Blueberry Scones

Sweet and buttery, these lemon-kissed scones are filled with fresh blueberries and topped with sparkling sugar. Like the top of a bakery-style muffin, they’re both crisp and soft. And so good with coffee or tea. Not just for breakfast, these tasty scones are perfect for snack time, tea time, or any time you want a delicious treat. A bakery fresh goodie made right in your kitchen!
This recipe makes twelve 3” round scones. Preheat your oven to 400ºF and gather your ingredients for these yummy mini treats.

Blueberry Scones

Ingredients
  • 3 cups all-purpose flour
  • 1 cup sugar
  • 1½ teaspoon salt
  • 1 Tbsp baking powder
  • 2 sticks butter, softened
  • 1½ cups fresh blueberries
  • 1 lemon, juice and zest
  • ½ cup half and half
  • 1 egg
  • 1 egg, well beaten (for wash)
  • ¼ cup turbinado or sparkling sugar

Instructions

Heat oven to 400ºF. Place flour, sugar, salt and baking powder in a large bowl. With a pastry cutter or fork, work butter into the flour mixture until fine crumbs form. Gently stir in blueberries. In a second medium bowl, whisk together lemon juice and zest, half and half, and one egg. With a wooden spoon, slowly add wet mixture to dry, stirring very carefully to keep berries intact. Turn dough onto a parchment-lined cutting board. Form into a 12”x 9” rectangle, about ¾” thick.With the Sweet Creations 3” Round Nest Cutter, press 12 rounds from the dough. Transfer to a large parchment-lined baking sheet. Discard remaining dough. Fill the Sweet Creations Pastry Brush with beaten egg. Glaze the tops of each scone with egg wash, sprinkle with turbinado sugar.Bake for 20-23 minutes or until golden brown around the edges. Allow to cool slightly before serving.