LEMON BLUEBERRY SCONES #desserts #breakfast

LEMON BLUEBERRY SCONES #desserts #breakfast

This Lemon Blueberry Scones formula is a magnificent expansion to any morning meal or early lunch! New blueberries and heaps of lemon pizzazz add an overpowering freshness to these simple to make scones. Present with lemon curd and cream for an evening tea experience everybody will love!

You may have had a scone previously and thought it dry and dull. I'm grieved. That scone deceived you. Scones are great when made appropriately. They are ideal for breakfast, early lunch, of evening tea in case you're feeling extravagant.

You can shape them anyway you like – cut them into circles utilizing a roll shaper, transform them into drop scones by just scooping a portion of the scone mixture out and dropping onto a heating sheet, or, my favored technique, molding the batter into a plate and utilizing a seat scrubber to cut into wedges.


LEMON BLUEBERRY SCONES #desserts #breakfast


  • 2 cups all purpose flour
  • 1/4 cup granulated sugar
  • 2 tsp baking powder
  • 1/2 tsp table salt
  • 6 tbsp unsalted butter very cold, cut into small cubes
  • 1 cup blueberries
  • 3 tbsp lemon zest
  • 3/4 cup heavy cream very cold
  • 1 egg large
  • 2 tsp vanilla extract
  • 1 tbsp heavy cream very cold
  • 2 tbsp sanding sugar optional


  1. Preheat oven to 400F. Line a baking sheet with parchment paper and set aside.
  2. In a large bowl, whisk together flour sugar, baking powder and salt.
  3. Using a pastry cutter, cut the butter into the flour mixture until only a handful of small, pea-sized pieces of butter remain.
  4. Add blueberries and lemon zest and stir to combine, just until blueberries are coated with flour mixture.
  5. In a separate bowl, whisk together the cream, egg, and vanilla extract.
  6. Pour cream mixture into flour mixture and stir with a fork until just combined.
  7. Turn dough out onto a lightly floured surface and pat into a disc about 6 inches across. 
  8. Use a large knife or bench scraper to cut into 6 wedges. Transfer to prepared baking sheet. 
  9. Brush the tops of the scones with heavy cream. Sprinkle with sanding sugar if desired.
  10. Bake for 16 to 19 minutes or until golden brown and cooked through, rotating baking sheet halfway through.
  11. Serve warm or room temperature. Store leftovers in an airtight container. Best enjoyed the day they are baked.

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