Brunch

Blueberry Lemon Scones is for Breakfast, Snack.

Blueberry Lemon Scones takes 10 minutes to prepare.

Blueberry Lemon Scones takes 15 minutes to cook.

Blueberry Lemon Scones makes 8 servings.

The ingredients for Blueberry Lemon Scones are:

2 cup Flour - Gold medal all purpose flour
.33 cup Granulated Sugar
3 tsp Baking Powder
0.5 tsp Morton Iodized Salt
1 extra large Egg, fresh, whole, raw
.5 cup, fluid (yields 2 cups whip Heavy Whipping Cream
1 cup Blueberries, fresh
6 tbsp Butter, salted

Here is how you make Blueberry Lemon Scones:

Combine Flour, Sugar, Baking Powder, and Salt in a large bowl. Cut butter into chunks and cut into the flour mixture with knives or a pastry cutter until the butter pieces are no more than pea sized. Stir in blueberries and the zest from two lemons. Make a well in the middle and pour in cream and the lightly beaten egg. Stir unit the flour is mostly incorporated, knead against the side of the bowl to pick up the remaining flour. Turn out onto the counter and pat into a circle about 3/4 high. Cut into 8 pieces. Brush with cream and sprinkle with a pinch of sugar each. Bake for 12-15 min at 425.Serving Size: 8Number of Servings: 8Recipe submitted by SparkPeople user DOG_MOM.

The nutritional information for Blueberry Lemon Scones is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 280.8

• Total Fat: 14.8 g
• Cholesterol: 70.6 mg
• Sodium: 408.7 mg
• Total Carbs: 33.8 g
• Dietary Fiber: 1.5 g
• Protein: 4.4 g