Lemon Blueberry Scones

Ingredients

• 3 cups All-Purpose Flour (sifted or whisked with other dry ingredients)
• 0.33 cup Granulated Sugar (white granulated)
• 2 tablespoons Baking Powder (double‑acting)
• 0.5 teaspoon Table Salt (fine sea or table salt)
• 1 stick Unsalted Butter (cold, cut into 1/2‑inch dice (8 tbsp))
• zest of 2 small lemons Lemon Zest (zest only, no juice)
• 1 cup Fresh Blueberries (washed and drained)
• 2 pieces Large Eggs (room temperature)
• 1 cup Whole Milk (any fat content)

Instructions

1. Combine Dry Ingredients

   In a large mixing bowl whisk together 3 cups all‑purpose flour, 1/3 cup white sugar, 2 tbsp baking powder, and 1/2 tsp salt until evenly distributed.

   Time: PT5M

2. Cut and Blend Butter

   Add the cold, diced butter to the dry mixture. Using a pastry blender, cut the butter into the flour until the pieces are about pea‑size.

   Time: PT5M

3. Add Lemon Zest

   Zest two small lemons directly into the bowl, distributing the aromatic oils throughout the dough.

   Time: PT2M

4. Incorporate Blueberries

   Gently toss 1 cup fresh blueberries with the dry mixture to coat them lightly and prevent sinking.

   Time: PT2M

5. Prepare Wet Mixture

   In a separate bowl whisk together 2 large eggs and 1 cup whole milk until pale yellow and frothy.

   Time: PT2M

6. Reserve Egg Wash

   Set aside 2–3 tablespoons of the egg‑milk mixture for brushing the scones before baking.

   Time: PT1M

7. Combine Wet and Dry

   Make a well in the center of the dry ingredients and pour in the remaining wet mixture. Using a spatula, gently fold until just combined; a few dry spots are fine.

   Time: PT3M

8. Shape Dough

   Lightly flour a clean work surface, turn the dough onto it, and pat it into an 8‑inch circle. Flour your hands as needed to prevent sticking.

   Time: PT3M

9. Cut and Egg‑Wash

   Using a 3‑inch round cutter, press straight down to cut six scones. Brush each scone with the reserved egg wash using a silicone brush.

   Time: PT5M

10. Bake Scones

    Place the scones on a parchment‑lined baking sheet and bake in a pre‑heated 425°F oven for 15–16 minutes, until golden brown on top and bottom.

    Time: PT16M

    Temperature: 425°F

11. Cool Slightly

    Transfer the baked scones to a cooling rack or back onto the sheet and let them rest for 5–10 minutes before serving.

    Time: PT8M

Nutrition Facts

Calories

470

Protein

5.5g

Carbohydrates

29g

Fat

18g

Fiber

2.5g