Servings
Font
Back
Lemon Blueberry Scones
5 from 62 votes

Lemon Blueberry Scones

Lemon Blueberry Scones are tender pastries made by blending lemon zest and juice into a flour mixture with sugar, baking powder, and salt, combined with cold butter grated to create flaky layers. Fresh or frozen blueberries are folded in, and a milk and egg mixture binds the dough, which is shaped into a circle, cut into wedges, and baked. The scones have a crisp exterior and moist interior with bursts of blueberry and refreshing lemon flavor.

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

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

    Cup of Yum
  1. 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.
  2. Combine the flour, baking powder, sugar, salt, and lemon zest in a large bowl. Stir until they are very well combined.
  3. Grate the butter into the flour mixture and stir until the butter is well incorporated and no large lumps remain.*
  4. Add the blueberries to the flour mixture and stir to combine (no need to thaw first, if frozen).
  5. 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.
  6. 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.
  7. 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.
  8. 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

Serving 1Serving Calories 288kcal (14%) Carbohydrates 44g (15%) Protein 5g (10%) Fat 10g (15%) Sodium 348mg (15%) Fiber 1g (4%)

Nutrition Facts

Serving: 8 Serving

Amount Per Serving

Calories 288

% 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.