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–+ servings

Lemon Blueberry Scones

Tender blueberry scones flavored with lemon zest and vanilla, finished with melted butter and a crunchy sugar topping. Best served warm.
Print Recipe
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 30 minutes
Servings 10 scones

Ingredients
  

Scones

  • 2 cups all-purpose flour 240g; or use 2 cups (212g) pastry flour
  • 1/2 teaspoon table salt
  • 1/4 cup granulated sugar 50g
  • 1 tablespoon baking powder 12g
  • 6 tablespoons butter 85g, cold and cut into pieces
  • 2 large eggs beaten
  • 1/3 cup yogurt 74g, plain or flavored
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon lemon zest or substitute 1/4 teaspoon lemon oil
  • 1 cup blueberries 170g; or 1 cup (184g) blueberry baking bits

Topping

  • 2 tablespoons butter 28g, melted
  • 2 tablespoons coarse sparkling sugar or granulated sugar 28g

Instructions
 

Scones

  • Heat the oven to 375°F. Line a baking sheet with parchment paper or grease it lightly.
  • Whisk together the flour, salt, sugar, and baking powder. Work the cold butter into the dry ingredients until the mixture is irregularly crumbly.
  • In a separate bowl, combine the beaten eggs, yogurt, vanilla, and lemon zest. Stir this mixture into the dry ingredients just until a soft, scoopable dough forms, then gently fold in the blueberries.
  • For wedges, turn the dough onto a generously floured surface, pat it into a rectangle about 1 inch thick, and cut into 10 triangles. For round scones, portion scant 1/4-cup scoops directly onto the baking sheet. Leave about 2 inches between scones.
  • Brush the tops with melted butter and sprinkle with sugar.
  • Bake for 18 to 22 minutes, until lightly browned and a toothpick inserted in the center comes out dry. Cool briefly on a rack and serve warm.

Notes

These scones are best the day they are baked. Keep leftovers well wrapped at room temperature for about a day, or freeze for longer storage.
Keyword blueberry, lemon, scones
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