Lemon Blueberry Scones
User Reviews
5
Lemon Blueberry Scones
Description
This recipe uses flour-coated blueberries to prevent them from sinking or bleeding into the dough. The chilled butter is grated into the dry ingredients and worked into coarse crumbs, creating a light texture. The dough comes together with beaten egg, milk, lemon juice, and zest for a balance of tang and richness. Rolling the dough into circles and layering around the berries preserves the scone’s structure and berry distribution.
The baking produces scones with a tender crumb and subtle lemon aroma. The additional lemon glaze adds a sweet contrast to the slight tartness of the berries and lemon. These scones can be enjoyed as a snack or breakfast treat, nicely paired with tea or milk.
They keep well in an airtight container at room temperature for two days, or refrigerated for up to one week, maintaining freshness when stored properly.
Ingredients
- 3/4 cups blueberries fresh
- 2 2/3 cups flour plus extra for coating the blueberries and rolling out the dough
- 1/3 cups sugar plus extra for sprinkling on top of the scones
- 1 1/2 tablespoons baking powder
- 1/2 teaspoon salt
- 6 tablespoons butter chilled in the freezer for 10 minutes
- 1 egg
- 1/2 cup milk
- 2 tablespoons lemon juice
- 1 tablespoons lemon zest
- heavy cream for brushing the tops of the scones
For the Lemon Glaze
- 2 tablespoons lemon juice
- 1-2 cups powdered sugar
Instructions
- In a small bowl, toss blueberries with a little bit of flour, until they are lightly dusted. Set aside.
- In a large bowl, combine all the dry ingredients. Mix well.
- Using a cheese grater or box grater, grate the chilled butter into the dry ingredients. Work quickly so the butter does not melt.
- Using a pastry cutter or your hands work the butter into the dry ingredients until it turns into coarse crumbs.
- In a small bowl, beat the egg with the milk. Add to the flour and butter mixture.
- Add lemon juice and lemon zest.
- Mix the ingredients until a ball of dough forms. If it is too sticky, add a little more flour. If it is too dry, add a little milk. It should be sticky but not so much that you can't work with it.
- Divide the dough in half. On a well-floured surface, roll each half out into 7-inch circles.
- Sprinkle the blueberries over one of the circles. Place the other circle over the top and pat down gently (don't squish the berries!) until the circles are meshed together. Flatten out the circle until it is about 12 inches.
- Cut into 8 slices, like a pizza. Place on a lightly greased baking sheet and chill in the fridge for about 15 minutes.
- While the dough is chilling, preheat the oven to 450.
- When the dough is chilled and the oven is preheated, take the dough from the fridge and brush the top of each scone with heavy cream. Sprinkle a little bit of sugar over the top of the cream.
- Bake the scones for 12-15 minutes, or until the tops are just slightly golden brown.
- Take the scones out of the oven and place the baking sheet on a cooling rack.
- While the scones are cooling, make the glaze by combining the lemon juice and powdered sugar. If it is too thin, add more powdered sugar. If it is too thick, add more lemon juice or milk.
- When the scones are cooled completely, drizzle glaze over the top and serve.
Notes
- Coat blueberries lightly with flour before mixing to prevent them from sinking.
- Your scones will stay fresh for two days at room temperature in an airtight container.
- Refrigerate scones in an airtight container to extend freshness up to one week.
- Enjoy with a glass of milk or a cup of tea for a traditional pairing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8scones
Amount Per Serving
Calories 344 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 344kcal | 17% |
| Carbohydrates | 60g | 20% |
| Protein | 6g | 12% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 44mg | 15% |
| Sodium | 238mg | 10% |
| Potassium | 312mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 25g | 50% |
| Vitamin A | 328IU | 7% |
| Vitamin C | 5mg | 6% |
| Calcium | 128mg | 13% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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