Blueberry Scones Recipe

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Blueberry Scones Recipe

Breakfast is all grown up: this blueberry scones recipe is simply delicious. Don’t wait to enjoy these! They are at their best when warm from the oven.

A flavorful take on the buttery-tasting scones recipe I previously made, this one is studded with Indiana blueberries fresh from the farmers market.

Scones aren’t as much work as you think and the result? Showstopping! I do not know where this tasty recipe first appeared, unfortunately. But my hat is off to whomever first threw these ingredients together!

Blueberry Scones Recipe

Print Blueberry Scones Recipe

Rating: 51

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Yield: Scones

Serving Size: 1 Scone

It is unknown where this recipe first appeared.

For a touch of sweetness, you can throw together the old confectioner's sugar and lemon juice glaze but I don't think it is needed here.

Ingredients

• 2 Cups Flour
• 1/4 Cup Sugar
• 2 teaspoons Baking Powder
• 1/4 teaspoon Salt
• 6 Tablespoons Cold Butter
• 1/2 Cup Milk
• 1/4 Cup Lemon Juice
• 1 Tablespoon Lemon Zest
• 1 Cup Blueberries

Instructions

1. Preheat oven to 400*
2. Combine Flour, Sugar, Baking Powder, and Salt in large bowl.
3. Cut in Butter using pastry blender but be careful not to cut the butter to pieces. Leave a few pea-sized chunks in there.
4. Pour in Milk, Lemon Juice, and Lemon Zest. Stir.
5. Knead the dough a few times until dough comes together, then flatten, and pour Blueberries onto the top.
6. Carefully knead for another minute or so or until Blueberries are studded throughout dough.
7. Press into a circle and slice into wedges.
8. Bake for 15 -- 22 minutes or until light golden brown.
9. Serve warm.

Notes

Very good! I like these at room temperature but hubs prefers them warm.

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