Recipe
These Lemon Scones Are Nothing But Perfection
There’s nothing better than a freshly baked pastry for breakfast (or any time of day, really). But, if waking up earlier than usual to bake doesn’t sound very appealing, I’m right there with you. Fortunately, this lemon blueberry scone recipe is both time-efficient and easy, making it a great way to start the day. It comes from one of my favorite cookbooks, The Ultimate Cooking for One Cookbook, although I do modify the recipe for both ease and taste, which I will specify in the list of ingredients. This recipe yields four scones, but I would recommend that if you are making this for one person that you make half the recipe since it does not keep very well overnight. I have made this recipe a few times, and I keep coming back to it because it is delicious: the scones are perfectly airy, with a hint of sweetness that isn’t overpowering and a pop of tartness from the fresh blueberries. A breakfast food or dessert, these lemon blueberry scones will never disappoint.
Lemon Blueberry Scones
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 mins
- Servings: 4
Ingredients
- For Scones:
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 1/8 teaspoon baking soda
- 4 tablespoons 1/2 stick cold butter cut into small pieces
- 1/4 cup 1% milk I use whole milk because it’s what I have
- 1 large egg yolk
- 1 tablespoon lemon juice I use two because I like a little extra lemon flavor
- 1 tablespoon lemon zest I leave this out
- 1/2 cup fresh blueberries feel free to make it a heaping half cup
- For Glaze: I don’t make the glaze because I like them to be a little less sweet
- 1/2 cup powdered sugar sifted
- 1 tablespoon heavy cream
- 1 tablespoon lemon juice