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Lemon Blueberry Scones on Platter

Lemon Blueberry Scones

Course Breakfast
Cuisine American
Keyword pastry, scones
Prep Time 10 minutes
Cook Time 17 minutes
Total Time 27 minutes
Servings 6


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


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


From: Mom on Timeout
Frozen blueberries can be used in place of fresh. Simply thaw and pat dry. If you're in a hurry, throw them in frozen - works great!