If you’re a scone fan, you’ll love these lemon blueberry scones. They are filled with juicy blueberries that add moisture to the dough and the slight zest of lemon adds a fresh taste.
Author:Alie Romano
Prep Time:10 mins
Cook Time:20 mins
Total Time:30 mins
Yield:81x
Category:Breakfast
Cuisine:British
Ingredients
UnitsScale
1 1/2cups all-purpose flour
2 teaspoons baking powder
2 Tablespoons granulated sugar
zest of one lemon
1/4 teaspoon salt
1/3cup unsalted butter, cold and cubed
1/2cup full milk
1cup fresh blueberries
Milk for brushing tops of scones (or whipping cream)
Sugar crystals to sprinkle on top of scones
Instructions
Preheat your oven to 400ËšF. Line a baking sheet with parchment paper and set aside.
In a small bowl add sugar and lemon zest together, mix and press lemon zest into sugar to release the juice and flavour of the lemon.
In a large bowl mix flour, baking powder, salt and sugar mixture together. Using a pastry cutter, cut butter into flour mixture until fine crumbs form.
Add milk and mix with a fork until ragged (your mixture will be dry). Add blueberries and gently with your fingers toss together.
Pour mixture out onto a lightly floured work surface and bring together (gently, not to overmix). Pat and shape into a circle 1 inch thick. Using a sharp knife cut into 8 triangles (4 cuts).
Place each triangle on your lined baking sheet approx. 2 inches apart.
Brush the tops of the scones with milk and sprinkle the tops with sugar.
Bake for 15-20 minutes or until bottoms are browned and scones have puffed and set in the middle.