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–+ servings

Lemon Blueberry Scones

Deliciously tender scones bursting with fresh blueberries and a hint of lemon zest, perfect for breakfast or a snack.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 220
Ingredients Method Nutrition Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/4 cup granulated sugar
  • 1/2 teaspoon salt
Wet Ingredients
  • 1/2 cup heavy cream
  • 1 large egg
  • 1 tablespoon lemon zest
  • 1 teaspoon vanilla extract
Add-ins
  • 1 cup fresh blueberries Can substitute with frozen blueberries
For Topping
  • 1 tablespoon coarse sugar For sprinkling on top

Method
 

Prepare the Oven and Baking Sheet
  1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
Mix Dry Ingredients
  1. In a mixing bowl, whisk together the flour, baking powder, sugar, and salt.
Combine Wet Ingredients
  1. In another bowl, whisk together the heavy cream, egg, lemon zest, and vanilla extract.
Combine Mixtures
  1. Pour the wet ingredients into the dry ingredients and mix until just combined. Gently fold in the blueberries.
Shape the Scones
  1. Turn the dough out onto a floured surface and pat it into a circle about 1-inch thick. Cut into wedges or use a biscuit cutter.
Bake
  1. Place the scones on the prepared baking sheet, sprinkle with coarse sugar, and bake for 15-20 minutes until golden brown.
Cool and Serve
  1. Allow the scones to cool slightly on a wire rack before serving warm.

Nutrition

Serving: 1servingCalories: 220kcalCarbohydrates: 30gProtein: 4gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 50mgSodium: 200mgPotassium: 120mgFiber: 1gSugar: 5gVitamin A: 300IUVitamin C: 2mgCalcium: 50mgIron: 1mg

Notes

For best results, use cold ingredients and avoid overmixing the dough.

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