Blueberry Lemon Scones
Delicious blueberry lemon scones that are buttery, tender, and perfect for any breakfast or brunch.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 8 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, cold and cubed
- 1 cup blueberries (fresh or frozen)
- 1 tbsp lemon zest
- 1/2 cup heavy cream
- 1 large egg
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Combine the flour, sugar, baking powder, and salt in a large bowl.
- Cut in the cold butter until the mixture resembles coarse crumbs.
- Fold in the blueberries and lemon zest.
- Mix the cream, egg, and vanilla in a separate bowl; add to the dry ingredients and stir until just combined.
- Shape the dough on a floured surface and cut into wedges or use a biscuit cutter.
- Bake for 15-20 minutes or until golden brown.
- Cool slightly before serving.
Notes
Ensure your butter is very cold for flaky scones. For a twist, try substituting blueberries with other berries.
Nutrition
- Serving Size: 1 scone
- Calories: 220
- Sugar: 6g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg