With the zest of 2 lemons, these blueberry lemon scones are citrusy with lots of berries. This is a simple drop scone recipe. No fancy shaping required!
- 3 cups + 1 tablespoon all-purpose flour
- 3 teaspoons baking powder
- 1/3 cup granulated sugar
- 1/4 teaspoon kosher salt
- Zest of 2 lemons
- 6 ounces (1–1/2 sticks) chilled unsalted butter, cubed
- 1 large egg
- 3/4 cup milk plus more for brushing tops
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries
- Sanding sugar, optional
- Preheat the oven to 400 degrees F. Line 2 sheet pans with parchment paper.
- In a large bowl, stir together 3 cups all-purpose flour, baking powder, granulated sugar, salt and lemon zest.
- Use a fork to cut the butter into the dry ingredients, until it resembles pea-sized clumps. You can also rub the butter and flour together with your fingers.
- In a small bowl, whisk together the egg, milk and vanilla extract. Stir into the flour-butter mixture. The dough will turn into clumps.
- Before the dough is fully combined, toss the blueberries in 1 tablespoon flour and add them to the dough, gently pressing the clumps together.
- Drop the dough by 1/4-cup-full in mounds on the sheet pans spreading 3 inches apart.
- Brush the tops with milk and sprinkle with sanding sugar.
- Bake until golden brown, about 18-20 minutes.
- Cool the scones on a wire rack.
Scones are best the day you bake them. You can store them for a day or two after and revive them in a 300-degree oven for a few minutes.
Scones can be frozen. Thaw them in a 300 degree oven for 5-10 minutes.
- Serving Size: scones
- Calories: 223
- Sugar: 6.9 g
- Fat: 10.5 g
- Carbohydrates: 28.9 g
- Fiber: 1.1 g
- Protein: 3.9 g
- Cholesterol: 39.7 mg
Keywords: blueberry lemon scones, blueberry scones