Blueberry Lemon Scones Recipe

5 from 1 vote

Blueberry Lemon Scones Recipe

These Blueberry Lemon Scones are the most delicious and beautiful treat! They are crumbly on the outside and super soft on the inside.

Prep Time15

Cook Time18

Total Time33

Course: Bread, Breakfast

Cuisine: American

Servings:

Calories: 290kcal

Author: Judy Wilson

Ingredients

2 cups all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
4 Tablespoons cold butter
1 egg
½ cup cream
½ teaspoon lemon extract
2 Tablespoons lemon juice
¾ cup blueberries
zest from one lemon

Icing

1 cup powdered sugar
2 Tablespoons lemon juice

Instructions

Preheat oven to 350ºF.
Combine flour, baking powder, salt, and sugar in a bowl or food processor.
Cut butter into the flour mixture or pulse in a food processor until it resembles crumbs.
Make a well in the center and add egg, whisk lightly.
Add cream, lemon juice, zest, and extract and stir until combined.
Add the blueberries and stir until blueberries are incorporated.
Turn onto a lightly floured surface and work into a ball, pressing any blueberries that fall back into the dough.
Flatten into a circle one inch thick.
Cut into eight wedges.
Place wedges onto an ungreased or parchment-lined baking sheet.
Bake for 18-20 minutes until the bottoms and edges begin to brown and the scones are cooked through.
Remove from oven and allow to cool.
Whisk icing ingredients together and drizzle over scones.

Notes

Frozen blueberries can be used. You can work the dough harder without crushing them if they’re frozen. On the other hand, fresh blueberries tend not to turn your dough purple.

Store any leftover Blueberry Lemon Scones in an airtight container at room temperature for up to two days.

Nutrition