Blueberry Lemon Scones

No ratings yet

Fresh out of the oven in less than 30 minutes, these scones are mouthwateringly delicious and are hands down better than your local bakery or coffee shop!

Prep Time10

Cook Time20

Total Time30

Course: Dessert

Cuisine: American

Servings:

Calories: 346kcal

Author: Donya Mullins

Equipment

Food Processor

Ingredients

Blueberry Scones

2 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
½ cup sugar
1 teaspoon lemon zest
8 tablespoons unsalted butter - frozen (1 stick)
1 cup fresh blueberries – freeze for 30 minutes
½ cup milk
½ cup sour cream
2 tablespoon melted butter
1 tablespoon sugar

Lemon Glaze

½ cup freshly squeezed lemon juice
2 cups confectioners' sugar , sifted

Instructions

Preheat the oven to 400 degrees F.
Sift together the dry ingredient - flour, baking powder, salt, sugar and lemon zest.
Grate the frozen butter using the large holes on a box grater – a food processor can also be used.
Add the butter to the flour mixture and blend. The mixture should look like coarse crumbs.
Make a well in the center and add the milk and sour cream.
Mix everything together using your fingers just to incorporate; do not overwork the dough.
Press the dough out on a lightly floured surface and roll into a 12 inch square. Sprinkle lightly with flour.
Press blueberries evenly over the dough and gently press down.
Fold square over and press into a 12 by 3 /12 rectangle.
Cut the rectangle in ½ then cut the pieces in ½ again, giving you 4 squares.
Cut the squares in ½ on a diagonal to give you the classic triangle shape.
Place the scones on a parchment lined cookie sheet and brush the tops with melted butter and sprinkle with sugar.
Bake for 15 to 20 minutes.
Transfer to a wire rack and let cool.
Mix lemon juice and sugar together until smooth.
Drizzle over scones.

Nutrition