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Dessert for 8

Lemon Blueberry Scones

Buttermilk scones hold fresh blueberries and lemon flavor, then finish with a simple lemon powdered sugar glaze.

$0.49per serving $
35 minstart to table
8servings

AmericanVegetarianBudgetDessertsSummer

Ingredients

  • 2 cups unbleached all-purpose flour
  • 1 cup fresh blueberries
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1 tbsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 4 tbsp cold unsalted butter
  • 1/2 cup buttermilk
  • 1 tsp pure vanilla extract
  • 1 lemon
  • 2 tbsp powdered sugar
  • 1 tbsp lemon juice
  • 1/2 tsp grated lemon zest (optional)
  • 1 tbsp turbinado sugar (optional)

Steps

  1. Heat the oven to 400 F and line a baking sheet with cooking oil or parchment if available.
  2. Rub the cold butter into the flour, sugar, baking powder, baking soda, and salt until coarse crumbs form.
  3. Whisk the egg, buttermilk, vanilla, and lemon zest together, then stir them into the flour mixture.
  4. Fold in the blueberries, shape the dough into an 8-inch round, and cut it into 8 wedges.
  5. Place the wedges on the baking sheet, sprinkle with turbinado sugar if using, and bake for 16 to 20 minutes.
  6. Stir the powdered sugar with the lemon juice, then drizzle the glaze over the warm scones.

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