Lemon Blueberry Scones
Make simple and delicious blueberry lemon scones from scratch!!
Servings 12 servings
Calories 280kcal
Ingredients
Scone ingredients
- 2 cups all purpose flour scooped and leveled with spoon and knife
- 1/2 cup rolled oats
- 1/4 cup sugar
- 1 tbsp baking powder
- 1/4 tsp salt
- 1 stick salted butter very cold
- Zest from one lemon - about 1 tbsp
- 1 cup fresh blueberries
- 3/4 cup heavy cream
- 1 egg
- 2 tbsp lemon juice
Glaze Ingredients
- 1 cup powdered sugar
- 2 tbsp lemon juice
- 1 tbsp heavy cream
Instructions
- Preheat oven to 400F and line a baking sheet with parchment paper
- Mix flour, oats, sugar, baking powder, salt and lemon zest together in a large mixing bowl. Using a cheese grater, grate cold butter directly into the mixing bowl. Mix together with clean hands until just combined
- Mix the blueberries into the large mixing bowl. In a separate bowl, whisk together egg, heavy cream and lemon juice. Add wet ingredients to the dry bowl and combine with a silicone spatula.
- Turn dough out on a floured surface and shape into a circle that is about 1 inch thick and 12 inches in diameter. Cut into 6 even triangles.
- Place on the parchment lined baking sheet with some space between each scone. Bake at 400F for 16-18 minutes, until golden brown on top.
- Once fully cooled, whisk glaze ingredients together and drizzle a generous amount of the glaze over the scones
Notes
- You can use frozen blueberries in place of fresh
- Recipe makes 6 large scones - cut each in half before baking for 12 smaller scones and bake for 13-14 minutes instead
- For a more savory scone, skip the lemon glaze
Nutrition
Serving: 1g | Calories: 280kcal | Carbohydrates: 35g | Protein: 4g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 52mg | Sodium: 226mg | Potassium: 72mg | Fiber: 1g | Sugar: 16g | Vitamin A: 499IU | Vitamin C: 3mg | Calcium: 80mg | Iron: 1mg