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Blueberry-Lemon Buttermilk Scones

By Lauren MiyashiroPublished: Mar 29, 2019

2 Ratings

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Lemon Blueberry Buttermilk Scones - Delish.com

Parker Feierbach

These buttermilk scones have a sugary, crispy crust, a soft and pillowy middle, and pockets of juicy, exploding blueberries. In other words, they're insanely delicious and so NOT boring, which is the unfortunate reputation scones often get. Just like with our berry scones made with cream, the fruit is interchangeable. But you really can't beat blueberry + lemon. Don't worry if your blueberries are a bit subpar. Baking them intensifies their sweetness.

Test Kitchen Tips:

The almond extract is optional. If you only have vanilla extract, use 1 teaspoon.
If you don't have coarse sugar, just sprinkle more granulated sugar on top before baking.
You don't need to make the icing. In fact, the scones are still insanely delicious without it.

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Yields:: 8
Prep Time:: 10 mins
Total Time:: 1 hr

Ingredients

For the scones

2 1/2 c.
all-purpose flour
1/2 c.
granulated sugar
2 1/2 tsp.
baking powder
1 tsp.
kosher salt
1/2 c.
(1 stick) cold butter, cut into cubes
1 c.
blueberries
1 tsp.
lemon zest
2/3 c.
buttermilk
1
large egg, beaten
1/2 tsp.
almond extract
1/2 tsp.
pure vanilla extract
2 tbsp.
melted butter, for brushing
1 tbsp.
coarse sugar, for sprinkling

For the lemon glaze (optional)

1/2 c.
powdered sugar
Zest of 1 lemon
Juice of 1/2 lemon
3 tbsp.
heavy cream

Directions

1. Step 1Make scones: Preheat oven to 400° and line a large baking sheet with parchment paper. In a large bowl, whisk together flour, sugar, baking powder, and salt. Add butter and use your hands (or a pastry cutter) to cut butter into flour until crumbles are the size of peas. Add blueberries and lemon zest and toss to coat.
2. Step 2Make a well in mixture, then add buttermilk, egg, and extracts. Mix with your hands until just combined. Turn dough out onto a lightly floured surface and pat into an 8" circle. Cut into 8 triangles and place on prepared baking sheet. Brush scones with melted butter and sprinkle with coarse sugar. Freeze for 10 minutes.
3. Step 3Bake until lightly golden, about 25 minutes. Let cool 5 minutes then transfer to a cooling rack to cool completely.
4. Step 4Meanwhile, make glaze: In a small bowl, whisk together powdered sugar, lemon zest and juice, and cream until smooth. Drizzle over cooled scones as desired.

Parker Feierbach

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