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Recipes > Lemon Blueberry Scones

Lemon Blueberry Scones

Recipes > Lemon Blueberry Scones

Lemon Blueberry Scones

Recipe by RedmanShop

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RedManShop
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These tender, moist scones, studded with juicy blueberries, are wonderful hot, split in half and slathered with butter.

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Prep

10 mins

Bake

15 - 20 mins

Total

30 mins

Yield

10 scones

Ingredients

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  • Unbleached All-Purpose Flour or Pastry Flour — 2 cups (240g) or 2 cups (212g)
  • Table Salt — 1/2 teaspoon
  • Granulated Sugar — 1/4 cup (50g)
  • Baking Powder — 1 tablespoon (12g)
  • Butter, Cold, Cut into Pieces — 6 tablespoons (85g)
  • Large Eggs, Beaten — 2
  • Yogurt, Plain or Flavored (Vanilla is Good) — 1/3 cup (74g)
  • Pure Vanilla Extract — 1/2 teaspoon
  • Lemon Zest or Lemon Oil — 1 tablespoon lemon zest or 1/4 teaspoon lemon oil
  • Blueberries, Rinsed — 1 cup (170g)
  • Topping — as needed
  • Butter, Melted — 2 tablespoons (28g)
  • Granulated Sugar — 2 tablespoons (25g)

Featured Products

PLAIN FLOUR UNBLEACHED 1KG (#1242)

PLAIN FLOUR UNBLEACHED 1KG (#1242)

$2.65

COARSE SALT 100G (#66401)

COARSE SALT 100G (#66401)

$3.35

COARSE GRAIN SUGAR 1KG (#110292)

COARSE GRAIN SUGAR 1KG (#110292)

$2.10

BAKING POWDER 500G (#62606)

BAKING POWDER 500G (#62606)

$3.35

Instructions

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  1. Preheat the oven to 375°F. Weigh your flour, or measure it by gently spooning it into a cup, then sweeping off any excess.
  2. Whisk the dry ingredients together in a bowl. Use your fingers to work the cold butter into the dry ingredients.
  3. Stir the eggs, yogurt, vanilla extract, and lemon zest or oil together. Add to the dry ingredients and stir just until combined. Stir in the blueberries. This dough is the consistency of a wet drop-cookie dough.
  4. Liberally flour your counter and your hands. Take the dough out of the bowl and place it on the counter. Pat it into a 1″ thick rectangle. Cut into 10 triangular scones. Place on a well-greased or parchment-lined baking sheet.
  5. Brush the scones with melted butter, and sprinkle with sugar. Bake for 20 minutes, or until lightly browned and a toothpick or cake tester inserted into a scone comes out dry. Cool completely on a rack.
  6. Scones are best enjoyed fresh from the oven, or within several hours of baking. If you do have leftovers store them, well wrapped, at room temperature for a day or so; freeze for longer storage.

Similar Recipe

Earl Gray Scone

Tips

  1. Want to make scones well ahead of time? Simple. After the unbaked scones’ 30 minutes in the freezer (or whenever they’re frozen solid), place them in a zip-top plastic bag. Return to the freezer, and store for up to a month. Bake as directed (without thawing), adding a couple of extra minutes in the oven if needed.

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Shop This Recipe

PLAIN FLOUR UNBLEACHED 1KG (#1242)

2.65

IQF BLUEBERRY (WILD) 8527 1KG (#50460)

28.20

FROZEN GRANULATED ZEST LEMON 8357 (#51633)

17.40

BAKING POWDER 500G (#62606)

3.35

COARSE SALT 100G (#66401)

3.35

VANILLA EXTRACT 2 FOLD 33ML (#67819)

8.00

REDMAN Butter Salted 250g (#68327)

5.40

COARSE GRAIN SUGAR 1KG (#110292)

2.10

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