Fresh Lemon-Blueberry Scones
Ingredients
The scone mixture
-
2 ⅓
cups
all-purpose flour
-
1 ½
teaspoons
baking powder
-
½
teaspoon
baking soda
-
¼
cup
sugar
-
1 ¼
teaspoons
salt
-
zest of 1
lemon
-
½
cup
cold unsalted or salted butter
-
1 to 1 ¼
cups
fresh blueberries
-
¾
cup
buttermilk
For finishing
-
1 ½
tablespoons
melted butter
-
to taste
sugar for sprinkling
Instructions
- Preheat the oven to 425ºF and line a baking sheet with parchment paper.
- Whisk together the flour, baking powder, baking soda, sugar, salt, and lemon zest.
- Grate the butter and mix it into the dry ingredients by squeezing it gently.
- Add the buttermilk and blueberries, mixing gently until combined.
- Turn the dough out onto a floured surface and shape it into a 7-inch round.
- Brush the top with melted butter and sprinkle with sugar.
- Cut the dough into 6 or 8 triangles and transfer to the baking sheet.
- Bake for 20 to 25 minutes until lightly browned, then cool briefly before serving.
Nutrition Facts (estimated)
Servings
6 to 8
Calories
250
Total fat
12g
Total carbohydrates
34g
Total protein
4g
Sodium
400mg
Cholesterol
30mg
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