Blueberry Lemon Scones
A fresh & bright way to start your summer morning!
Blueberry Lemon Scones
Rated 3.7 stars by 3 users
Category
Breakfast
Cuisine
British
Servings
8
Prep Time
15 minutes
Cook Time
15 minutes
Perfect with some fresh butter or a drizzle of honey!
Cortney Smith
Ingredients
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2 ¼ cups flour
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1/3 cup sugar
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4 teaspoons baking powder
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½ teaspoon salt
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6 tablespoons butter, cold
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1 cup heavy cream, plus more to moisten if needed
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Optional: 1 teaspoon lemon extract
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1 lemon, zested
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1 cup fresh blueberries
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For topping: 2 tablespoons cream and sugar crystals
Directions
Preheat oven to 425 degrees.
In a medium bowl, mix together flour, sugar, baking powder and salt.
Cut cold butter into small pieces and rub together into dry ingredients with hands until flakes of butter appear thorough out.
Pour in cream and extract and mix in gently with a spatula. Add zest and blueberries. Once incorporated, mix with hands until it just comes together.
Form into a circle about 1.5” thick. Cut into 8 pie shaped pieces. Brush with cream and sprinkle with sugar.
Optional: Place in freezer for 10 minutes to rechill the butter (this will help your scones retain their shape)
Place on pan and cook for 15 minutes. Let cool before removing from pan.
Recipe Note
For a seasonal swap, replace blueberries with cranberries and lemon zest for orange zest!