Blueberry Lemon Scones
Culinary Recipes

There’s nothing like a warm scone with a cup of tea to bring the ultimate comfort. And these Lemon Blueberry Scones from Sub-Zero & Wolf have just the right balance of sweet and sour. This season it’s time to relax and enjoy the taste of a warm scone, fresh out of the oven.

Blueberry Lemon Scones

Ingredients

  • 2 cups all-purpose flour
  • ¼ cup granulated sugar
  • 3 tablespoons grated lemon zest
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 6 tablespoons cold unsalted butter, cut into small cubes
  • ¾ cup plus 1 tablespoon cold heavy cream, divided
  • 1 large egg, room temperature
  • 2 teaspoons vanilla extract
  • 1 cup blueberries, divided
  • 2 tablespoons coarse sugar (optional)

Directions

Preheat the oven to 400°F with a rack set in the middle position. Line a cookie sheet with parchment paper. Set aside.

In the mixing bowl of the stand mixer fitted with the flat beater attachment, beat flour, granulated sugar, lemon zest, baking powder, and salt on low (1–2) speed until blended. Add butter and continue beating until coarse crumbs are formed. 

In a small bowl, whisk together ¾ cup cream, egg, and vanilla extract. Add to the flour mixture and continue beating until the dough starts to come together. 

Turn the dough out onto a lightly floured surface and pat into a 6-by-8-inch rectangle. Evenly top one half of the dough with ½ cup blueberries; fold the dough in half to cover blueberries. Pat again to a 6-by-8-inch rectangle, top one half of the dough with remaining ½ cup blueberries, and fold in half to cover the blueberries. Seal the edges to enclose the berries and gently pat the dough into a 6-inch disk. Cut the dough into 6 wedges. Place the wedges on the prepared cookie sheet. 

Brush the top of the scones with the remaining 1 tablespoon heavy cream and sprinkle with coarse sugar (if using). 

Bake until golden brown, 20–24 minutes.

Try one of these variations

Orange Cranberry Scones
Follow step 1. In step 2, substitute 1½ tablespoons grated orange zest for the lemon zest and add 1 cup dried cranberries after mixing in the butter. Omit blueberries in step 4. Continue as directed.

Chocolate Chip Scones
Follow step 1. In step 2, omit lemon zest, reduce granulated sugar to 2 tablespoons, and add 2 tablespoons packed brown sugar. Add 1 cup semisweet chocolate chips after mixing in the butter. Omit blueberries in step 4. Continue as directed.

Recipe from our friends at Sub-Zero & Wolf.

dessert | pastry | Sub-Zero | Wolf