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Blueberry Lemon Scones

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“These scones very easy and delicious with a cup of coffee or tea! The scones look so yummy with the little pieces of zest and blueberries mixed in them.”
READY IN:
23mins
SERVES:
6
YIELD:
12 scones
UNITS:
US

Ingredients Nutrition

Directions

  1. Turn your oven on to 375 degrees.
  2. Combine the dry ingredients in a bowl.
  3. Slice in the cold butter and blend with a pastry blender till the mixture is like a coarse meal texture. (You may use two knives and "cut" the butter in by slicing in an "X" pattern if you don't have a pastry blender.).
  4. Pour the squeezed lemon juice in a measuring cup.
  5. Crack the egg in the measuring cup with the lemon juice.
  6. Pour in enough milk into the SAME measuring cup until you have about 1 cup of liquid total.
  7. Gently mix the wet and dry ingredients.
  8. Mix in the blueberries.
  9. Knead the dough on floured board 4 to 5 times and pat out to about 1" thick.
  10. Cut with cookie cutter or slice into triangles and place on greased cookie sheet.
  11. Bake for 12-15 minutes or until done.
  12. *You may sprinkle sliced almonds on before baking*.

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