Lemon Blueberry Scones
Deliciously tender and flaky lemon blueberry scones, perfect for brunch or afternoon tea.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 8 scones 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 cup cold unsalted butter, cubed
- 1 cup fresh blueberries
- 1 tablespoon lemon zest
- 1/2 cup heavy cream
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Mix the flour, sugar, baking powder, and salt in a large bowl.
- Cut in the cold butter until the mixture resembles coarse crumbs.
- Fold in the blueberries and lemon zest.
- Prepare the wet ingredients: whisk together cream, egg, vanilla, and lemon juice.
- Combine the wet and dry ingredients until just combined.
- Shape the dough on a floured surface and cut into wedges.
- Bake for 15-20 minutes until golden brown.
Notes
Serve warm with butter or honey. Pairs well with tea or coffee. Store leftovers in an airtight container for two days, or freeze for up to three months.
Nutrition
- Serving Size: 1 scone
- Calories: 210
- Sugar: 6g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg