Description
Lemon Blueberry Scones offer a delightful balance of zesty lemon and juicy blueberries, making them an irresistible treat for breakfast or brunch.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup cold unsalted butter, cubed
- 1 cup fresh blueberries
- Zest of 1 lemon
- 2 tbsp lemon juice
- 1/2 cup heavy cream
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- Cut in the cold butter until the mixture resembles coarse crumbs.
- Gently fold in blueberries, lemon zest, and lemon juice until just combined.
- Gradually add heavy cream, stirring until a sticky dough forms.
- Turn out onto a floured surface, shape into an 8-inch circle about 1 inch thick, and cut into wedges.
- Transfer to the baking sheet and bake for 18-20 minutes or until golden brown.
Notes
- For added flavor, consider mixing in other berries like raspberries or blackberries.
- Top with a sprinkle of coarse sugar before baking for extra crunch.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone (60g)
- Calories: 210
- Sugar: 6g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg