Brighten up your mornings with the zesty, sweet tang of our Lemon Blueberry Scones. A popular choice at Crumbs Bakery, these scones offer a delightful balance of tart lemon and sweet, juicy blueberries, wrapped in a tender, flaky pastry. Perfect for a leisurely breakfast or a sophisticated afternoon tea, we’re sharing our special recipe to bring a piece of our bakery into your home.
Ingredients |
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2 cups all-purpose flour
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1/3 cup sugar, plus extra for sprinkling
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1 tablespoon baking powder
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1/2 teaspoon salt
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Zest of 1 large lemon
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1/2 cup unsalted butter, cold and cubed
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1 large egg
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1/2 cup heavy cream, plus extra for brushing
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1 cup fresh blueberries
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1. Prepare
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Dry Mix
In a large bowl, combine the flour, 1/3 cup sugar, baking powder, salt, and lemon zest.
3. Butter
Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
4. Wet Ingredients
In a separate bowl, whisk together the egg and heavy cream. Add this to the flour mixture, stirring just until the dough comes together.
5. Blueberries
Gently fold in the blueberries, being careful not to crush them.
6. Form Scones
Turn the dough out onto a floured surface and shape into a round disk about 1 inch thick. Cut into 8 wedges.
7. Bake
Place the wedges on the prepared baking sheet, brush with additional heavy cream, and sprinkle with a bit of sugar. Bake for 18-20 minutes or until golden brown.
8. Cool
Remove from the oven and let cool on a wire rack.
Enjoy your homemade Lemon Blueberry Scones, bursting with fresh flavors! They're best served warm with a dollop of cream or a smear of butter. Happy baking!
2 comments
Perfect balance of sweet and tart! These scones made my tea time extra special.
I tried this recipe over the weekend, and it’s safe to say these scones are now a morning staple. So fresh and tangy!