Lemon Blueberry Scones
User Reviews
5
Lemon Blueberry Scones
Description
This recipe for Lemon Blueberry Scones starts by zesting and juicing fresh lemon, incorporating the zest into the dry ingredients of flour, sugar, baking powder, and salt. Cold butter is grated into the dry mix creating small, flaky pieces to ensure a tender crumb. Blueberries—either fresh or frozen—are gently stirred in without thawing if frozen, preserving their juiciness.
Milk and eggs are whisked together and poured into the mixture to form a cohesive dough, adding extra milk if too dry. The dough is pressed into an 8-inch circle and sliced into eight wedges, which are baked until golden. The result is a scone with a crisp outer layer and tender, lightly lemony crumb punctuated by sweet blueberries.
Grating the butter cold helps achieve the ideal texture by creating small pockets of fat. The scones can be enjoyed fresh for breakfast or snack, offering a balance of buttery richness, citrus brightness, and fruity sweetness.
Ingredients
- 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 butter $0.66, cold
- 1/2 cup Blueberry $0.89, frozen or fresh
- ¼ cup milk $0.10
- 2 large egg $0.47
- 1 cup powdered sugar $0.07
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
- Use chilled butter; freezing it briefly before grating helps achieve the right texture without it becoming too hard to grate.
- There is no need to thaw frozen blueberries before mixing to avoid mushiness in the dough.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 288 kcal
% Daily Value*
| Serving | 1Serving | |
| Calories | 288kcal | 14% |
| Carbohydrates | 44g | 15% |
| Protein | 5g | 10% |
| Fat | 10g | 15% |
| Sodium | 348mg | 15% |
| Fiber | 1g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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