CookPal AI
Lemon Blueberry Scones

Lemon Blueberry Scones

Cost $5, save $10

Source: Recommended by CookPal

  • 60 Min
  • 8 Servings
  • $5

INGREDIENTS

  • Dry Ingredients

    • 2 cups all-purpose flour
    • ⅓ cup white sugar
    • 2 teaspoons baking powder
    • 🍋 1 large lemon, zested
    • ¼ teaspoon salt
    • ¼ teaspoon baking soda

  • Cold Ingredients

    • ½ cup cold butter, cubed
    • 1 cup fresh blueberries

  • Wet Ingredients

    • 🥛 ½ cup heavy cream
    • 🥚 1 large egg
    • 🍋 1 tablespoon fresh lemon juice
    • 🥛 2 tablespoons heavy cream (for brushing)

  • Glaze

    • ¼ cup powdered sugar
    • 🍋 1 ½ teaspoons fresh lemon juice

STEPS

1

Preheat the oven to 400°F (200°C). Line 2 baking sheets with parchment paper and set aside.

2

Combine flour, sugar, baking powder, lemon zest, salt, and baking soda in a food processor and pulse until mixed. Add butter and pulse until mixture resembles coarse crumbs. Transfer to a large bowl and fold in blueberries.

3

Whisk ½ cup heavy cream, egg, and lemon juice in a small bowl. Stir into the flour mixture just until combined.

4

Turn dough onto a floured surface and gently knead, gathering into a 9-inch round disc. Cut into 8 triangles and transfer to the prepared baking sheets. Brush the tops with 2 tablespoons heavy cream.

5

Bake in the preheated oven for 20–23 minutes, until golden brown. Let cool completely, about 30 minutes.

6

Mix powdered sugar and lemon juice to make the glaze. Drizzle over the cooled scones.

NUTRIENTS

Per 1 serving

🔥

345

Calories

  • 5
    Protein
  • 39
    Carbs
  • 19
    Fats

💡 Ensure the butter is very cold for flaky scones.Do not overmix the dough to prevent tough scones.Use fresh blueberries for the best flavor, but frozen can be used if necessary.For a brighter flavor, add a little extra lemon zest to the glaze.