Blueberry Scones
Golden, flaky blueberry scones with a hint of lemon, perfect for breakfast or tea, offering a sweet-tart berry flavor in every bite.
Ingredients
Instructions
- Preheat the oven to 400°F and place a rack in the center.
- In a large mixing bowl, combine the all-purpose flour, sugar, baking powder, and salt.
- Cut the cold butter into the flour mixture using a pastry cutter or fingertips until it resembles coarse crumbs.
- Gently fold in the blueberries and grated lemon zest.
- In a separate bowl, whisk together the heavy cream and lightly beaten eggs.
- Add the wet ingredients to the dry ingredients and stir until just combined.
- Turn the dough out onto a floured surface and gently knead a few times to bring it together.
- Pat the dough into a circle about 1 inch thick.
- Cut the dough into wedges or rounds and place them on a baking sheet lined with parchment paper.
- Brush the tops with extra cream and sprinkle with sugar.
- Bake for 15 minutes or until golden brown and cooked through.
- Remove from the oven and let cool slightly before serving.
Nutrition & Diet Analysis (per serving)
574
kcal
29% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).