Blueberries, freshly squeezed lemons, and cold butter are the key ingredients to this deliciously light and fluffy blueberryscones recipe. Perfect to enjoy with a cup of herbal tea on a cold morning!
Course Breakfast
Cuisine American
Keyword lemon blueberry, scones
Prep Time 15 minutesminutes
Cook Time 25 minutesminutes
Total Time 40 minutesminutes
Servings 8scones
Calories 448kcal
Ingredients
2 1/4cup all purpose flour
1/4cup sugar
2teaspoonbaking powder
1/2teaspoonbaking soda
1/2teaspoonsalt
1zest of a lemon
1/2cupCOLD butter1 stick
1cupblueberries
1egg
3/4cupmilk
1Tbsp.fresh squeezed lemon juice
2Tbsp.buttermelted
Icing
1/4cuplemon juicefresh squeezed
1 1/4cuppowdered sugarsifted
1teaspoonhoney
Instructions
Combine flour, sugar, baking powder, salt and baking soda in a large bowl. Add lemon zest. Set aside.
The key to perfect scones is all in the butter. Grate your COLD butter with a cheese grater and add it to your flour mixture.
Mash with pastry cutter or fork until it resembles coarse crumbs.
Fold in blueberries.
Beat egg, milk, and lemon juice with a fork in a small bowl. Stir into flour/blueberry mixture.
Gently turn out dough on a floured surface and roll into a 12″ round disc with a rolling pin. You don’t need to knead or work the dough. The less you handle the dough, the better. Flour your hands or rolling pin if you need to since it is a sticky dough.
Slice into 8 triangles.
Bake at 400 degrees for 20-25 minutes on parchment lined baking sheet.
Brush with melted butter.
Cool 15 minutes before drizzling with lemon icing.
For the icing: Combine ingredients and drizzle over scones.
Video
Notes
The key to a perfect scones recipe is all in the butter. Grate your COLD butter with a cheese grater and add it to your flour mixture.