Ina Garten Blueberry Lemon Scones Recipe
Ina Garten Blueberry Lemon Scones Recipe is bright, soft and full of fresh flavor. These scones are perfect for breakfast or afternoon tea.
Ingredients
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon lemon zest
- 1/2 cup cold unsalted butter cubed
- 3/4 cup heavy cream
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
- 1 tablespoon flour for blueberries
- 1 tablespoon coarse sugar for topping
Instructions
Preheat the Oven
- Preheat oven to 400°F. Line a baking sheet with parchment paper. This prevents sticking and helps even baking.
Mix Dry Ingredients
- In a large bowl, combine flour, sugar, baking powder, salt and lemon zest. Stir well to spread flavors evenly.
Cut in Butter
- Add cold cubed butter to dry mixture. Use a pastry cutter or fork. Mix until it looks like small crumbs.
Prepare Wet Ingredients
- In another bowl, whisk heavy cream, egg and vanilla extract. Mix until smooth and well blended.
Combine Mixtures
- Pour wet ingredients into dry mixture. Stir gently until dough forms. Do not overmix or scones will be tough.
Add Blueberries
- Toss blueberries with one tablespoon flour. Fold them gently into dough. This prevents berries from sinking.
Shape the Dough
- Place dough on lightly floured surface. Form into a round disc about one inch thick. Cut into eight wedges.
Bake the Scones
- Place wedges on baking sheet. Sprinkle coarse sugar on top. Bake for 18 to 20 minutes until golden brown.
Notes
- Use cold butter for flaky texture.
- Do not overmix the dough.
- Use fresh lemon zest for bright flavor.
- Handle blueberries gently.
- Bake until lightly golden, not dark brown.