Buttermilk Blueberry Lemon Scones

Buttermilk Blueberry Lemon Scones Recipe

Indulge in the delightful flavors of these Buttermilk Blueberry Lemon Scones. Perfect for breakfast, brunch, or a delicious afternoon snack, these scones combine the tangy taste of buttermilk with the fresh burst of blueberries and the zesty aroma of lemon. Follow this easy recipe to create a treat that’s sure to impress!

Ingredients:

For the Scones:

• 2 cups all-purpose flour, plus more as needed
• 1/4 cup granulated sugar
• 1 tablespoon baking powder
• Finely grated zest of 1 medium lemon
• 1/2 teaspoon fine salt
• 8 tablespoons unsalted butter (1 stick), cut into 1/2-inch cubes and then chilled
• 1 cup fresh or frozen blueberries, preferably small
• 3/4 cup plus 2 tablespoons cold buttermilk

For the Glaze:

• 1/2 cup powdered sugar
• 1 tablespoon freshly squeezed lemon juice

Directions:

1. Prepare the Baking Sheet:

• Line a rimmed baking sheet with parchment paper and set aside.

2. Combine Dry Ingredients:

• In a large bowl, whisk together the flour, sugar, baking powder, lemon zest, and salt.

3. Cut in the Butter:

• Scatter the chilled butter cubes over the flour mixture. Using a pastry blender or two knives, quickly cut the butter into the flour mixture until small, pea-sized pieces remain.

4. Add Blueberries:

• Gently toss the blueberries into the flour mixture.

5. Incorporate the Buttermilk:

• Drizzle in the buttermilk and mix with a rubber spatula until just incorporated, forming a rough, slightly sticky mound. (Note: Not all of the flour will be incorporated at this stage.)

6. Knead the Dough:

• Turn the dough and loose flour out onto a floured work surface. Knead until most of the flour is incorporated and the dough just holds together, being careful not to overwork it.

7. Shape and Cut the Dough:

• Pat the dough into a 1-inch-thick round, about 7 inches in diameter. Cut into 8 wedges.

8. Chill the Dough:

• Transfer the wedges to the prepared baking sheet, spacing them evenly apart. Refrigerate for 15 minutes. Meanwhile, preheat the oven to 400°F and arrange a rack in the middle.

9. Bake the Scones:

• Bake the scones until golden-brown on the top and bottom, about 25 minutes. Let them cool for 5 minutes on the baking sheet, then transfer to a wire rack to cool completely, about 30 minutes.

10. Glaze the Scones:

• Whisk together the powdered sugar and lemon juice in a small bowl until smooth. Drizzle over the cooled scones in a zigzag pattern and let sit until the glaze hardens, about 15 minutes.

Nutritional Information:

• Prep Time: 20 minutes
• Cooking Time: 25 minutes
• Total Time: 1 hour 10 minutes
• Calories: 320 per serving
• Servings: 8

Enjoy these scrumptious Buttermilk Blueberry Lemon Scones with a cup of tea or coffee, and share them with family and friends for a delightful treat!

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