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Blueberry Lemon Scones by Fraîche Living
5 from 2 votes
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Blueberry Lemon Scones

These Blueberry Lemon Scones are buttery and flakey and pair perfectly with tea. This recipe works great with either fresh or frozen blueberries!

Course Breakfast, Dessert
Keyword Berry, Lemon, Scones
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 6 scones
Author Fraîche

Ingredients

  • 1 egg
  • 1/2 - 3/4 cup milk
  • 2 cups flour
  • 1/4 cup sugar
  • grated zest of 1 lemon
  • 4 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup butter (cold, cut into cubes)
  • 1 cup blueberries (fresh or frozen)
  • cream (optional)
  • coarse sugar (optional)

Instructions

  1. Preheat the oven to 400 F and line a baking sheet with parchment paper.

  2. Crack the egg into a 1-cup glass measure. Mix well with a fork. Add milk to the 3/4 cup mark and mix well again.

  3. In a large mixing bowl, sift the flour, baking powder and salt.  Mix in lemon zest and sugar.

  4. Lightly mix in the butter with your fingers or a pastry blender until the butter is the size of peas. Stir in the blueberries. Add the milk mixture and stir until just incorporated, taking care not to overwork the dough.

  5. Transfer the dough on to a lightly floured surface, pat the dough together to form about a 1 inch thick circle. Cut into rounds with a floured biscuit cutter or simply cut into 6 wedges using a sharp knife.

  6. Place about 1" apart on the baking sheet. If desired, brush with cream and sprinkle with coarse sugar. Bake for 12-15 minutes until golden brown and serve.