Tender Lemon Blueberry Scones Recipe (Easy!)

Ingredients

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/4 cup sugar
• 1/2 teaspoon salt
• 1 tbsp lemon zest (1-2 lemons)
• 5 tablespoon butter (very cold and cut into 1/4 inch cubes)
• 3/4 cup fresh blueberries
• 1 cup heavy cream (+ 2 tbsp more to brush the tops)
• 1 tsp vanilla
• 2 tbsp sanding sugar (or lemon sugar)

Instructions

1. 1

   Start by cutting up the butter and placing it in the freezer for 10 minutes.

2. 2

   In a food processor (or stand mixer), combine the flour, baking powder, sugar, and salt. Add the cold butter and lemon zest, pulse (or mix on medium-low) until the mixture resembles damp sand.

3. 3

   Pour the mixture into a large bowl (or leave in the stand mixer bowl). Stir in the berries. Then add the cream and vanilla and mix with a rubber spatula until the dough begins to form. It will look dry and shaggy, but will come together in the next step.

4. 4

   Transfer the dough onto a lightly floured surface. Work the dough for 5-10 seconds, or until the dough fully comes together.

5. 5

   Pat the dough into a circle that is about ¾ inch thick and 7.5 inches wide. Cut into 8 even wedges. Place onto a cookie sheet lined with parchment paper, at least one inch apart.

6. 6

   Refrigerate the scones for 15 minutes. Meanwhile, preheat the oven to 425°F.

7. 7

   After refrigerating, brush the tops with about 2 tablespoons of heavy cream and sprinkle with sanding sugar or lemon sugar.

8. 8

   Bake for 13-15 minutes, or until golden brown. Cool on the pan for 10 minutes.