Description
Ina Garten’s blueberry lemon scones deliver a perfect balance of tangy and sweet flavors from her Barefoot Contessa kitchen. Buttery, crumbly pastries packed with fresh blueberries and zesty lemon zest promise a delightful breakfast or afternoon treat you’ll savor with pure delight.
Ingredients
Scale
Main Ingredients:
- 2 cups (250g) all-purpose flour
- 1 cup (about 150g) fresh blueberries
- 1 large egg
- ¾ cup (180ml) heavy cream
Sweeteners and Flavoring:
- ½ cup (100g) granulated sugar
- 1 teaspoon pure vanilla extract
- Zest of 1 lemon
Additional Ingredients:
- 140g (about 10 tablespoons) unsalted butter, cold, cut into pieces
- 2 teaspoons baking powder
- ½ teaspoon fine sea salt
- ¼ cup (60ml) regular yogurt
Instructions
- Prepare the oven by heating it to 375°F (190°C) and line a baking sheet with parchment paper for easy cleanup and non-stick surface.
- In a spacious mixing bowl, combine flour, granulated sugar, baking powder, and salt, creating a uniform dry mixture. Incorporate lemon zest to infuse a bright, citrusy aroma.
- Using fingertips or a pastry cutter, break down the cold butter into the dry ingredients until the texture resembles coarse, crumbly sand.
- Separately whisk together heavy cream, plain yogurt, a single large egg, and pure vanilla extract to create a smooth, cohesive liquid blend.
- Slowly introduce the wet ingredients into the dry mixture, stirring gently until just incorporated. Avoid overmixing to maintain a tender scone texture.
- Delicately fold fresh blueberries into the dough, ensuring minimal crushing to preserve their whole, juicy nature.
- Transfer the soft dough onto a lightly floured surface and shape into a rectangular form approximately 1 inch (2.5 centimeters) thick. Slice the rectangle into 10 triangular portions.
- Arrange the scones on the prepared baking sheet, leaving sufficient space between each piece. Gently brush the top of each scone with additional heavy cream to promote a golden, glossy finish.
- Bake in the preheated oven for 20 minutes, monitoring until the scones develop a rich, golden-brown exterior and emit a fragrant aroma.
- Once baked, remove from the oven and transfer to a wire cooling rack, allowing the scones to rest and set for optimal texture and flavor.
Notes
- Freshly picked blueberries burst with sweet juiciness, making each bite a delightful summer treat.
- Freezing the cut scones for 15 minutes before baking helps maintain their beautiful shape and creates an incredibly crisp exterior.
- Yogurt works magic by tenderizing the dough and adding a subtle tangy undertone that complements the berries perfectly.
- Mixing ingredients just until combined prevents tough scones and preserves the delicate, crumbly texture home bakers love.
- Hand-cutting butter into flour creates those irresistible flaky layers that make homemade scones so special and memorable.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 300 kcal
- Sugar: 10 g
- Sodium: 160 mg
- Fat: 16 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 60 mg