Blueberry Lemony Scones Recipe

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Blueberry Lemony Scones

Eddie Szczerba


Love the tartness the lemon brings to this wonderful treat!

★★★★★ 1 vote
15 Min
30 Min


1 1/2 c
all purpose flour
1/4 c
sugar plus 1-1/2 tbsp. for sprinkling the tops
1/4 tsp
baking powder
1/2 tsp
2 large
6 Tbsp
cold unsalted butter/ cubed
1/4 c
heavy cream
1 large
lemon/juiced and grated peel(no pith please,it's bitter!)
1 pt
fresh blueberries


1In a large mixing bowl,(I do this by hand,if you over mix the batter the scones will be chewy and we don't want that!)
Combine the flour,sugar,baking powder,salt,mix well
Add the butter,mix until butter is like small pea size pieces,add the blueberries,lemon juice and zest.
Add 1 beaten egg and heavy cream and mix lightly until incorporated.
2pull the dough out into a well floured surface and shape roughly into a 8-10 in.round disk.cut into 6-8 wedge slices
Arrange on baking sheet lined with parchment paper two inches apart,using the other beaten egg with a splash of water in it brush the scones with the egg wash then use the additional 1-1/2 tbsp. Sugar for the tops.Bake in a 375 oven for thirty minutes or until golden brown,enjoy!!:)

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