Lemon Blueberry Scones
Lemon Blueberry Scones are a delightful morning treat that perfectly combines zesty lemon and sweet blueberries. With a golden-brown crust and a moist, tender crumb, these scones are easy to prepare and ideal for any occasion—whether it’s brunch, tea time, or a cozy afternoon snack. Enjoy them warm with clotted cream or on their own for a burst of flavor that will brighten your day.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Approximately 8 scones 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/4 cup sugar
- 1/2 cup unsalted butter (cold, cubed)
- 2 tbsp lemon zest (fresh)
- 1 cup fresh blueberries
- 3/4 cup heavy cream
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a mixing bowl, whisk together flour, baking powder, salt, and sugar until combined.
- Cut in cold butter until the mixture resembles coarse crumbs.
- Gently fold in lemon zest and blueberries.
- Gradually add heavy cream until the dough is slightly sticky; do not overmix.
- Turn the dough onto a floured surface, pat into a circle about 1 inch thick, and cut into wedges.
- Place on the prepared baking sheet and bake for 20-25 minutes or until golden brown.
Nutrition
- Serving Size: 1 scone (60g)
- Calories: 210
- Sugar: 7g
- Sodium: 170mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg