Lemon Blueberry Scones
Servings: 8
Calories: 484kcal
These Lemon Blueberry Scones are tender on the inside with a lightly golden and crunchy top. Bursting with sweet blueberries and slightly tart from the lemon!
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Ingredients
- 2¼ cups (305g) all purpose flour
- ½ cup (110g) granulated sugar
- 2 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup (113g) butter, cold and cut into small pieces
- 1 large egg
- ½ cup (120ml) heavy cream, cold (plus more for brushing the tops)
- zest and juice of 1 small lemon
- 1 teaspoon vanilla
- 1 cup (145g) fresh or frozen blueberries (don't thaw)
- optional: coarse sugar for topping
Instructions
- Preheat oven to 350. Line a baking sheet with parchment paper; set aside.
- In a large bowl combine the flour, sugar, baking powder, and salt. Cut in the butter using a pastry blender or two knives. Or freeze the butter and grate it into the flour mixture. Toss to coat it in the flour.
- Add egg, cream, lemon zest and juice, and vanilla. Mix until almost combined (there should still be some dry patches of flour in the bowl). Add the blueberries and mix until ingredients are combined and flour is moistened.
- Pour onto prepared baking sheet and using your hands form the dough into an 8" round disk. Cut into 8 wedges. Separate wedges slightly leaving about ½" between each. Brush each scone with a little extra heavy cream and if desired sprinkle with coarse sugar.
- Bake for 15-20 minutes or until lightly golden on top.
Notes
- Be sure your butter and cream are very cold or the scones will spread too much. If your dough is warm place in the refrigerator for 15 minutes before baking.
- Nutrition facts: Since different brands of ingredients have different nutritional information, the information shown is just an estimate.
Nutrition
Serving: 1scone | Calories: 484kcal | Carbohydrates: 71g | Protein: 8g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 64mg | Sodium: 170mg | Potassium: 214mg | Fiber: 3g | Sugar: 14g | Vitamin A: 633IU | Vitamin C: 3mg | Calcium: 71mg | Iron: 3mg