Bright, tender, bakery-style lemon blueberry scones with soft centers and crisp edges. Perfect for breakfast, brunch, or a light treat.

Scale

2 1/2 cups all-purpose flour

1/2 cup granulated sugar

1 tbsp baking powder

1/2 tsp salt

1 tbsp fresh lemon zest

1/2 cup unsalted butter, cold and cubed

3/4 cup heavy cream, cold

1 large egg

2 tbsp fresh lemon juice

1 cup fresh blueberries

Glaze: 1 cup powdered sugar, 2-3 tbsp lemon juice

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1. Preheat oven to 400°F and line baking sheet

2. Whisk flour, sugar, baking powder, salt, lemon zest

3. Cut in cold butter until coarse crumbs

4. Whisk cream, egg, lemon juice

5. Fold wet into dry until just combined

6. Fold in blueberries gently

7. Shape dough into 8-inch disc and cut 8 wedges

8. Place on baking sheet

9. Bake 18–22 mins until golden

10. Cool slightly, drizzle glaze

Use very cold butter and cream for flakiness

Avoid overmixing dough

Toss berries in flour to prevent sinking

Frozen berries can be used

Optional: add vanilla extract