Lemon-Blueberry Scones

Lemon-Blueberry Scones

35-minute recipe Serves 6
Buttery, flaky lemon-blueberry scones are the perfect breakfast treat (for kids and adults alike). And adding blueberries and lemon zest only makes them pop more. Tip: Don't have a pastry cutter? Grate cold butter into your flour mixture with a box grater, it will work just as well.
35-minute recipe Serves 6

Ingredients

1 1/4 cups
2 tbsp + 1/2 tsp
1 1/2 tsp
1/2 tsp
3 tbsp
1/2 tsp
1/2 cup
1/3 cup
1  
Egg

Directions

Prep: 15-minute | Cook: 20-minute
  • 1

    Position rack in bottom third of oven, then preheat to 375°F. Line a baking sheet with parchment.

  • 2

    Combine flour, 2 tbsp sugar, baking powder and salt in a large bowl. Set aside.

  • 3

    Cut butter, using a pastry cutter or fork, in a medium bowl until crumbly. Gently stir in lemon zest and blueberries. Set aside.

  • 4

    Whisk cream and egg in another medium bowl until combined. Reserve 2 tsp cream mixture in a small bowl. Add remaining cream mixture to flour mixture. Stir gently with a fork just until combined. Gather dough into a ball and let rest for 2 minutes.

  • 5

    Gently knead dough on lightly floured counter 5 or 6 times. Pat into a 7-in circle. Cut into 6 wedges. Brush tops with reserved cream mixture, then sprinkle with remaining 1/2 tsp sugar. Arrange scones on prepared sheet, 1 in apart.

  • 6

    Bake until golden brown and no longer doughy, about 20 minutes.

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Last updated: January 19th, 2021

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