Lemon Blueberry Scones
Soft and flaky scones topped with a buttery crumble. Then baked and drizzled with a blueberry cream cheese icing! Try this delicious scone recipe!
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Ingredients:
For the Scones:
- 2.5 cups Flour
- 1/2 tsp Salt
- 1 tbsp Corn starch
- 1 tsp baking powder
- 1/2 cup Sugar
- Zest from one Lemon
- 3/4 cup Butter
- 3/4 cup Butter milk
- 1 Egg
- 1 tsp Vanilla
- 1 1/2 cups Fresh blueberries
Crumble:
- 2 Tbsp Butter
- 1/4 cup Flour
- 1/4 cup brown sugar
Icing:
- 2 Tbsp Cream cheese
- 2 Tbsp Butter
- 3 Tbsp blueberries ( blended with immersion blender)
- 1/3 cup Powdered sugar
Instructions:
- Start off by grating the cold butter then put it in the freezer until you need it
- In a large bowl combine the flour, baking powder, corn starch, salt. sugar, and lemon zest. Then add in the cold grated butter and stir it in, making sure the butter is well combined. Use your hands if you need.
- In a seperate bowl or glass measure whisk together the milk, egg, and vanilla.
- Add the wet ingredients into the dry ingredients. gently mix in, it should form a sticky dough when its almost combined add in the blueberries. Fold in the blueberries. Do not over mix.
- For the crumble, melt the butter in a small sauce pan then stir in the flour and brown sugar.
- Turn the dough out onto a heavily floured surface and form it onto a square or circle. Top with the crumble. Using a bench scraper, or knife cut into 8 equal pieces and transfer to a parchment lined baking sheet.
- Bake at 350 for 30 minutes. The crumble should be starting to go golden brown.
- For the icing take the softened butter and room temperature cream cheese and mash it together with a fork. Use a whisk and mix in the icing sugar. then add in 1/4 cup of blueberries and using an immersion blender blend the blueberries into it.
- When the scones are cooled drizzle over the icing.
What I used:
Lemon Blueberry Scones
Moist flaky scones topped with a buttery crumble and blueberry lemon cream cheese icing.
Equipment
- baking sheet
- Mixing bowls
- measuring cups
Ingredients
Scones
- 2.5 cups flour
- 1/2 tsp salt
- 1 tsp baking powder
- 1 Tbsp corn starch
- 1/2 cup sugar
- 1 lemon zested
- 3/4 cup cold butter
- 1 cup buttermilk
- 1 egg
- 1 tsp vanilla
- 1 1/2 cup fresh blueberries
Crumble
- 2 Tbsp butter
- 1/4 cup flour
- 1/4 cup brown sugar
Icing
- 2 Tbsp cream cheese
- 2 Tbsp softened butter
- 1/3 cup powdered sugar
- 1/4 cup blueberries
- 1 lemon zested
Instructions
Scones
- Pre heat oven to 350
- Grate butter and then put it in the freezer until you need it
- In a bowl combine flour, salt , baking powder. corn starch sugar and lemon zest
- To the flour mixture add the butter and make sure its evenly combined, you may need to use your hands to pinch it in a bit
- In a separate bowl or measuring cup whisk together the buttermilk, egg and vanilla. Add it into the dry ingredients and. When it is almost fully combined add in the blueberries and mix them in. It should make a sticky shaggy dough. Do not overmix
- Turn it out onto a heavily floured surface and shape into a circle or square
- To make the crumble. Melt the butter in a small sauce pan and stir in the flour and sugar until it forms the crumble
- Top the scones with the crumble and using a bench scraper or knife cut it into 8 equal parts and transfer it to a parchment lined baking sheet.
- Bake in the oven for 30 minutes. The top should be starting to look golden brown
Icing
- Add the softened butter and cream cheese to a bowl and use a fork to mash them together.
- Use a whisk and whisk in the icing sugar
- Take the blueberries and use an immersion blender and blend them in. Whisk thoroughly and if its too thick add in a tablespoon of milk.
- When the scones are cooled drizzle over the icing and enjoy!
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