Blueberry Scones
User Reviews
5
Blueberry Scones
Description
These Blueberry Scones start with a mixture of flour, sugar, baking powder, and salt combined with cold butter rubbed into the mixture to create small pea-sized chunks. Fresh or frozen blueberries are folded gently into the dough to avoid crushing them. Wet ingredients including milk, eggs, and vanilla bring the dough together into a slightly shaggy but manageable dough. After shaping into a round disk and cutting into eight pieces, the scones are brushed with milk and sprinkled with sugar before baking to give them a golden finish.
The lemon zest infused sugar adds a light citrus aroma and taste that complements the sweetness of the blueberries. The scones bake to a soft interior with crisp outsides. They are suitable for serving with coffee or tea and can be enjoyed warm to highlight the buttery flavor and tender crumb.
Scones store well at room temperature for a couple of days or up to a week refrigerated. For freezing, shape the dough and freeze before baking, then bake directly from frozen, adding a bit more baking time as needed.
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 butter cold and cubed, unsalted
- 1 cup blueberries fresh or frozen
- 1 teaspoon vanilla extract
- 2 egg
- 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.
Notes
- Store scones at room temperature for 1-2 days or refrigerate for up to 5-7 days to keep them fresh.
- To reheat, microwave scones for 10-20 seconds to restore warmth and soften butteriness.
- For freezing, shape the scones and freeze on a parchment-lined tray without brushing or sugar topping, then transfer to a freezer bag once solid. Bake directly from frozen, increasing cook time by a few minutes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8scones
Amount Per Serving
Calories 285 kcal
% 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.
User Reviews
Overall Rating
5
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