Lemon Blueberry Scones
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!
Servings: 16 scones
Ingredients
- 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
- Coarse sugar optional
Instructions
- 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 or pastry blender 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 in a small bowl, and then add them to the dough, gently pressing it together.
- Drop the dough by 1/4 to 1/3-cup-full in mounds on the sheet pans spreading 3 inches apart. It is easy to do this with a cookie scoop.
- Brush the tops with milk and sprinkle with coarse sugar.
- Bake until golden brown, about 18-20 minutes.
- Cool the scones on a wire rack.
Video
Notes
You can make the dough up to 3 days in advance. Cover it and store it in the refrigerator.
Scones are best the day you bake them. You can store them in an airtight container at room temperature for 1-2 days. Warm them in a 300-degree oven for 5 minutes to get their texture back.
Scones can be frozen either unbaked or baked. For unbaked scones, scoop the dough onto a lined sheet and put them in the freezer. When they are frozen, they can be put in the same airtight container and frozen up to 1 month. Do not thaw unbaked scones before you bake them at 400 degrees F for 18-20 minutes.
Frozen baked scones can be kept in an airtight container up to 1 month. Thaw them in a 325-degree F oven for 12-14 minutes.
Optional Lemon Glaze: Whisk 1 tablespoon fresh lemon juice with 1/2 cup powdered sugar. It should be a pourable consistency, so you may need to add a little more juice or sugar. Wait for the scones to cool completely before you ice them. It's best to put the scones on a wire rack with a lined sheet pan underneath when you pour on the glaze because it makes for easy cleanup.
Nutrition
Calories: 195kcal | Carbohydrates: 24g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 34mg | Sodium: 126mg | Potassium: 57mg | Fiber: 1g | Sugar: 6g | Vitamin A: 305IU | Vitamin C: 1mg | Calcium: 67mg | Iron: 1mg