5.0 from 150 votes
Blueberry Scones
These easy Blueberry Scones only require a handful of common pantry ingredients, fresh or frozen blueberries, and lemon zest. Quick to make and delicious to eat!
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings: 8 scones
Calories: 285 kcal
Course:
Breakfast
Cuisine:
American , British
Ingredients
- ½ cup granulated sugar plus more for sprinkling on top
- 1 tablespoon lemon zest
- 2 ¼ cups all purpose flour plus more for shaping
- 1 tablespoon baking powder
- ½ teaspoon salt
- 6 tablespoons unsalted butter cold and cubed
- 1 cup blueberries fresh or frozen
- 1 teaspoon vanilla extract
- 2 eggs
- 1/4 cup milk plus more for brushing on top
Instructions
- Preheat the oven to 375˚F and line a rimmed sheet pan with parchment paper. Add sugar and lemon zest to a large bowl. Using your fingers, massage the lemon zest into the sugar until the sugar feels moist.
- Add flour, baking powder and salt to the bowl and whisk to combine. Add butter and use your fingers to rub the butter into the flour mixture until the butter is broken down into pea-sized chunks. Fold the blueberries into the dry ingredients.
- In a separate medium bowl, whisk together milk, vanilla and eggs. Add the wet ingredients to the dry ingredients, then use a fork to gently combine. The dough will look a little shaggy, but there shouldn’t be any large dry patches of flour.
- Lightly flour a work surface and dump the dough on top. Use your hands to work the dough into a smooth, even circle about 8 inches in diameter. Cut the circle into 8 equal triangles and transfer them to the prepared baking sheet. Brush the tops with a little milk, then sprinkle with sugar and bake for 18 to 22 minutes, or until lightly golden brown.
Cup of Yum
Notes
- Scones will last 1-2 days at room temperature or up to 5-7 days in the fridge. Pop in the microwave for 10-20 seconds for a warm buttery scone.
- To freeze: After shaping the scones, place them on a parchment-lined sheet pan (do not brush with milk or add sugar). Freeze in a single layer until solid, then transfer to a freezer-safe zip top bag. When ready to enjoy, bake as directed, adding a few minutes onto the cook time.
Nutrition Information
Calories
285kcal
(14%)
Carbohydrates
43g
(14%)
Protein
6g
(12%)
Fat
10g
(15%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.3g
Cholesterol
64mg
(21%)
Sodium
167mg
(7%)
Potassium
235mg
(7%)
Fiber
2g
(8%)
Sugar
15g
(30%)
Vitamin A
345IU
(7%)
Vitamin C
3mg
(3%)
Calcium
91mg
(9%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8scones
Amount Per Serving
Calories 285
% Daily Value*
| Calories | 285kcal | 14% |
| Carbohydrates | 43g | 14% |
| Protein | 6g | 12% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 64mg | 21% |
| Sodium | 167mg | 7% |
| Potassium | 235mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 15g | 30% |
| Vitamin A | 345IU | 7% |
| Vitamin C | 3mg | 3% |
| Calcium | 91mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.