These Blueberry Lemon Scones are crispy on the outside, tender on the inside and bursting with fresh lemon and blueberry flavor. Topped with a tangy lemon glaze and you won't even care about the calories!
Preheat your oven to 400°F and line a cookie sheet or sheet tray with parchment paper.
In a medium sized bowl or the bowl of a mixer, add the 2 cups bread flour, 1 3/4 cup all purpose flour, 1/3 cup sugar, 2 tbsp baking powder, and 1 tsp kosher salt and whisk to combine.
Cut in the cold butter using a pastry cutter or use your fingers and break up the butter into small pieces. Mix until it is evenly distributed and the mixture resembles a cornmeal like texture.
Add in the egg and the egg yolk, milk, and lemon zest and mix lightly until it is just combined. Do not over-mix. Gently add in the blueberries, taking care not to crush them. You can also just stick them into the dough if you are having trouble mixing it.
Lightly flour your surface and knead the dough gently 5 or 6 times, rotating it after each knead. Then form the dough into a disc, about 8-10 inches in diameter. Cut the disc as you would a pie of pizza. You should have 8 triangular scones. Place each scone 1 inch apart from one another on the baking sheet and refrigerate for 20 mins.
For the glaze
In a small bowl, mix the confectioners sugar with the lemon juice and zest, and set aside. Bake the scones for 15-20 mins until the outside is golden brown. Cool, and drizzle with glaze.
Take care not to crush the blueberries when adding them into the dough! You can substitute all purpose flour for the bread flour
Blueberry Lemon Scones
Amount Per Serving (1 scone)
Calories 497Calories from Fat 180
% Daily Value*
Saturated Fat 12g75%
Trans Fat 1g
Vitamin A 643IU13%
Vitamin C 9mg11%
* Percent Daily Values are based on a 2000 calorie diet.