Lemon Blueberry Scones

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I have gone blueberry picking twice already this summer. The first time I picked two pounds. The second time I picked three and a half pounds. It’s always fun to find new ways to use the bounty that summers have to offer.

I make a blueberry galette that I will post at some point. I make blueberry muffins as well but I have never made scones so I thought I would give it a try for a change. They were delicious! This easy scones recipe includes the perfect combination of blueberry and lemon which I particularly love. Give this lemon blueberry scone recipe a try. It’s a very easy scone recipe to bake and the results are mouth watering.

Lemon Blueberry Scones

Ingredients
  

  • 2 cups flour
  • 4 tbsp sugar
  • 1 tbsp baking powder
  • 3/4 tsp kosher salt
  • 6 tbsp cold butter cut up
  • 1 1/4 cups blueberries
  • 1 tsp grated lemon zest
  • 2 eggs beaten
  • 1/3 cup half and half plus more for the top of scones
  • raw or granulated sugar for sprinkling scone tops.

Instructions
 

  • preheat oven to 400 degrees F. Use a baking sheet covered with either parchment paper or silicone pad.
  • Combine flour, sugar, baking powder, lemon zest and salt in a medium sized bowl.
  • Cut the butter into the flour mixture with a pastry cutter or 2 knives.
  • stir in the blueberries.
  • Wisk eggs and cream together and add to flour and butter mixture. Mix with a spatula until combined and turn out onto a work surface and knead the mixture until is just holds together.
  • Form into a square and use a knife or dough cutter to divide scones into triangles and set them a few inches apart on the baking sheet.
  • Brush tops with half and half and sprinkle with sugar.
  • Bake for about 20 minutes until they are lightly browned.
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