Blueberry Lemon Scones

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These easy homemade blueberry lemon scones are buttery, flaky, & filled with fresh blueberries. Serve with pot of tea, lemon curd and jam.

Prep Time30

Cook Time22

Total Time1

Course: Bread, Breakfast

Cuisine: American

Keyword: Blueberry Lemon Scones

Servings:

Calories: 328kcal

In a large bowl, whisk the flour, sugar, lemon zest, baking powder, and salt. Using the large holes of a box grater, shred the frozen butter. Add the butter to the flour mixture and use a pastry blender to combine until the mixture comes together in pea-sized crumbs. Place the bowl in the freezer for 5 minutes before continuing.
In a small bowl, whisk 1/2 cup of cream, the egg and vanilla. Remove the flour mixture from the freezer. Drizzle the cream mixture over the flour mixture and add the blueberries. Gently mix with a spatula or wooden spoon until everything appears moistened and ingredients are just combined.
Pour crumble mixture onto a lightly floured surface and with lightly floured hands, work the dough into a ball. The dough should be sticky and shaggy. If it's too sticky, sprinkle a little more flour on top. Press the dough into an 8 inch disc, about 1 inch thick. Use a sharp knife or a bench scraper to cut the disc into 8 wedges.
Arrange the scones 2-3 inches apart on a prepared baking sheet. Using a pastry brush, brush the milk over the scones. Cover lightly and refrigerate for 15 minutes.
Preheat oven to 400 F. Bake for 22 to 25 minutes or until lightly brown don top and golden around the edges. Let rest on a cooling rack for 5 minutes before serving.