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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Buttermilk Blueberry Lemon Scones
- Total Time: 1 hour 10 minutes
- Yield: 8 1x
Ingredients
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
Instructions
Line a rimmed baking sheet with parchment paper; set aside.
Place the flour, sugar, baking powder, lemon zest, and salt in a large bowl and whisk to combine. Scatter the butter cubes over the flour mixture. Using a pastry blender or 2 knives and working quickly, cut the butter into the flour mixture until small, pea-sized pieces remain. Add the blueberries and toss to combine.
Drizzle in the buttermilk and mix with a rubber spatula until just incorporated and a rough, slightly sticky mound has formed (not all of the flour will be incorporated). Turn the dough and loose flour out onto a floured work surface and knead until most of the flour is incorporated and the dough just holds together (be careful not to overwork it).
Pat the dough into a 1-inch-thick-round about 7 inches in diameter. Cut into 8 wedges. Transfer the wedges to the baking sheet, spacing them evenly apart. Refrigerate for 15 minutes. Meanwhile, arrange a rack in the middle of the oven and heat to 400°F.
Bake until golden-brown on the top and bottom, about 25 minutes. Let cool 5 minutes on the baking sheet, then transfer to a wire rack to cool completely, about 30 minutes.
Whisk the powdered sugar and lemon juice together 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.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 320 kcal