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Blueberry Lemon Scones

Deliciously sweet and tangy scones filled with fresh blueberries and zesty lemon, perfect for breakfast or as a snack.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 8 scones
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup cold unsalted butter cubed
  • 1/2 cup buttermilk
  • 1 large egg
  • 1 tablespoon lemon zest
  • 1 cup fresh blueberries
  • 1 tablespoon heavy cream for brushing

Equipment

  • Baking sheet
  • Parchment paper
  • Mixing bowls
  • Whisk
  • Pastry cutter or fork
  • Measuring cups and spoons
  • Cooling rack

Method
 

  1. Preheat the oven to 400°F (200°C).
  2. Line a baking sheet with parchment paper.
  3. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
  4. Add the cold, cubed butter to the dry mixture and blend until the mixture resembles coarse crumbs.
  5. In a separate bowl, whisk together the buttermilk, egg, and lemon zest.
  6. Pour the wet mixture into the dry ingredients and gently stir until just combined.
  7. Gently fold in the blueberries.
  8. Turn the dough onto a lightly floured surface, form it into a circle about 1 inch thick, and cut into 8 wedges.
  9. Place the scones on the prepared baking sheet and brush the tops with heavy cream.
  10. Bake for 20 minutes or until golden brown.
  11. Remove from the oven and let cool on a wire rack.

Notes

Serve warm with clotted cream, lemon curd, or your favorite beverage.