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fresh blueberry lemon scones

(3)
turnips2tangerines avatar
Blue Ribbon Recipe by
Lynn Huntley
@turnips2tangerines
Mountain, WI

I love scones! Any kind, any time.

read more

Blue Ribbon Recipe

These blueberry lemon scones are perfect for a brunch bar or alongside a cup of coffee or tea. The homemade scones are softy and buttery with the right amount of lemon and blueberries in every bite. We loved the crunchy top from sprinkling sugar on the scones.

— The Test Kitchen @kitchencrew
(3)
yield 8 serving(s)
prep time 10 Min
cook time 20 Min
method Bake

Ingredients For fresh blueberry lemon scones

  • 2 c
    all-purpose flour
  • 1/4 c
    granulated sugar
  • 2 tsp
    baking powder
  • 1/8 tsp
    salt
  • 6 Tbsp
    unsalted cold butter, cubed
  • 1 lg
    egg, slightly beaten
  • 1/2 tsp
    lemon extract
  • 1/2 c
    buttermilk
  • 2 tsp
    lemon zest
  • 1 c
    fresh blueberries or thawed frozen blueberries
  • 1
    egg, beaten
  • Turbinado sugar or granulated sugar

How To Make fresh blueberry lemon scones

  • Combine flour, sugar, baking powder, and salt.
    1
    Preheat oven to 425 degrees F. Place the oven rack in the middle of the oven. Line a cookie sheet with parchment paper. In a large bowl, combine flour, sugar, baking powder, and salt.
  • Cut in cold butter.
    2
    Cut in cold butter with a pastry cutter. The mixture should look like coarse crumbs.
  • Combine 1 slightly beaten egg, lemon extract, buttermilk, and lemon zest in a small bowl.
    3
    Combine 1 slightly beaten egg, lemon extract, buttermilk, and lemon zest in a small bowl.
  • Add wet mixture to flour mixture.
    4
    Add wet mixture to flour mixture. Stir just until the dough comes together. Do not overmix.
  • Fold in blueberries.
    5
    Fold in blueberries.
  • Cut dough into 8 pieces.
    6
    Gently knead dough in bowl 4-6 times. Transfer to a lightly floured surface. Pat dough into a 7" circle. Cut into 8 wedges.
  • Place wedges on the prepared cookie sheet.
    7
    Place wedges on the prepared cookie sheet.
  • Brush the tops of the scones with a beaten egg.
    8
    Brush the tops of the scones with a beaten egg.
  • Sprinkle the tops with sugar.
    9
    Sprinkle the tops with a little turbinado or granulated sugar.
  • Bake at 425 degrees for 20 minutes or until golden brown.
    10
    Bake at 425 degrees for 20 minutes or until golden brown.
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