Ingredients
Scale
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, cold and cubed
- Zest of 1 large lemon
- 1/4 cup fresh lemon juice
- 3/4 cup fresh blueberries
- 1/2 cup milk
- 1 large egg
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Cut in the cold butter until the mixture resembles coarse crumbs.
- In a separate bowl, whisk together the milk, egg, lemon juice, and zest.
- Gradually pour the wet ingredients into the dry mixture and fold gently until combined.
- Carefully fold in the blueberries.
- Drop spoonfuls of dough onto a lined baking sheet with space between each scone.
- Bake for 15-20 minutes until golden brown.
Notes
- Substitute blueberries with raspberries or chopped strawberries for a fruity twist.
- Drizzle with icing after baking for added sweetness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone (70g)
- Calories: 220
- Sugar: 9g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg