Homemade Blueberry Lemon Scones
Who doesn't love a good scone to pair with their tea? Homemade scones are the BEST! I'm always making scones the night before and popping them in the oven the next day. They're easy to make and the end result is so rewarding! Here's my favorite go to scone recipe for Saturday mornings with a cup of hot tea.
Here's what you'll need:
- 2 cups all-purpose flour (spooned in and leveled), plus more for hands and work surface
- 6 Tablespoons granulated sugar
- 1 Tablespoon fresh lemon zest (about 1 lemon)
- 2 and 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted frozen butter
- 1/2 cup heavy cream (plus 2 Tbsp for brushing)
- 1 large egg
- 1 and 1/2 teaspoons pure vanilla extract
- 1 heaping cup fresh or frozen blueberries (do not thaw)
- course sugar (for topping)
- 1 cup confectioners’ sugar
- 3 Tablespoons fresh lemon juice (about 1 large lemon)
- Whisk flour, sugar, lemon zest, baking powder, and salt together in a large bowl. Grate the frozen butter using a box grater. Add to the flour mixture and combine with a pastry cutter, or a fork until the mixture comes together in pea-sized crumbs. Place in the refrigerator or freezer as you mix the wet ingredients together.
- Whisk 1/2 cup heavy cream, the egg, and vanilla extract together in a small bowl. pour over the flour mixture, add the blueberries, then mix together until everything appears moistened.
- Pour onto the counter and, with floured hands, work dough into a ball as best you can. Dough will be sticky. If it’s too sticky, add a little more flour. If it seems too dry, add 1-2 more Tablespoons heavy cream. Press into an 8-inch disc and, with a sharp knife, cut into 8 wedges.
- Brush scones with remaining heavy cream and for extra crunch, sprinkle with coarse sugar. (You can do this before or after refrigerating in the next step.)
- Place scones on a plate or lined baking sheet and refrigerate for at least 15 minutes.
- While the scones are chilling, preheat oven to 400°F.
- Line a large baking sheet with parchment paper or silicone baking mat. After refrigerating, arrange scones 2-3 inches apart on the prepared baking sheet(s).
- Bake for 22-25 minutes or until golden brown around the edges and lightly browned on top. Remove from the oven and cool for a few minutes before topping with lemon icing.
- Now it's time to make the icing. While the scones are baking whisk the icing ingredients together then drizzle over the warm scones.
- Leftover iced or un-iced scones keep well at room temperature for 2 days or in the refrigerator for 5 days.
- Freeze Before Baking Instructions: Freeze scone dough wedges on a plate or baking sheet for 1 hour. Once relatively frozen, you can layer them in a freezer-friendly bag or container. Bake from frozen, adding a few minutes to the bake time. Or thaw overnight, then bake as directed.
- Preparing The Night Before Instructions: Prepare scones through step 4. Cover and refrigerate overnight. Continue with the recipe the following day.