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Blueberry Lemon Scones

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Fluffy and tender blueberry lemon scones that are perfect for breakfast or an afternoon snack.

Ingredients

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  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, cold and cubed
  • 1 cup fresh blueberries
  • 1 tablespoon lemon zest
  • 1/2 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1 egg (optional, for egg wash)

Instructions

  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a large bowl, mix together flour, sugar, baking powder, and salt.
  3. Cut in the cold butter until the mixture resembles coarse crumbs.
  4. Gently fold in blueberries and lemon zest.
  5. In a separate bowl, whisk together buttermilk and vanilla extract.
  6. Pour the wet ingredients into the dry ingredients and mix until just combined.
  7. Turn the dough onto a floured surface and knead gently. Pat into a circle about 1 inch thick.
  8. Cut into wedges and place on the prepared baking sheet.
  9. If desired, brush the tops with a beaten egg.
  10. Bake for 15-20 minutes or until golden brown.
  11. Cool slightly and serve warm.

Notes

These scones pair well with clotted cream or butter, and can also be stored in an airtight container for up to 2 days.

Nutrition

Find it online: https://www.thestationrecipes.com/blueberry-lemon-scones-3/

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