Lemon Blueberry Scones

Name: Lemon Blueberry Scones
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8 serving
Ingredients: 1 lemon; 2 cups all-purpose flour; 2 Tbsp granulated sugar; 2 tsp baking powder; 1/2 tsp salt; 6 Tbsp cold butter*; 1/2 cup blueberries, frozen or fresh; ¼ cup milk; 2 large eggs; 1 cup powdered sugar

User Reviews

5.0

93 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings
8
Calories
288 kcal
Course
Breakfast, Brunch
Cuisine
American

Lemon Blueberry Scones

Nancy Wheeler

Report

Lemon Blueberry Scones are the perfect brightly flavored baked good to go with a hot cup of coffee. They're super easy and freezer-friendly!

Share:

I Made This!

69 people made this

Print

19 people printed this

Save this

55 people saved this

Ingredients

Servings

1 lemon $0.60
2 cups all-purpose flour $0.19
2 Tbsp granulated sugar $0.02
2 tsp baking powder $0.05
1/2 tsp salt $0.02
6 Tbsp cold butter* $0.66
1/2 cup blueberries, frozen or fresh $0.89
¼ cup milk $0.10
2 large eggs $0.47
1 cup powdered sugar $0.07

Add to Shopping List

Instructions

Preheat the oven to 425ºF. Zest and juice the lemon. You'll need about 1 tsp lemon zest for the dough and 2 Tbsp lemon juice for the glaze.
Combine the flour, baking powder, sugar, salt, and lemon zest in a large bowl. Stir until they are very well combined.
Grate the butter into the flour mixture and stir until the butter is well incorporated and no large lumps remain.*
Add the blueberries to the flour mixture and stir to combine (no need to thaw first, if frozen).
Whisk together the milk and eggs, then pour it into the bowl with the flour and bluberries. Stir everything together until it forms a cohesive ball of dough, with no dry flour remaining on the bottom of the bowl. If the dough is too dry to come together into a single ball of dough, add a splash more milk (1 Tbsp or so) until it comes together.
Press the dough out into a flat 8-inch diameter circle. Cut the circle into eight wedges. Place the cut scones on a parchment lined baking sheet.
Bake the scones in the preheated 425ºF oven for 15-17 minutes, or until they are golden brown. Transfer the baked scones to a wire rack to cool.
Allow the scones to cool completely, then combine 1 cup powdered sugar with 2 Tbsp lemon juice until it forms a thick glaze. Drizzle the glaze over the cooled scones, then enjoy!

Notes

*I like to put a stick of butter into the freezer 5-10 minutes before making my scones. This stiffens up the butter enough to make it easy to grate on a cheese grater, but not so frozen solid that grating becomes difficult.