Lemon Blueberry Scones
The star of the table, light and tender scones full of sweet blueberries offset by the zing of lemon.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 8 servings 1x
- Category: Bread
Ingredients
Units
Scale
- 2 cups flour
- 1/4 cup sugar
- 1 tablespoons (3 teaspoons) baking powder
- 1/2 teaspoon salt
- 6 tablespoons butter
- 1/2 cup milk
- 1/4 cup lemon juice
- 2 tablespoons lemon zest
- 1/2 teaspoon vanilla
- 1 cup fresh blueberries
Glaze
- 1/2 cup powdered sugar
- 1 tablespoon lemon juice
- Fresh lemon for zesting
Instructions
- Preheat oven to 375. Line baking sheet with parchment or silicon sheet and set aside.
- Measure dry ingredients into large mixing bowl. Add butter, cutting into chunks.
- Use a pastry cutter or fork to cut butter into dry ingredients until it is the texture of sand or coarse cornmeal.
- Add butter and lemon juice and stir with soft rubber spatula until just mixed. Do not overmix. Dough will be somewhat sticky.
- Fold in* berries gently.
- Sprinkle about 2 tablespoons of additional flour onto clean work surface and knead about three times to bring the dough together. Sprinkle dough with additional flour if necessary for handling.
- Roll/pat dough in an 8 inch round*. And cut into 8 equal wedges.
- Using a large spatula, transfer wedges to baking sheet. Leave about two inches between each scone as they will spread while baking.
- Bake at 375 for 15 minutes or until lightly golden.
- Let cool for about 5 minutes before removing from baking sheet.
- Mix together powdered sugar and lemon juice for glaze. Remove scones to serving plate and drizzle with glaze. Add a bit of fresh lemon zest to each scone and serve warm.
- *See comments above for alternate directions on how to incorporate large berries.