How to Make the Best Blueberry Lemon Scones In One Bowl Recipe
Learn how to make the best blueberry lemon scones. Light, fluffy, and bursting with flavour. Includes storage tips for freezing baked or unbaked scones.
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Ingredients
- 70 grams of sugar
- Finely grated zest of one lemon
- 305 grams cake flour or all-purpose flour
- 1½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 130 grams cold salted butter
- 1 cup blueberries fresh or frozen
- 1 cup buttermilk plus a little extra for brushing
- Brown sugar for sprinkling
Instructions
- In a large bowl, rub together the sugar and lemon zest to release the oils.
- Add the flour, baking powder, baking soda, and salt. Whisk to combine.
- Grate very cold or frozen butter on a box grater (or cut into cubes and rub in with your hands or a pastry cutter) until the mixture resembles coarse crumbs.
- Gently mix in the blueberries to coat them in flour.
- Add the buttermilk and mix lightly to bring the dough together. It should still look a little rough.
- Tip the dough onto a floured surface. Knead very gently to form a thick rectangle or round disc. Do not overwork the dough.
- Cut into 8 large or 10 smaller triangles or squares.
- Place on a lined baking tray with space between them. Brush the tops (not the sides) with buttermilk and sprinkle generously with brown sugar.
- Chill the tray in the fridge while you preheat the oven to 200°C (400°F).
- Bake for 20–25 minutes, until golden brown on top.
Notes
Storage Instructions
- Unbaked scones: Freeze raw scones after cutting and brushing with buttermilk. Place on a tray until solid, then store in an airtight container or freezer bag for up to 2 months. Bake straight from frozen, adding 3–5 minutes to the baking time.
- Baked scones: Once cooled, store in an airtight container at room temperature for 2 days. For more extended storage, freeze for up to 2 months. Reheat in the oven at 160°C (325°F) until warmed through.
- Fridge storage: Not recommended, as scones tend to dry out.
Servings: 10
Calories: 256kcal