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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!
Course:
Bread/Muffins, Breakfast, Snack
Cuisine:
American
Prep Time:
10
minutes
minutes
Cook Time:
15
minutes
minutes
Servings:
8
Author:
Heather
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:
1
scone
|
Calories:
267
kcal
|
Carbohydrates:
35
g
|
Protein:
4
g
|
Fat:
12
g
|
Saturated Fat:
8
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
3
g
|
Trans Fat:
0.5
g
|
Cholesterol:
32
mg
|
Sodium:
277
mg
|
Potassium:
73
mg
|
Fiber:
1
g
|
Sugar:
11
g
|
Vitamin A:
388
IU
|
Vitamin C:
2
mg
|
Calcium:
88
mg
|
Iron:
2
mg
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@heathershomemadekitchen
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!