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Fresh Blueberry Lemon Scones
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins

Fresh Blueberries go together beautifully with lemon in these delicious scones.

Course: Bread, Breakfast
Keyword: Fresh Blueberry, lemon, scones
Servings: 4 servings
  • 2 cups all-purpose flour
  • 1/4 cup sugar
  • 2 teaspoons baking powder
  • 1/8 teaspoon salt
  • 6 tablespoons  unsalted cold butter, cubed
  • 1 cup fresh blueberries, rinsed and patted dry
  • 1/4 cup chopped pecans, optional
  • 1 egg, slightly beaten
  • 1/2 cup buttermilk
  • 1 teaspoon lemon juice
  • 1 teaspoon fresh grated lemon zest
  • 1 beaten egg, for wash
  • additional sugar, for dusting
  1. Preheat oven to 425Âș Line baking sheet with parchment paper.
  2. In large bowl combine flour, sugar, baking powder and salt.
  3. Cut in cold butter with a pastry blender. Mixture should look like coarse crumbs.
  4. In a small bowl combine egg, buttermilk, lemon juice and lemon zest. Add to flour mixture.
  5. Stir just until dough comes together. Do Not Over Mix.
  6. Knead dough in bowl 4 to 6 times. Fold in blueberries and chopped pecans if using.
  7. Transfer to lightly floured surface. Pat dough into a 7 inch circle. Cut into 8 wedges.
  8. Place wedges on prepared baking sheet.
  9. Brush tops of scones with beaten egg, sprinkle with sugar.
  10. Bake for 15 to 18 minutes or until golden brown.