Lemon and Wild Blueberry Scones

Dreaming of Starbucks Blueberry Scones? Make Your Own!

These lemon and wild blueberry scones are perfect for a lazy weekend morning, yet posh enough for afternoon tea with the ladies. You’ll want to savour every flakey, buttery crumb! Serve warm with butter and jam.

Servings

makes 8 scones

Lemon & Wild Blueberry Scones Recipe

You’ll Need

2 1/2 cups all-purpose flour
1/4 cup granulated sugar
1 tsp baking powder
1 tsp baking soda
1 tsp sea salt
zest of 2 lemons
1/2 cup + 2 tbsp cold unsalted butter, cut into small pieces
1 cup fresh or frozen wild blueberries
3/4 cup buttermilk
2 tbsp buttermilk, for brushing tops
¼ cup demerara sugar, for sprinkling

Prep and Cook

1

Preheat oven to 425 F.
Line a baking sheet with parchment paper and set aside.
In a medium bowl, combine flour, sugar, baking powder, baking soda, salt, and lemon zest.
Stir with a fork and set aside.
2

Add butter and, using fingertips or a pastry blender, blend into dry ingredients until mixture resembles a coarse cornmeal, with a few smaller and larger chunks.
3

Pour in buttermilk and mix with a fork until ingredients are just moistened.
Stir in blueberries.
Turn out onto a large piece of parchment paper and gather together with your hands to form a dough (at this point your dough should be very loose).
Using the parchment paper (this will keep your hands clean) gently fold dough over itself a few times (this will help create 'layers' in your dough to create the flakiness you want) until it comes together and forms a dough.
Flatten out slightly (dough should be about 3-inches thick) into a circular shape.
Cut into 6-8 wedges.
Transfer to a parchment-lined baking sheet.
Brush tops with buttermilk and sprinkle each with demerara sugar.
4

Bake for 10-15 minutes, or until bottoms are golden and scones are cooked through.