Print

Lemon Blueberry Scones Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 3 reviews

These Lemon Blueberry Scones are a delightful combination of tart lemon zest, juicy blueberries, and a sweet lemon glaze. Perfect for breakfast or a tea-time treat, they are flaky, buttery, and baked to golden perfection in just 30 minutes.

Ingredients

Dry Ingredients

  • 2 cups all-purpose flour ($0.19)
  • 2 Tbsp granulated sugar ($0.02)
  • 2 tsp baking powder ($0.05)
  • 1/2 tsp salt ($0.02)
  • 1 tsp lemon zest (from 1 lemon, $0.60)

Wet Ingredients

  • 6 Tbsp cold butter, grated ($0.66)
  • 1/2 cup blueberries (fresh or frozen, $0.89)
  • 1/4 cup milk ($0.10)
  • 2 large eggs ($0.47)

Glaze

  • 1 cup powdered sugar ($0.07)
  • 2 Tbsp lemon juice (from 1 lemon, included above)

Instructions

  1. Preheat the Oven and Prepare Lemon: Preheat your oven to 425ºF. Zest and juice the lemon, reserving about 1 teaspoon of zest for the dough and 2 tablespoons of juice for the glaze.
  2. Mix Dry Ingredients: In a large bowl, combine the all-purpose flour, baking powder, granulated sugar, salt, and lemon zest. Stir well to ensure even distribution of all dry ingredients.
  3. Incorporate Butter: Grate the cold butter directly into the flour mixture. Stir thoroughly until the butter is fully integrated and there are no large lumps remaining, creating a crumbly texture.
  4. Add Blueberries: Gently fold the fresh or frozen blueberries into the flour and butter mixture. No need to thaw the blueberries if using frozen.
  5. Combine Wet Ingredients and Form Dough: In a separate bowl, whisk together the milk and eggs. Pour this mixture into the flour and blueberry bowl. Stir everything until a cohesive dough forms with no dry flour at the bottom. If the dough is too dry, add additional milk by the tablespoon until it comes together.
  6. Shape and Cut Dough: Press the dough into a flat 8-inch diameter circle on a floured surface. Cut the dough into eight equal wedges and place them on a baking sheet lined with parchment paper.
  7. Bake: Bake the scones in the preheated oven for 15 to 17 minutes, or until the tops are golden brown. Remove from oven and transfer the scones to a wire rack to cool.
  8. Prepare Lemon Glaze and Serve: Once the scones have cooled completely, mix the powdered sugar with lemon juice until a thick glaze forms. Drizzle the glaze over the scones before serving. Enjoy!

Notes

  • For best texture, use cold butter and grate it to incorporate evenly into the dough.
  • Frozen blueberries can be used directly without thawing, but fresh blueberries provide a brighter flavor.
  • If dough feels too dry and crumbly, add milk one tablespoon at a time to help bring it together.
  • Allow scones to cool completely before glazing to prevent the glaze from melting and sliding off.
  • Store leftover scones in an airtight container for up to 2 days or freeze for longer storage.

Find it online: https://cozyplatter.com/lemon-blueberry-scones-recipe/