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