Lemon Blueberry Scones

Light, fluffy, and bursting with fresh blueberries and bright lemon flavor—perfect for breakfast, brunch, or an indulgent snack with tea!

Ingredients:

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 6 tbsp unsalted butter, cold and cubed
• 1/2 cup heavy cream
• 1 large egg
• 1 tsp vanilla extract
• Zest of 1 lemon
• 1 cup fresh or frozen blueberries

For the glaze (optional):

• 1 cup powdered sugar
• 1–2 tbsp fresh lemon juice

Instructions:

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Mix dry ingredients: In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. Cut in the butter: Add the cold cubed butter to the flour mixture. Use a pastry cutter or your fingers to work the butter into the flour until it resembles coarse crumbs.
4. Add wet ingredients: In a separate small bowl, whisk together the cream, egg, vanilla, and lemon zest. Pour this into the flour mixture and stir gently until just combined.
5. Fold in blueberries: Carefully fold in the blueberries, being careful not to crush them.
6. Shape the dough: Turn the dough out onto a lightly floured surface. Gently knead 1–2 times and shape into a circle about 1 inch thick. Cut into 8 wedges and place on the prepared baking sheet.
7. Bake: Bake for 18–22 minutes, or until the tops are lightly golden. Remove from oven and let cool slightly.
8. Glaze (optional): Whisk together powdered sugar and lemon juice. Drizzle over warm scones for a sweet, tangy finish.
9. Serve: Enjoy warm with tea, coffee, or your favorite breakfast spread!