Lemon Blueberry Scones
If you’re a scone fan, you’ll love these lemon blueberry scones. They are filled with juicy blueberries that add moisture to the dough and the slight zest of lemon adds a fresh taste.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 mins
- Yield: 8 1x
- Category: Breakfast
- Cuisine: British
Ingredients
Units
Scale
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 2 Tablespoons granulated sugar
- zest of one lemon
- 1/4 teaspoon salt
- 1/3 cup unsalted butter, cold and cubed
- 1/2 cup full milk
- 1 cup fresh blueberries
- Milk for brushing tops of scones (or whipping cream)
- Sugar crystals to sprinkle on top of scones
Instructions
- Preheat your oven to 400˚F. Line a baking sheet with parchment paper and set aside.
- In a small bowl add sugar and lemon zest together, mix and press lemon zest into sugar to release the juice and flavour of the lemon.
- In a large bowl mix flour, baking powder, salt and sugar mixture together. Using a pastry cutter, cut butter into flour mixture until fine crumbs form.
- Add milk and mix with a fork until ragged (your mixture will be dry). Add blueberries and gently with your fingers toss together.
- Pour mixture out onto a lightly floured work surface and bring together (gently, not to overmix). Pat and shape into a circle 1 inch thick. Using a sharp knife cut into 8 triangles (4 cuts).
- Place each triangle on your lined baking sheet approx. 2 inches apart.
- Brush the tops of the scones with milk and sprinkle the tops with sugar.
- Bake for 15-20 minutes or until bottoms are browned and scones have puffed and set in the middle.
Nutrition
- Serving Size: 1
- Calories: 417
- Sugar: 7.2g
- Sodium: 138mg
- Fat: 8.9g
- Saturated Fat: 5.2g
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 74.1g
- Fiber: 2.8g
- Protein: 9.6g
- Cholesterol: 22mg
Keywords: Lemon Blueberry Scones, Scones, Biscuits, Breakfast, Blueberry
