Lemon Blueberry Scones
This blueberry scones recipe is full of juicy blueberries that burst with every bite! With zesty lemon zest added, this recipe is a great brunch or afternoon tea dessert.
Ingredients
Blueberry Scones
- 2 c. all-purpose/plain flour
- 1/4 c. sugar granulated
- 2 tsp. baking powder
- 1/2 tsp. salt
- 1 tbsp. lemon zest
- 1/2 c. butter unsalted
- 1 large egg
- 1 tsp. vanilla extract
- 1/2 c. buttermilk
- 1 c. fresh or frozen blueberries
Egg Wash
- 1 egg
Lemon Icing
- 1 c. icing sugar
- 3 tbsp. lemon juice
Instructions
- In a large bowl, whisk together the all-purpose flour, sugar, baking powder, salt, and lemon zest. Take the cold butter, cube it, and cut it into the dry ingredients.
- In a medium bowl, whisk the buttermilk, vanilla, and the large egg together.
- Slowly pour the wet ingredients into the dry ingredients and mix together with a silicone spatula or wooden spoon.
- Once the ingredients are mixed together, add the blueberries and mix them in as best you can.
- Pour the scone batter onto a floured surface and knead it for about 2 minutes until it is smooth.
- Shape the dough into a circle about 8” in diameter and 1/2” thick. Using either a sharp knife or a pizza cutter, cut the dough into triangles like cutting a pizza.
- Preheat your oven to 400℉/200℃/Gas Mark 6.
- Place the scone slices onto a parchment-lined baking sheet. Whisk the extra egg in a small bowl and brush onto the scones. Sprinkle the tops of the scones with granulated sugar.
- Bake for 22-25 minutes until they are golden-brown. Remove from the oven and let cool. Serve with fresh whipped cream, butter, or lemon icing.
- To make the lemon icing, take the 1 c. of icing sugar and place it into a small bowl. Pour in the lemon juice and whisk the two ingredients together. Set aside until ready to use.
Notes
Nutritional Information Servings 8
Calories 175 Carbs 24g Protein 5g Fat 7g
Nutritional Information is automatically calculated and should only be used as a guide.