Breakfast Bread and Baking BritishVegetarianLemon ZestBlueberries

Fresh Lemon Blueberry Scones

Name: Fresh Lemon Blueberry Scones
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6 servings
Cuisine: British
Ingredients: 2.33 cups (300 g) all-purpose flour; 1.5 teaspoons (5 g) baking powder; 0.5 teaspoon (3 g) baking soda; 0.25 cup (50 g) sugar; 1.25 teaspoons (6 g) salt; zest of 1 lemon; 0.5 cup (113 g) cold, unsalted or salted butter (I use salted); 1 to 1.25 cups (150 g to 195 g) fresh blueberries (I use 1.25 cups); 0.75 cup (190 g) buttermilk, plus more as needed; FOR FINISHING: 1.5 tablespoons melted butter; FOR FINISHING: sugar for sprinkling: turbinado is especially pretty but granulated is fine, too

Prep: 15 min

Cook: 20 min

5.0 (3 ratings)

Contains:DairyGluten

High FODMAPTriggers: Milk, yogurt or soft cheese, Wheat flour

Fructans · Lactose

Estimated from the ingredient list only. Portion sizes aren't considered, so check the Monash University FODMAP app or your dietitian before relying on this.

This lemon-blueberry scone recipe yields a flaky, buttery, sugar-crusted, and berry-loaded scone. Buttermilk makes the crumb, especially tender, and a hint of fresh lemon zest so…

Directions

1
Preheat the oven to 400ºF. Line a rimmed baking sheet with parchment paper.
2
Whisk together the flour, baking powder, baking soda, sugar, salt, and lemon zest. Grate the stick of butter using a box grater, then scatter the shreds over the dry ingredients.
3
Toss the butter with the dry ingredients and, using your hands, squeeze it gently to disperse it throughout the flour.
4
Add the buttermilk and the blueberries, and mix gently with a spatula until you don’t see any dry patches in the dough — be patient here. The dough will still be shaggy and will not be a cohesive mass but when pinched, it should hold together. If the mixture seems dry, add a tablespoon more buttermilk (or more as needed). At this point, I now do what I do when I make pie dough: turn the crumbly dough out into the center of a large tea towel, grab the sides and twist the mass into a beggar’s purse, squeezing gently to help it form a disk. Open the tea towel and gently pat the dough as needed to help it come together.
5
Dust your work surface with flour and turn the dough out onto it. Pat the dough into a 7-inch round circle. Brush the top with melted butter. Sprinkle with sugar. Use a bench scraper to cut the scones into 6 or 8 triangles (I prefer the larger size of the 6 scones, but they are on the large side, so do 8 if you prefer smaller scones.) Transfer the scones to the prepared sheet pan.
6
Bake until the tops of the scones are lightly browned, 20 to 25 minutes. Remove from the oven, let cool briefly, then serve with butter on the side.

Diets

Fits as written

Vegetarian
Pescatarian
Egg-free
Nut-free
Halal-friendly

Works with easy swaps

Vegan (3)

(113 g) cold, unsalted or salted butter (I use salted) → plant-based butter
(190 g) buttermilk, plus more as needed → plant milk with 1 tbsp lemon juice per cup
melted butter → plant-based butter

Gluten-free (1)

(300 g) all-purpose flour → gluten-free all-purpose flour blend

Dairy-free (3)

(113 g) cold, unsalted or salted butter (I use salted) → plant-based butter
(190 g) buttermilk, plus more as needed → plant milk with 1 tbsp lemon juice per cup
melted butter → plant-based butter

Low FODMAP (2)

(300 g) all-purpose flour → gluten-free all-purpose flour blend
(190 g) buttermilk, plus more as needed → lactose-free milk with 1 tbsp lemon juice per cup

Some other ingredients are only low FODMAP in small portions.

How we decide

Vegetarian:: No meat, poultry, fish, shellfish or gelatin (including stock made from them).
Vegan:: Vegetarian, plus no dairy, eggs or honey.
Pescatarian:: No meat, poultry or gelatin; fish and shellfish are fine.
Gluten-free:: No wheat flour, pasta, bread, soy sauce, barley, rye, couscous, beer or oats (unless certified gluten-free).
Dairy-free:: No milk, butter, cream, yogurt, cheese or other dairy.
Egg-free:: No eggs, egg noodles or mayonnaise.
Nut-free:: No peanuts or tree nuts (almonds, walnuts, cashews, pistachios and so on).
Low FODMAP:: Rated from the ingredient list; see the Low FODMAP badge on each recipe.
Halal-friendly:: No pork products, alcohol or gelatin. This can't confirm halal sourcing.
Paleo:: No grains, legumes, dairy, refined sugar or seed oils.
Mediterranean:: No red or processed meat and no butter, lard, margarine or cream as cooking fats.
Low-carb:: About 20 g net carbs (carbs minus fiber) or less per serving, from the nutrition estimate.
Keto:: About 10 g net carbs or less per serving, with at least 55% of calories from fat.
Atkins:: About 10 g net carbs or less and 5 g sugar or less per serving.
High-protein:: 25 g protein or more per serving.
Low-sodium:: About 600 mg sodium or less per serving.

Based on the ingredient list and nutrition estimate only. Hidden ingredients in packaged foods, and cooking methods, aren't visible to us. Check labels, and for medical diets or allergies ask your doctor or dietitian.