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Lemon Blueberry Scones
Lemon Blueberry Scones are the perfect brightly flavored baked good to go with a hot cup of coffee. They're super easy and freezer-friendly!
👥 8 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 15 min🔥 Cook: 15 min👤 Beth Moncel📖 budgetbytes
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●bowl
- ●whisk
- ●baking sheet
📝 Preparation Steps
1
Preheat the oven to 425ºF. Zest and juice the lemon. You'll need about 1 tsp lemon zest for the dough and 2 Tbsp lemon juice for the glaze.
lemon ($0.60)1
2
Combine the flour, baking powder, sugar, salt, and lemon zest in a large bowl. Stir until they are very well combined.
baking powder ($0.05)2 tsplemon ($0.60)1
3
Grate the butter into the flour mixture and stir until the butter is well incorporated and no large lumps remain.*
cold butter (see notes, $0.66)6 Tbsp
4
Add the blueberries to the flour mixture and stir to combine (no need to thaw first, if frozen).
5
Whisk together the milk and eggs, then pour it into the bowl with the flour and bluberries. Stir everything together until it forms a cohesive ball of dough, with no dry flour remaining on the bottom of the bowl. If the dough is too dry to come together into a single ball of dough, add a splash more milk (1 Tbsp or so) until it comes together.
large eggs ($0.47)2
6
Press the dough out into a flat 8-inch diameter circle. Cut the circle into eight wedges. Place the cut scones on a parchment lined baking sheet.
7
Bake the scones in the preheated 425ºF oven for ⏱️ 15-17 minutes, or until they are golden brown. Transfer the baked scones to a wire rack to cool.
8
Allow the scones to cool completely, then combine 1 cup powdered sugar with 2 Tbsp lemon juice until it forms a thick glaze. Drizzle the glaze over the cooled scones, then enjoy!
powdered sugar ($0.07)1 cuplemon ($0.60)1
Nutrition Facts
calories
288 kcal
fat Content
10 g
serving Size
1 Serving
fiber Content
1 g
sodium Content
348 mg
protein Content
5 g
carbohydrate Content
44 g
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