Lemon Blueberry Scones

Perfect for spring! Scones are a great go-to for Sunday morning breakfast. They adapt to any season just by changing up the fruit/flavorings, and they get everyone out of the kitchen fast so you can get on with your plans. (No Mom with an ulterior motive here, nope.)

In terms of work, they’re a little more labor-intensive than pancakes, mostly because you work the butter into the flour—but once that’s done and they’re in the oven, you get to relax for a few minutes, so… woo-hoo! As a bonus, the smell of something good baking is very effective for getting everyone moving.

These Lemon Blueberry Scones from A Joyfully Mad Kitchen are perfect for springtime. If you need a family-friendly jump-start recipe on a busy day, these will definitely do the trick. Enjoy!

Prep Time: 10 Minutes

Cook Time: 16 Minutes

Yield: 10 Servings

Difficulty: Easy

Ingredients

For the Lemon Blueberry Scones:

• 2 ½ cups all-purpose flour

• 4 tbsp sugar

• 1 tbsp baking powder

• ¼ tsp salt

• Zest from one medium lemon

• ½ cup cold unsalted butter, cut into cubes

• Juice from ½ lemon

• 2 eggs

• ¾ cup fresh blueberries

• ½ cup heavy cream

For the Lemon Glaze:

• ¼ cup powdered sugar

• 1 tbsp heavy cream

• Zest from ½ lemon

• Juice from ½ lemon

Directions

For the Blueberry Scones:

1. In a medium bowl, whisk together your dry ingredients.

2. Cube the cold butter. Use a pastry blender to cut butter into pea-sized pieces throughout the flour mixture.

3. Gently toss in ¾ cup fresh blueberries.

4. In a separate bowl or glass measuring cup, whisk together the liquid ingredients.

5. Create a well in the center of the dry mixture. Pour in the liquid ingredients and gently stir to combine.

   • If the dough is hard to bring together, use your hands to gently mix.

6. Form the dough into a disc about 1 inch thick.

7. Use a pastry blender, pizza cutter, or sharp knife to evenly cut out 10 scones.

8. Transfer scones to a baking sheet and brush the tops with milk.

9. Bake at 400°F for 16–18 minutes, or until tops are golden brown.

10. Once baked, let cool for 2 minutes, then transfer to a wire rack.

For the Lemon Glaze:

1. Whisk together all glaze ingredients. The consistency should resemble thin pancake batter.

2. Drizzle over cooled scones.