Blueberry Lemon Scones

55 min · Easy · Serves 8

310 kcal per serving · 5g protein

Light, fluffy, and bursting with zesty lemon flavor and fresh blueberries. One-bowl recipe for the perfect tender, flaky morning treat.

Ingredients

• 304 g All-purpose flour
• 160 g Fresh blueberries
• 128 g Cold salted butter
• 240 ml Buttermilk
• Lemon zest × 1
• 3 g Baking powder
• 80 g Brown sugar
• 2 g Baking soda
• 2 g Salt

Method

1. Release Citrus Oils

   

   Rub sugar and lemon zest together in a large bowl to release the aromatic oils.

2. Dry Mix

   

   Whisk in flour, baking powder, baking soda, and salt.

3. Butter Crumbs

   

   Grate cold butter into the bowl and rub in with your hands until the mixture resembles coarse crumbs.

4. Dough

   

   Fold in blueberries, then add buttermilk and mix lightly until a rough dough forms.

5. Shape & Chill

   

   On a floured surface, pat the dough into a round about 2 cm thick, then cut into 8 triangles. Brush with buttermilk, sprinkle with brown sugar, and chill in the fridge for 15-20 minutes while the oven preheats to 200°C.

6. Bake

   

   Bake at 200°C for 20-25 minutes until golden brown on top.