Best Fresh Lemon Blueberry Scones Recipes

FRESH BLUEBERRY LEMON SCONES

Fresh Blueberry Lemon Scones image

I love scones!! Any kind, any time:)

Provided by Turnips 2 Tangerines (Lynn H)

Time 30m

Number Of Ingredients 12

Ingredients

2 c all purpose flour
1/4 c sugar
2 tsp baking powder
1/8 tsp salt
6 Tbsp unsalted cold butter, cubed
1 c fresh blueberries, or frozen blueberries thawed completely
1 egg, slightly beaten
1/2 tsp lemon extract
1/2 c buttermilk
2 tsp lemon zest, grated
1 egg, beaten
turbinado sugar or regular sugar

Steps:

1. Preheat oven 425, place oven rack in middle of oven. Line cookie sheet with parchment paper.
2. In large bowl, combine flour, sugar, baking powder and salt. Cut in cold butter with a pastry cutter. Mixture should look like coarse crumbs.
3. In small bowl, combine 1 egg, slightly beaten, lemon extract, buttermilk and lemon zest.
4. Add to flour mixture and stir just until dough comes together. Do not over mix. Fold in blueberries.
5. Knead dough in bowl 4-6 times. Transfer to a lightly floured surface. Pat dough into a 7" circle
6. Cut into 8 wedges. Place wedges on prepared cookie sheet.
7. Brush tops of scones with beaten egg. Sprinkle with sugar.
8. Bake at 425 for 20 mins. or until golden brown

FRESH LEMON-BLUEBERRY SCONES

Fresh Lemon-Blueberry Scones image

Enjoy sweet and tender scones without all the work of rolling and cutting, thanks to a shapely baking pan.

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 40m

Yield 8

Number Of Ingredients 12

Ingredients

2 1/4 cups Gold Medal™ all-purpose flour
1/4 cup sugar
1 tablespoon grated lemon peel
2 teaspoons baking powder
1/4 teaspoon salt
1/3 cup firm butter or margarine
1 package (3 oz) cream cheese, softened
1 egg
1/3 cup milk
3/4 cup fresh blueberries
Lemon juice
Sugar

Steps:

Heat oven to 400°F. In large bowl, mix flour, 1/4 cup sugar, the lemon peel, baking powder and salt. Cut in butter, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs.
In small bowl, mix cream cheese and egg until smooth. Gradually stir in milk and blueberries. Stir cream cheese mixture into flour mixture until dough leaves side of bowl and forms a ball.
Place about 1/3 cup dough in each wedge of ungreased divided scone pan. Brush with lemon juice. Sprinkle with sugar.
Bake 20 to 22 minutes or until golden brown. Immediately remove from pan to cooling rack. Serve warm.

Nutrition Facts : Calories 275, Carbohydrate 35 g, Cholesterol 60 mg, Fat 3, Fiber 1 g, Protein 6 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 290 mg