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Lemon Blueberry Scones

These Lemon Blueberry Scones are perfect for spring!

Scones are a great go-to for Sunday morning breakfast.  They adapt to any season just by changing up the fruit/flavorings and they get everyone out of the kitchen fast so you can get on with your plans. (No Mom with an ulterior motive here, nope). In terms of work, they’re a little more labor-intensive than pancakes, mostly because you work the butter into the flour but once that’s done and they’re in the oven you get to relax for a few minutes so… woo-hoo!  As a bonus, the smell of something good baking is very effective for getting everyone moving.

These Lemon Blueberry Scones from A Joyfully Mad Kitchen are perfect for springtime.  If you need a family-friendly jump-start recipe on a busy day, these will definitely do the trick. Enjoy!


 
Prep Time: 10 Minutes
Cook Time: 16 Minutes
Yield: 10 Servings
Difficulty: Easy

INGREDIENTS

LEMON BLUEBERRY SCONES:

  • 2 ½ Cup All-Purpose Flour
  • 4 Tbsp Sugar
  • 1 Tbsp Baking Powder
  • ¼ tsp Salt
  • Zest from one medium Lemon
  • ½ Cup COLD Unsalted Butter, cut into cubes
  • Juice from 1/2 Lemon
  • 2 Eggs
  • 3/4 Cup Fresh Blueberries
  • ½ Cup Heavy Cream

LEMON GLAZE:

  • ¼ Cup Powdered Sugar
  • 1 Tbsp Heavy Cream
  • Zest from ½ Lemon
  • Juice from ½ Lemon

DIRECTIONS

FOR THE BLUEBERRY SCONES:

  1. In a medium bowl, wisk together your dry ingredients.
  2. Cube cold butter. Use a pastry blender to cut butter into pea-sized pieces mixed throughout the dough. 
  3. Gently toss in 3/4 cup fresh blueberries.
  4. Wisk together liquid ingredients in a small mixing bowl or glass measuring cup.
  5. Create a well in the center of your bowl. Pour in liquid ingredient and gently stir to combine.
  6. If you have trouble incorporating everything together, you can gently use your hands to mix the dough together.
  7. Form the dough into a disc, about 1" thick.
  8. Once the dough is formed into a disc, use a pastry blender, pizza cutter or sharp knife to evenly cut out 10 scones.
  9. Move scones to a baking sheet and brush tops with milk.
  10. Bake at 400°F for 16 - 18 minutes or until tops are golden brown.
  11. When scones are fully cooked, let cool for 2 minutes then move to a wire cooling rack and make your glaze.

FOR THE LEMON GLAZE:

  1. Wisk together all ingredients. Consistency should be like thin pancake batter.
  2. Drizzle over cooled scones.

To download or print the recipe click here.