• Kalynn Dresser

Lemon Blueberry Scones Recipe

This Lemon Blueberry Scones Recipe by Mom on Timeout was the very first scone recipe I ever made. It is a very easy, delicious go-to, and I've re-made them many times. The recipe makes 8 scones, you can do this in less than 30 minutes. Adjust the recipe for more or less scones using this easy copy and paste recipe cutter tool. These breakfast scones are flavorful and perfect right out of the oven and still tasty a couple days later. I've made the recipe as is, without the blueberries (when they went bad before I could use them), and with added protein powder. All were yummy! Scroll to the bottom for an easy copy/paste of ingredients and steps for printing.


Here is the scone recipe with my tips in pink:


1. In a large bowl, whisk together 2 cups flour (I use All-Purpose Gluten Free), 1/4 cup sugar (I did 1.5 tbsp of Monk Fruit), 2 tsp baking powder, and 1/2 tsp salt. To make these 'protein scones,' you can add your protein powder here. I used 2 scoops of this vanilla protein powder.


2. Using a pastry cutter, cut 6 tbsp unsalted cold butter into the flour mixture until only a handful of small, pea-sized pieces of butter remain. I have used my fingers to make the small pieces of butter before getting a pastry cutter; that worked just fine. You can also put your butter in the freezer before baking and using the largest cut size of a grater, to grate it into the dry mix.


3. Preheat oven to 400F. Line a baking sheet with parchment paper and set aside.


4. Add 1 cup blueberries and 3 tbsp lemon zest and stir to combine, just until blueberries are coated with flour mixture.


5. In a separate bowl, whisk together 3/4 cup heavy cream, 1 large egg, and 2 tsp vanilla extract.



6. Pour cream mixture into the flour mixture and stir with a fork until just combined.


7. Turn dough out onto a lightly floured surface and pat into a disc about 6 inches across. 

8. Use a large knife or bowl scraper/chopper to cut into 6 wedges. Transfer to the prepared baking sheet. At this point, you can stop and freeze your scones! When you're ready to make them, thaw for 20 minutes and bake for 16-19 minutes at 400!


9. Take 1 tbsp of heavy cream and brush the tops of the scones. Sprinkle with 2 tbsp sanding sugar if desired. I drizzled honey over them one time I made the recipe, and it was good. I've also drizzled honey over them right after I pulled them out of the oven. I mainly make them with no sugar/honey on the top.


10. Bake for 16 to 19 minutes or until golden brown and cooked through, rotating baking sheet halfway through.


11. Serve warm or room temperature. Store leftovers in an airtight container. Best enjoyed the day they are baked. I have had them up to 3 days after I made them and they were good room-temp, but I recommend re-heating.



Ingredients


  • 2 cups all purpose flour (I use gluten free)

  • 1/4 cup granulated sugar (I use monk fruit)

  • 2 tsp baking powder

  • 1/2 tsp table salt

  • 6 tbsp unsalted butter very cold (I use Kerry Gold unsalted)

  • 1 cup blueberries

  • 3 tbsp lemon zest (you can buy this or zest yourself from a lemon)

  • 3/4 cup heavy cream

  • 1 egg large

  • 2 tsp vanilla extract

  • 1 tbsp heavy cream

  • 2 tbsp sanding sugar optional (I have drizzled honey instead before)


Recipe - Copy/Paste for Printing


  1. In a large bowl, whisk together 2 cups flour, 1/4 cup sugar, 2 tsp baking powder, and 1/2 tsp salt. To make these 'protein scones,' you can add your protein powder here.

  2. Using a pastry cutter, cut 6 tbsp unsalted cold butter into the flour mixture until only a handful of small, pea-sized pieces of butter remain.

  3. Preheat oven to 400F. Line a baking sheet with parchment paper and set aside.

  4. Add 1 cup blueberries and 3 tbsp lemon zest and stir to combine, just until blueberries are coated with flour mixture.

  5. In a separate bowl, whisk together 3/4 cup heavy cream, 1 large egg, and 2 tsp vanilla extract.

  6. Pour cream mixture into the flour mixture and stir with a fork until just combined.

  7. Turn dough out onto a lightly floured surface and pat into a disc about 6 inches across.

  8. Use a large knife or bowl scraper/chopper to cut into 6 wedges. Transfer to the prepared baking sheet.

  9. Take 1 tbsp of heavy cream and brush the tops of the scones. Sprinkle with 2 tbsp sanding sugar if desired. Drizzle with honey vs sugar if desired.

  10. Bake for 16 to 19 minutes or until golden brown and cooked through, rotating baking sheet halfway through.

© 2018 by  KayDae

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