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Fresh Blueberry Lemon Scones

Fresh Blueberries go together beautifully with lemon in these delicious scones.
Course Bread, Breakfast
Keyword Fresh Blueberry, lemon, scones
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings
Author Lynn / Turnips 2 Tangerines

Ingredients

  • 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

Instructions

  • Preheat oven to 425º Line baking sheet with parchment paper.
  • In large bowl combine flour, sugar, baking powder and salt.
  • Cut in cold butter with a pastry blender. Mixture should look like coarse crumbs.
  • In a small bowl combine egg, buttermilk, lemon juice and lemon zest. Add to flour mixture.
  • Stir just until dough comes together. Do Not Over Mix.
  • Knead dough in bowl 4 to 6 times. Fold in blueberries and chopped pecans if using.
  • Transfer to lightly floured surface. Pat dough into a 7 inch circle. Cut into 8 wedges.
  • Place wedges on prepared baking sheet.
  • Brush tops of scones with beaten egg, sprinkle with sugar.
  • Bake for 15 to 18 minutes or until golden brown.