Lemon-Blueberry Scones
Scones originated in Scotland and were originally made with oats and cooked on a griddle.
This is vegetarian recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.
Lemon-Blueberry Scones
Ingredients
Instructions
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Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
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In a large bowl, whisk together the flour, sugar, baking powder, and salt.
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Cut the cold butter into small cubes and add it to the flour mixture. Use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
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Gently fold in the blueberries, lemon zest, and lemon juice.
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In a separate bowl, whisk together the heavy cream, egg, and vanilla extract.
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Pour the wet ingredients into the dry ingredients and stir until just combined.
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Turn the dough out onto a lightly floured surface and knead it a few times to bring it together.
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Pat the dough into a circle about 1 inch thick. Use a sharp knife to cut the dough into 8 wedges.
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Transfer the scones to the prepared baking sheet and brush the tops with a little extra heavy cream.
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Bake for 18-20 minutes, or until the scones are golden brown.
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Allow the scones to cool on a wire rack for 10 minutes before serving.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 260kcal
- % Daily Value *
- Total Fat 11g17%
- Total Carbohydrate 36g12%
- Sugars 15g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
