Amazing Lemon Blueberry Scones

Amazing Lemon Blueberry Scones is a quick-bread recipe built around fresh lemon zest, baking powder and baking soda. Plan on 10 to 12 scones and about 45 minutes.

• Yield 10 to 12 scones
• Ready in 45 minutes
• Prep 30 minutes
• Cook 15 minutes

Ingredients

Scones

• 3 ½ cups ( 497 g ) all-purpose flour
• ⅓ cup ( 71 g ) granulated sugar
• 1 tablespoon fresh lemon zest (from 1 to 2 lemons)
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ¾ cup ( 170 g ) cold salted butter
• ¾ cup + 2 tablespoons buttermilk
• ¼ cup fresh lemon juice (from 1 to 2 lemons)
• 1 to 1 ¼ cups fresh blueberries ( for frozen berries and other fruit options)

Topping

• 2 tablespoons melted butter
• Coarse or turbinado sugar, for sprinkling

Glaze

• 1 ¼ cups ( 143 g ) powdered sugar
• 2 tablespoons fresh lemon juice

Instructions

1. Preheat the oven to 400 degrees F. Line a half sheet pan with parchment paper and set aside.
2. In a large bowl, combine the flour, sugar, lemon zest, baking powder, baking soda and salt; mix well.
3. Using the large holes of a box grater, grate the cold butter into the dry ingredients and toss until the butter shreds are evenly coated with the flour mixture. (See note for food processor or pastry blender mixing method.)
4. Add the blueberries and toss to combine.
5. Add the buttermilk and lemon juice. With a silicone spatula, stir/fold until the mixture starts to come together. Mix gently so the blueberries don't get mashed (it's ok if a few of them burst but most of them should stay intact).
6. Don't over mix the scone dough; it’s ok if there are dry spots here and there. Pieces of dough should come together when pressed between your fingers. Add additional buttermilk a tablespoon at a time only if the dough is extremely dry and crumbly.
7. Turn the dough out onto a counter dusted with 1 to 2 tablespoons flour. Use your hands to bring the dough together into a cohesive mass - just do your best to work with and around the blueberries. Lightly knead/fold the dough once or twice.
8. Pat and press the dough into a long rectangle, about 15X3-inches.
9. Use a bench scraper or knife to cut the dough into 10 to 12 triangular wedges. Place the scones 1/2-inch apart on the prepared baking sheet. Brush the tops with melted butter and sprinkle with sugar.
10. Bake for 15 minutes until very lightly golden on the bottom and sides and no longer doughy in the center. Let cool on the pan or remove to a wire rack to cool completely.
11. For the glaze, whisk together the powdered sugar and lemon juice, adding additional lemon juice, if needed, until the glaze is thick but pourable (add extra powdered sugar a tablespoon at a time if it needs thickening up). Drizzle the glaze over the cooled scones.
12. Serve the scones lightly warm or at room temperature.

Cool the bake on a rack until the crumb sets, then slice.