I have gone blueberry picking twice already this summer. The first time I picked two pounds. The second time I picked three and a half pounds. It’s always fun to find new ways to use the bounty that summers have to offer.
I make a blueberry galette that I will post at some point. I make blueberry muffins as well but I have never made scones so I thought I would give it a try for a change. They were delicious! This easy scones recipe includes the perfect combination of blueberry and lemon which I particularly love. Give this lemon blueberry scone recipe a try. It’s a very easy scone recipe to bake and the results are mouth watering!
Lemon Blueberry Scones
- 2 cups flour
- 4 T sugar
- 1 T baking powder
- 3/4 t kosher salt
- 6T cold butter cut up
- 1 1/4 cups blueberries
- 1t grated lemon zest
- 2 eggs beaten
- 1/3 cup half and half plus more for the top of scones
- raw or granulated sugar for sprinkling scone tops.
- preheat oven to 400 degrees. Use a baking sheet covered with either parchment paper or silicone pad.
- Combine flour, sugar, baking powder, lemon zest and salt in a medium sized bowl.
- Cut the butter into the flour mixture with a pastry cutter or 2 knives.
- stir in the blueberries.
- Wisk eggs and cream together and add to flour and butter mixture. Mix with a spatula until combined and turn out onto a work surface and knead the mixture until is just holds together.
- Form into a square and use a knife or dough cutter to divide scones into triangles and set them a few inches apart on the baking sheet.
- Brush tops with half and half and sprinkle with sugar.
- Bake for about 20 minutes until they are lightly browned.
We hope you enjoy this lemon blueberry scones recipe.
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Thalia and Bob