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blueberry lemon scone recipe
- Total Time: 38 minutes
- Yield: 8 scones 1x
- Diet: General
Description
These bakery-style blueberry lemon scones offer a perfect balance of zesty lemon and sweet blueberries, complemented by a unique lemon-thyme white chocolate drizzle. Using cold ingredients ensures a light, tender interior and crisp, buttery edges.
Ingredients
- 360 grams (2 3/4 cups) all-purpose flour
- 75 grams (1/3 cup + 1 tbsp) granulated sugar
- 1 tablespoon baking powder, fresh
- 1/2 teaspoon fine sea salt
- 115 grams (1/2 cup) unsalted butter, very cold and cubed
- 1 large egg, cold
- 120 milliliters (1/2 cup) cold full-fat milk or heavy cream
- 1 tablespoon fresh lemon zest
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
- 150 grams (1 cup) fresh blueberries
- 100 grams (3.5 oz) good quality white chocolate, finely chopped
- 60 milliliters (1/4 cup) heavy cream (for drizzle)
- 3–4 medium fresh thyme sprigs
- 1 teaspoon fresh lemon juice (for drizzle)
- 1/2 teaspoon fresh lemon zest and thyme leaves (for garnish)
Instructions
- Preheat Oven and Prep Pan: Preheat oven to 390°F (200°C) and line a baking sheet with parchment paper.
- Combine Dry Ingredients: Whisk together flour, sugar, baking powder, and salt in a large bowl, ensuring even distribution of leavening agents.
- Cut in Cold Butter: Add cold, cubed butter to the dry mixture. Use a pastry blender or fingertips to cut in the butter until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
- Prepare Wet Ingredients: In a separate bowl, whisk together the cold egg, cold milk or cream, 1 tablespoon lemon juice, and vanilla extract until homogenous.
- Form Dough and Fold Berries: Pour wet ingredients into dry ingredients and mix gently with a spatula until a shaggy dough forms. Gently fold in the blueberries and lemon zest, avoiding overmixing or crushing the berries.
- Shape and Bake Scones: Turn the dough onto a lightly floured surface and pat into a 3/4-inch thick round disc. Cut into 8 equal wedges and arrange on the prepared baking sheet. Bake for 15-18 minutes until golden brown.
- Make Thyme Drizzle: While scones cool, heat heavy cream and thyme sprigs in a small saucepan until simmering. Remove from heat, cover, and let steep for 10 minutes.
- Finish Drizzle: Remove thyme sprigs and pour hot cream over chopped white chocolate. Let stand for 1 minute, then whisk until smooth. Stir in the remaining 1 teaspoon lemon juice.
- Serve with Garnish: Generously drizzle the warm sauce over the cooled scones and garnish with reserved lemon zest and thyme leaves.
Notes
For the flakiest scones, ensure all ingredients, especially the butter and liquids, are kept very cold. Do not overmix the dough, as this develops gluten and results in a tough texture. If using frozen blueberries, do not thaw them first; gently fold them in while still frozen. To prepare ahead, freeze raw cut scones on a baking sheet, then transfer to a freezer-safe bag for up to 3 months before baking from frozen.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 440 calories
- Sugar: 23g
- Sodium: 150mg
- Fat: 21g
- Saturated Fat: 13g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 75mg