Fluffy Blueberry Lemon Scones (Printer-Friendly)

Fluffy scones with juicy blueberries and bright lemon zest, offering buttery layers and a golden finish.

# What You'll Need:

→ Dry Ingredients

01 - 2 1/4 cups all-purpose flour
02 - 1/4 cup granulated sugar
03 - 1 tablespoon baking powder
04 - 1/2 teaspoon fine salt
05 - 1 tablespoon finely grated lemon zest

→ Fat

06 - 1/2 cup (1 stick) unsalted butter, cold and cubed

→ Wet Ingredients

07 - 1/2 cup heavy cream, plus additional for brushing
08 - 1 large egg, room temperature
09 - 1 teaspoon pure vanilla extract

→ Produce

10 - 1 cup fresh or frozen blueberries

→ Glaze (Optional)

11 - 1/2 cup powdered sugar, sifted
12 - 2 tablespoons fresh lemon juice

# Steps to Follow:

01 - Preheat the oven to 400°F and line a baking sheet with parchment paper to prevent sticking.
02 - In a large mixing bowl, whisk together flour, sugar, baking powder, salt, and lemon zest until evenly blended.
03 - Add cold cubed butter to the dry mixture; use a pastry cutter or fingertips to work it in until the mixture forms coarse crumbs similar to small peas, ensuring flaky layers.
04 - In a separate bowl, whisk heavy cream, egg, and vanilla extract until smooth with no streaks of yolk.
05 - Pour the wet ingredients over the dry mixture and gently stir until just combined with a shaggy texture, avoiding overmixing.
06 - Evenly sprinkle fresh or frozen blueberries over the dough and gently fold them in to keep berries whole and dough light.
07 - Turn dough onto a lightly floured surface and pat into a 7-inch diameter disc about 1 inch thick, working quickly to keep butter cold.
08 - Slice the disc into 8 equal wedges and transfer to the prepared baking sheet spaced apart for even baking.
09 - Lightly brush tops with extra heavy cream to achieve a golden crust. Bake for 16 to 18 minutes until golden and edges are set.
10 - Cool scones on a wire rack for 10 minutes. For optional glaze, whisk powdered sugar with lemon juice and drizzle over warm scones.

# Extra Suggestions:

01 - Use cold ingredients and avoid overmixing to maintain scone flakiness and tenderness.
02 - Fresh or frozen blueberries can be used; frozen ones should be folded in directly without thawing.
03 - Scones can be stored at room temperature for two days or frozen individually for extended freshness.

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