Eggless Lemon Blueberry Scones
This eggless recipe creates wonderfully tender scones with bakery-quality flair. They offer delightful flavor and are perfect for any morning gathering.
Equipment
- box grater
Ingredients
For the Scones
- 2 cups All Purpose Flour
- 1/3 cup Granulated Sugar
- 1 tbsp Lemon Zest
- 1 tbsp Baking Powder
- 1/2 tsp Salt
- 1/2 cup Unsalted Butter, Frozen
- 3/4 cup Heavy Cream, Cold
- 1 tsp Vanilla Extract
- 1 cup Frozen Blueberries
- 2 tbsp Heavy Cream, For Brushing
- 1 tbsp Turbinado Sugar
For the Lemon Glaze
- 1 cup Powdered Sugar
- 2 tbsp Fresh Lemon Juice
- 1 tsp Lemon Zest
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- In a large bowl, rub the sugar and lemon zest together with your fingertips until fragrant. Whisk in the flour, baking powder and salt.
- Grate the frozen butter directly into the flour mixture using the large holes of a box grater. Toss with your fingers until the butter pieces are coated and the mixture looks like coarse crumbs.
- Whisk the cold heavy cream and vanilla together, then pour into the bowl and stir with a fork until a shaggy dough forms. Gently fold in the frozen blueberries. The dough should look slightly rough, and handling it as little as possible is what keeps the scones tender.
- Turn the dough onto a floured surface and pat it into a 7-inch circle about 1 inch thick. Cut it into 8 wedges and place them 2 inches apart on the baking sheet. Brush the tops with heavy cream and sprinkle with turbinado sugar. Chill the scones for 15 minutes so the butter firms up, which helps them rise tall and flaky.
- Bake for 18-22 minutes, until golden brown on top and cooked through. Let them cool on the pan for 10 minutes.
- Whisk the powdered sugar, lemon juice and lemon zest into a thick but pourable glaze. Drizzle it over the warm scones and let it set for 10 minutes before serving.
Nutrition
Serving: 1servingCalories: 417kcalCarbohydrates: 53gProtein: 4gFat: 21g
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