Description
A recipe for making simple, flavorful lemon blueberry scones.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cut into small pieces
- 1/2 cup fresh blueberries
- Zest of 1 lemon
- 1/4 cup fresh lemon juice
- 1/4 cup heavy cream
- 1 large egg
- 1 tablespoon milk (for brushing)
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Gently stir in the blueberries and lemon zest.
- In a separate small bowl, whisk together the lemon juice and heavy cream.
- Make a well in the center of the dry ingredients and pour in the wet mixture. Mix lightly with a fork until just combined; do not overmix.
- Turn the dough out onto a lightly floured surface. Gently pat or roll the dough into a 3/4-inch thick circle.
- Cut the circle into 8 wedges. Place the wedges on the prepared baking sheet.
- Brush the tops lightly with milk.
- Bake for 15 to 18 minutes, or until the tops are golden brown.
- Let the scones cool slightly on the baking sheet before serving.
Notes
- For a glaze, mix 1/2 cup powdered sugar with 1 tablespoon lemon juice and drizzle over cooled scones.
- If you do not have fresh blueberries, frozen ones work, but do not thaw them before adding.
- Prep Time: 15 min
- Cook Time: 18 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 280
- Sugar: 10
- Sodium: 180
- Fat: 15
- Saturated Fat: 9
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 33
- Fiber: 1
- Protein: 4
- Cholesterol: 50
Keywords: lemon blueberry scones, breakfast pastry, baked goods, quick bread