Craving a burst of sunshine in your morning routine? Get ready to transform your kitchen into a bakery with these irresistible Blueberry Lemon Drop Scones that will make your taste buds dance! Imagine biting into a perfectly golden, tender scone studded with juicy blueberries and kissed with bright lemon zest - a small-batch recipe that promises big flavors and zero fuss. Whether you're a breakfast enthusiast or a weekend baker looking for a quick and delightful treat, these scones are about to become your new obsession!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 6 scones
Ingredients
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup cold butter, cubed
- 1/2 cup fresh blueberries
- 1 tablespoon lemon zest
- 1/4 cup heavy cream
Instructions
- Preheat the oven to 425°F (218°C) and line a baking sheet with parchment paper or a silicone baking mat.
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until well combined.
- Add the cold cubed butter to the dry ingredients. Using a pastry cutter or your fingertips, work the butter into the flour mixture until it resembles coarse crumbs with pea-sized butter pieces.
- Gently fold in the fresh blueberries and lemon zest, being careful not to crush the berries.
- Create a well in the center of the mixture and pour in the cold heavy cream. Stir with a fork until the dough just comes together, being careful not to overmix.
- Turn the dough out onto a lightly floured surface and gently pat into a 6-inch round disk, approximately 1-inch thick.
- Using a sharp knife, cut the disk into 6 triangular wedges, separating them slightly on the prepared baking sheet.
- Optional: Brush the top of each scone with a little extra heavy cream and sprinkle with additional granulated sugar for a golden, crisp top.
- Bake in the preheated oven for 12-15 minutes, or until the edges are golden brown and the scones are lightly risen.
- Remove from the oven and let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Serve warm or at room temperature. These scones are best enjoyed the same day they are baked.
Tips
- Keep your ingredients cold: Cold butter is the secret to flaky, tender scones. Work quickly and handle the dough minimally to maintain those chilly temperatures.
- Don't overmix: Stir the dough just until it comes together. Overmixing can lead to tough, dense scones instead of light and tender ones.
- Fresh is best: Use fresh, plump blueberries for the most vibrant flavor and texture. If using frozen berries, don't thaw them first to prevent color bleeding.
- Customize your topping: A light brush of heavy cream and sprinkle of sugar before baking creates a beautiful golden, crispy top.
- Serve fresh: These scones are at their absolute best when enjoyed the same day they're baked - warm from the oven with a dollop of butter or a drizzle of honey.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 32g
Protein: 3g
Fat: 12g
Saturated Fat: 7g
Cholesterol: 35mg
