This is How I get PERFECT Lemon Blueberry Scones EVERY Time

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a subtle flavor and can be dairy-free.

fresh blueberries

🥗Healthier: frozen blueberries

💰Cheaper: dried blueberries

Frozen blueberries are often more affordable and available year-round.

granulated sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds natural sweetness and moisture.

Preheat the oven to 400°F (200°C).

Line a baking sheet with parchment paper.

In a large bowl, whisk together flour, sugar, baking powder, and salt.

Cut in cold unsalted butter until the mixture resembles coarse crumbs.

In a separate bowl, mix cold heavy cream, eggs, lemon zest, lemon juice, and vanilla extract.

Pour the wet ingredients into the dry ingredients and mix until just combined.

Gently fold in fresh blueberries.

Turn the dough onto a floured surface and pat into a circle about 1 inch thick.

Cut the dough into wedges and place them on the prepared baking sheet.

Brush the tops with additional heavy cream and sprinkle with turbinado sugar.

Bake for 15-20 minutes or until golden brown.

Let cool slightly before drizzling with a glaze made from powdered sugar, melted unsalted butter, vanilla extract, and lemon juice.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens