What is the secret to making good scones?

I believe the secret to making good scones is three-fold: don’t overmix the dough, refrigerate the dough, and sprinkle the top with coarse sugar before baking.

Can you substitute milk for heavy cream in scones?

Yes! This recipe doesn’t use heavy cream and calls for milk instead. If you want a scone recipe that uses heavy whipping cream, I recommend my Chocolate Chip Scone recipe.

Why are my scones not fluffy?

Fluffy scones are the result of the butter being too warm and/or activating the gluten in the flour. Be sure to not overmix the dough – mix JUST until the ingredients are all moist. And refrigerate the dough for at least 20 minutes before baking to give the butter a chance to be super solid before baking.

Why does the scone dough rest before baking?

Letting the scone dough rest before baking lets the gluten relax, so that you get a more fluffy scone. When this rest happens in the fridge, it gives the butter a chance to get very cold, which helps give a fluffy, flaky scone!

Easy Lemon Blueberry Scones with Lemon Glaze

Lemon Blueberry Scones

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This easy lemon blueberry scone recipe uses fresh or frozen blueberries and is topped with a simple lemon glaze. These blueberry lemon scones are better than a coffee shop and can be made gluten-free, dairy-free, and/or vegan (with no milk, no egg, no cream). They come together quickly, are perfectly moist, and can be made ahead for breakfast or dessert!

Author: Tiffany
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 8 scones 1x
Category: Breakfast
Method: Oven
Cuisine: French

Ingredients

Scale

2 cups flour
1 Tbsp baking powder
1 egg
½ tsp salt
½ cup granulated sugar
8 Tbsp butter, cold
1 Tbsp lemon juice
1 lemon, zested (optional)
Scant ½ cup milk (see notes) (or heavy cream)
¼ tsp vanilla extract
¾ tsp lemon extract
¾ cup to 1 cup blueberries

Glaze

½ cup powdered sugar
1 Tbsp milk (or lemon juice)
¼ tsp vanilla
Pinch salt

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Instructions

Stir together the dry ingredients with a wooden spoon, except for the butter, in a large bowl.
Cut the unsalted butter into small pieces (each tablespoon cut into four pieces) and add to the flour mixture. Using a pastry cutter, pastry blender, or two forks, work quickly to distribute the butter into the flour. When you’re done, the dough should look like coarse crumbs with pieces of butter no bigger than the size of a pea.
Whisk together the wet ingredients, except the blueberries, in a large measuring glass or another small bowl. Pour the wet ingredients over the dry, add the blueberries, and then mix using your hands JUST until the ingredients are moistened. Do not overmix.
Pour the dough onto a lightly floured surface and gently work with the dough to form an 8-inch disc that’s about ¾”-1” tall. If the dough is too sticky, add a bit of flour. If the dough seems to dry, add 1 tsp of milk. Using a sharp knife or bench scraper, cut the round into 8 wedges. If desired, brush the top of the scones with milk and sprinkle with coarse sugar.
Place scones on a plate and refrigerate the dough for at least 15 minutes. Meanwhile, preheat the oven to 400F. Line a sheet pan with parchment paper or a silicone baking mat. When the scones are done refrigerating, place them on the prepared baking sheet 2-3 apart.
Bake for 22-25 minutes, or until the scones are golden brown around the edges. Remove the scones from the oven and let them cool on a cooling rack before topping with the lemon glaze.
Make the sweet lemon icing: Whisk the lemon icing ingredients together and drizzle over the scones.

Notes

Vegan Substitutions

Egg: Substitute 1 Tbsp ground flaxseed. No additional water is needed.
Butter: Substitute unrefined coconut oil, solid.
Milk: You need ½ cup minus 1 Tbsp of lemon juice. I recommend adding 1 Tbsp lemon juice to a glass measuring cup and then adding milk to the ½ cup line.

Nutrition

Calories: 322

Find it online: https://dontwastethecrumbs.com/vegan-lemon-blueberry-scones/