Lemon Blueberry Scones
Celebrate summer with lemon blueberry scones! Easy to make, moist, and just bursting with sweet, seasonal fruit. You'll love this quick scone recipe.
Servings: 12
Calories: 250kcal
Ingredients
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- zest of 1 lemon
- 1/2 cup unsalted butter (1 stick), cold
- 1/2 cup heavy whipping cream cold
- 1/2 pint fresh blueberries (1 cup)
- 1 cup powdered sugar
- 2 to 3 tablespoons freshly squeezed lemon juice
Instructions
- Preheat the oven to 375 degrees F and line a baking sheet with parchment.
- Place the flour, sugar, baking powder, salt, and lemon zest in the bowl of a food processor, and pulse to combine.
- Cut the butter into pieces, and add to the food processor.
- Pulse the food processor until the mixture resembles coarse meal.
- With the food processor running on low speed, stream in the cream.
- When the dough has gathered itself into a ball, turn off the food processor and divide the dough into two equal portions.
- Gently knead/fold in the blueberries.
- Flatten each portion of dough into a disc shape, about 1 1/2-inches thick.
- Score each disc into 6 triangles with a knife, and pull the triangles slightly away from one another (allowing about 1/2-inch in between).
- Bake the scones for 14 to 18 minutes, or until set in the centers and slightly golden on the bottoms.
- Stir the powdered sugar and lemon juice together in a small bowl, and drizzle the glaze over the cooled scones.
Notes
Here are a few other great scone recipes:
- Petite Vanilla Bean Scones
- Raspberry Cream Scones with Rosewater Glaze
- Double Chocolate Scones
- Cinnamon Peanut Butter Chip Scones with Maple Bacon Glaze
- Basic Scone Recipe
Nutrition
Serving: 1scone | Calories: 250kcal | Carbohydrates: 35g | Protein: 2g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 33mg | Sodium: 103mg | Potassium: 95mg | Fiber: 1g | Sugar: 17g | Vitamin A: 395IU | Vitamin C: 3.5mg | Calcium: 35mg | Iron: 1.1mg