Blueberry Scones Recipe
This Blueberry Scones Recipe creates the most wonderful tender and flakey scones with a hint of lemon. They make the perfect addition to any breakfast, brunch or morning snack. Plus, they are excellent packed in lunches for the kids or hubby!
Servings: 8
Ingredients
- 2 cups unbleached all purpose flour
- ⅓ cup sugar, extra for top
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ½ cup salted butter, cold and cubed
- ½ cup milk
- 1 teaspoon pure vanilla extract
- 1 tablespoon lemon zest, 1 lemon zested
- ¾ cups fresh blueberries, or frozen
Instructions
- Preheat oven to 375°F and line a baking sheet with parchment paper.
- In a large bowl whisk together flour, sugar, baking powder, and salt.
- Cut the butter into the flour mix using a pastry blender until is resembles course crumbs.
- Stir in the lemon zest, milk and vanilla just until the dough starts to come together.
- Add the blueberries to the bowl and gently fold the dough until it all comes together being careful not to burst the blueberries.
- Turn the dough onto prepared baking sheet and gently pat it into an 8 inch circle about 1 inch thick.
- Cut the dough into 8 even triangles with a dough cutter, bench scraper, pizza cutter or knife.
- Arrange the triangles on sheet pan 2 inches apart.
- Sprinkle tops of scones with extra sugar.
- Bake for 15-18 minutes until bottoms and edges are golden brown.
Video
Notes
If you feel the dough is too dry and not coming together add milk 1 tablespoon at a time.
Nutrition
Serving: 1scone | Calories: 267kcal | Carbohydrates: 35g | Protein: 4g | Fat: 12g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 32mg | Sodium: 277mg | Potassium: 73mg | Fiber: 1g | Sugar: 11g | Vitamin A: 388IU | Vitamin C: 2mg | Calcium: 88mg | Iron: 2mg
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