Lemon Blueberry Scones
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
20 mins
-
Total Time
1 hr 5 mins
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Servings
8 scones
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Course
Breakfast
Lemon Blueberry Scones
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Tall and fluffy lemon scones are bursting with blueberries and drizzled with a citrus glaze.
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Ingredients
- 1 1/2 cups all purpose flour
- 2 tbs granulated white sugar
- 1 tbsp lemon zest about 1 lemon's worth
- 1 tsp baking powder
- 1/4 tsp salt
- 1/4 tsp nutmeg
- 1/4 tsp cinnamon
- 1/4 cup cold salted butter, cut into 1 inch cubes
- 1 egg
- 1/4 cup half and half
- 1 tbs lemon juice about 1 large lemon's worth of juice
- 1/2 tsp vanilla extract
- 1 cup fresh blueberries washed and patted dry
Glaze
- 1/2 cup powdered sugar
- 1/2 - 1 tbsp lemon juice
Instructions
- Prepare a sheet pan by lining it with parchment paper. Set it aside and preheat the oven to 400 degrees Fahrenheit.
- In a large bowl, stir together the all-purpose flour, granulated white sugar, lemon zest, baking powder, salt, cinnamon, and nutmeg.
- Use a pastry blender to cut the cold butter into the flour mixture until the butter is completely incorporated. The mixture should resemble coarse meal.
- In a separate bowl, whisk together the egg, half and half, lemon juice, and vanilla extract.
- Create a well in the middle of the flour mixture. Add the wet ingredients into the well in the center of the dry ingredients and mix them together using a fork at the beginning then transitioning to floured hands.Turn out dough to a clean countertop and knead 2-3 times until the mixture resembles a shaggy dough.
- Gently fold in the blueberries. This can be difficult to do, but be patient and try not to work the dough too much. It’s okay if some of the blueberries break in the process.
- Roll the dough out until about 1 inch thick and cut it into an even square. Cut the square dough in four smaller squares. Then cut corner to corner, diagonally down the middle, to create triangles.Place each scone on the sheet pan and then chill the dough in the freezer for 10 minutes.
- Bake in the oven for 22-25 minutes or until lightly golden on the bottom of the scone. Cool completely. Once cool, make the glaze.
- To make the glaze, whisk together the powdered sugar and lemon juice. Add more lemon juice if the mixture is to thick. If it’s too thin, add in a little extra powdered sugar.Drizzle glaze over baked, cooled scones. Let the glaze set before plating and serving.
Notes
- Recipe Notes:
- Recipe Notes:
- The dough should be pretty crumbly before you put the blueberries in. The blueberries will help create the right consistency in the dough. Be very careful not to overwork the dough, as it will make the scones too dense.
- The dough should be pretty crumbly before you put the blueberries in. The blueberries will help create the right consistency in the dough. Be very careful not to overwork the dough, as it will make the scones too dense.
Nutrition Information
Show Details
Calories
178kcal
(9%)
Carbohydrates
25g
(8%)
Protein
4g
(8%)
Fat
7g
(11%)
Saturated Fat
4g
(20%)
Trans Fat
1g
Cholesterol
39mg
(13%)
Sodium
135mg
(6%)
Potassium
113mg
(3%)
Fiber
1g
(4%)
Sugar
5g
(10%)
Vitamin A
244IU
(5%)
Vitamin C
4mg
(4%)
Calcium
41mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8scones
Amount Per Serving
Calories kcal
% Daily Value*
| Calories | 178kcal | 9% |
| Carbohydrates | 25g | 8% |
| Protein | 4g | 8% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 39mg | 13% |
| Sodium | 135mg | 6% |
| Potassium | 113mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 244IU | 5% |
| Vitamin C | 4mg | 4% |
| Calcium | 41mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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