Description
A simple recipe for tender scones bursting with lemon zest and blueberries.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup (1 stick) cold unsalted butter, cut into cubes
- 1 large egg
- 1/2 cup milk
- 1 teaspoon lemon zest
- 1 cup fresh or frozen blueberries
- 1 tablespoon milk, for brushing
- 1 tablespoon granulated sugar, for sprinkling
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 fingertips until the mixture resembles coarse crumbs.
- In a small bowl, whisk together the egg and milk.
- Add the egg mixture and lemon zest to the dry ingredients. Stir until just combined.
- Gently fold in the blueberries.
- Turn the dough out onto a lightly floured surface and gently pat it into a 3/4-inch thick round.
- Cut the round into 8 wedges.
- Place the wedges on the prepared baking sheet.
- Brush the tops with milk and sprinkle with sugar.
- Bake for 15-20 minutes, or until golden brown.
- Let cool on a wire rack.
Notes
- For frozen blueberries, do not thaw before adding to the dough.
- You can add a simple glaze of powdered sugar and lemon juice after the scones have cooled.
- Prep Time: 15 min
- Cook Time: 20 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 280
- Sugar: 15g
- Sodium: 150mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
Keywords: lemon blueberry scones, blueberry scones, lemon scones, easy scones, breakfast pastries, tea time