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Fresh Blueberry Lemon Breakfast Scones

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These fresh blueberry lemon breakfast scones are quick and easy to make, featuring flaky layers, juicy blueberries, and a bright lemon glaze for a perfect morning treat.

Ingredients

Scale
  • 2 ¾ cups (345 g) all-purpose flour
  • 1 tablespoon baking powder
  • ¼ cup (50 g) granulated sugar
  • ½ teaspoon salt
  • 12 tablespoons (170 g) unsalted butter, cold and cubed
  • 2 large eggs, room temperature
  • ½ cup (120 ml) heavy cream, plus extra for brushing
  • Zest of 1 large lemon
  • 1 ½ cups (225 g) fresh blueberries
  • 1 teaspoon vanilla extract
  • For the glaze:
  • 1 cup (120 g) powdered sugar, sifted
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon heavy cream or milk

Instructions

  1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together flour, baking powder, sugar, and salt.
  3. Add cold, cubed butter to the dry ingredients. Cut in using a pastry cutter or two knives until pea-sized bits remain. Chill if necessary.
  4. In a separate bowl, whisk eggs, heavy cream, vanilla extract, and lemon zest.
  5. Pour wet ingredients into dry mixture and gently fold until just combined. Avoid overmixing.
  6. Gently fold in fresh blueberries, being careful not to burst them.
  7. Turn dough onto a floured surface and pat into an 8-inch circle about 1 ½ inches thick. Cut into 8 wedges.
  8. Place wedges on prepared baking sheet, spacing them apart. Brush tops with heavy cream.
  9. Bake for 18–22 minutes until golden brown and a toothpick comes out clean.
  10. While baking, whisk together powdered sugar, lemon juice, and heavy cream or milk to make glaze.
  11. Cool scones on a rack for 10 minutes, then drizzle glaze over warm scones.

Notes

Keep butter and other ingredients cold to ensure flaky layers. Do not overmix the dough to avoid tough scones. Gently fold in blueberries to prevent bursting. Brush tops with cream for a golden finish. Glaze scones while warm for best results. Dough can be refrigerated for up to 24 hours before baking.

Nutrition

Keywords: blueberry scones, lemon scones, breakfast scones, flaky scones, easy scones, blueberry lemon recipe, brunch recipe

Find it online: https://tempotaste.com/fresh-blueberry-lemon-breakfast-scones-recipe-easy-flaky-layers-glaze/