Blueberry Lemon Scones
Light and fluffy blueberry lemon scones are the perfect pair for a cup of tea. Pretend you're in Buckingham Palace enjoying these with your afternoon tea.
Ingredients
- 2½ cups flour
- ½ tsp salt
- 1 tbsp baking powder
- ½ tsp baking soda
- ⅓ cup granulated sugar
- zest of one lemon
- ½ cup unsalted butter cold and cut in small cubes
- 1 egg beaten
- 4 oz cream cheese
- 3 tbsp heavy cream or whole milk
- 1 cup blueberries
Egg Wash
- 1 beaten egg
- 1.5 tsp milk or water
- sugar in the raw for sprinkling on top
Instructions
- Line a baking sheet with parchment paper and preheat oven to 400°F.
- In a large bowl combine flour, salt, baking powder, baking soda, sugar and lemon zest.
- Place the butter into the flour mixture and combine quickly until the mixture looks like breadcrumbs.
- In a small bowl combine egg, cream cheese, and milk. Add to flour mixture, and combine with fork or your hands until a dough forms.
- Add the blueberries to the dough and mix them in gently. Some berries will burst.
- Pour the dough onto a lightly floured and clean surface and shape into an 8 inch circle. Cut the dough into 8 triangles and place them onto the sheet pan you prepared.
- Mix together egg and milk for egg wash and brush lightly across the tops of the scones. Sprinkle with sugar in the raw.
- Bake for 16-20 minutes, until tops are golden brown.
- When done, let for 10 minutes and serve.