Description
Delightful scones bursting with vibrant lemon and blueberry flavors, perfect for brunch or tea time.
Ingredients
Scale
- 3 1/2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 tablespoon fresh lemon zest (from 1 to 2 lemons)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup cold salted butter
- 3/4 cup + 2 tablespoons buttermilk
- 1/4 cup fresh lemon juice (from 1 to 2 lemons)
- 1 to 1 1/4 cups fresh blueberries
- 2 tablespoons melted butter
- Coarse or turbinado sugar for sprinkling
- 1 1/4 cups powdered sugar
- 2 tablespoons fresh lemon juice (for glaze)
Instructions
- Preheat the oven to 400 degrees F and line a half sheet pan with parchment paper.
- Combine flour, sugar, lemon zest, baking powder, baking soda, and salt in a large bowl. Mix well.
- Grate the cold butter into the dry ingredients and mix until the butter is coated.
- Add blueberries and toss to combine.
- Pour in buttermilk and lemon juice, stirring gently until the mixture comes together.
- Turn out the dough onto a floured surface and shape into a rectangle about 15×3 inches.
- Cut the dough into 10 to 12 triangular wedges and place on the baking sheet.
- Brush with melted butter and sprinkle with sugar.
- Bake for 15 minutes until lightly golden and cooked through.
- Whisk powdered sugar and lemon juice until smooth for the glaze. Drizzle over cooled scones. Serve warm or at room temperature.
Notes
For a flakier texture, chill the dough for about 20 minutes before baking.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: European
Nutrition
- Serving Size: 1 scone
- Calories: 220
- Sugar: 10g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg