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–+ servings

Lemon Blueberry Scones

Kara
Tender lemon scones bursting with blueberries and drizzled with lemon glaze.
4.74 from 34 votes
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Prep Time 20 minutes
Cook Time 17 minutes
Total Time 37 minutes
Course Bread- Muffins and Scones
Cuisine American
Servings 8 scones
Calories 249 kcal

Equipment

Ingredients
  

Scones

  • 1 ¾ cups flour
  • ⅓ cup sugar
  • 2 tsp baking powder
  • ½ tsp salt
  • ⅓ cup cold butter
  • ½ cup milk
  • 2 tsp lemon zest
  • 1 cup blueberries

Icing

  • ½ cup powdered sugar
  • 1 Tbsp lemon juice
  • pinch of lemon zest

Instructions
 

  • Combine flour, sugar, baking powder, and salt in a mixing bowl. Cut butter into dry ingredients till crumbly. Stir in milk and lemon zest till just moistened.
  • Gently fold in blueberries and press dough into a ball.
  • Pat into a circle about 1″ thick on lightly floured counter. Cut into 8 wedges. Place 1-2 inches apart on a lightly greased cookie sheet. Brush tops with milk.
  • Bake at 400° for about 17 minutes or till golden brown. Cool slightly and drizzle with glaze.
  • For glaze, whisk together all ingredients in a small bowl until smooth.

Nutrition

Serving: 1gCalories: 249kcalCarbohydrates: 41gProtein: 4gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 22mgSodium: 319mgPotassium: 72mgFiber: 1gSugar: 18gVitamin A: 271IUVitamin C: 3mgCalcium: 86mgIron: 1mg
Keyword lemon blueberry scones
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