Fresh Lemon Blueberry Scones

Light and tender scones bursting with fresh blueberries and lemon zest

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Course: Breakfast, Brunch

Cuisine: British

Keyword: Afternoon Tea, Blueberries, Blueberry, Breakfast, Brunch, High Tea, Lemon, Scones

Prep Time: 15

Cook Time: 20

Servings: servings

Calories: 167kcal

Equipment

Large Mixing Bowl
Whisk
Rubber Spatula
Flexible Bench Scraper
Sheet Pan
Cooling Rack
Parchment Paper
Metal Bench Scraper or Large Chefs Knife
Small Bowl
Pastry Brush
Cooking Spray, such as Pam

Ingredients

240 g Unbleached, All-Purpose Flour 2 Cups
50 g Granulated White Sugar ¼ C.
1 Tbsp. Baking Powder
½ tsp. Kosher Salt
1 C. Fresh Blueberries, rinsed and gently patted dry
1 Tbsp. Lemon Zest (about 1 large lemon)
75 g Full-Fat Vanilla Yogurt ⅓ C.
2 Lg Eggs, beaten
2 tsp. Vanilla Extract
1 Stick Cold, Unsalted Butter, divided, then cut into small pieces 6 Tbsp. slightly softened, 2 Tbsp. melted
1 Tbsp. Sparkling Sugar or granulated white sugar

Instructions

Preheat your oven to 375℉ and gather your ingredients. Lightly spray a parchment lined baking sheet and set aside.
In a large mixing bowl, whisk together the dry ingredients, starting with the flour, then adding in the granulated sugar, salt, and baking powder.
Add the small pieces of butter into the dry ingredients. Using clean fingers, gently press the flour into the butter, until you have small, pebble size bits of butter throughout.
Using a rubber spatula, gently begin to fold in the beaten eggs, vanilla, lemon zest and yogurt. Combine just until a rough dough is formed, being mindful not to overwork.
Carefully incorporate the fresh blueberries into the dough, keeping the berries whole and intact.
Place the dough onto a clean, lightly dusted work surface. Gently work the dough with clean, lightly floured hands and press to form a circle, approximately 6" in diameter, and about 1" thick.
Using either a metal bench scraper or a large chef's knife, divide the dough into 12 wedges. The easiest way to do this is by cutting the circle in half vertically, then horizontally, creating 4 equal sections, then dividing each section into equal thirds. If you prefer larger scones, simply cut each quarter section in half, which will yield a total of 8.
Move the scones to a parchment-lined baking sheet, spaced slightly apart. Brush the tops of each unbaked scone with the reserved melted butter and sprinkle generously with sparkling (or granulated) sugar.
Bake scones for approximately 18-20 minutes, just until they are light and golden brown in color. When fully baked, remove the scones from the oven and allow to cool slightly on a cooling rack. Scones may be served warm or at room temperature.

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