Lemon Scones
- Preparing Time: 20 minutes
- Total Time: 45 minutes
- Served Person: 16
- 1/2 teaspoon salt
- 1 egg beaten
- 2 teaspoons baking powder
- 1/4 cup sour cream
- 1/2 teaspoon lemon extract
- 1 3/4 cups all purpose flour
- 1/3 cup sugar
- 1 lemon grated and juiced
- 5 tablespoons unsalted butter chilled and cubed
- 1/3 cup white chocolate chips
- 1/3 cup dried blueberries softened in hot water and drained
- 2 packets true lemon (crystallized lemon)
- sprinkling raw sugar
- Carbohydrate 19.8625290371682 g
- Cholesterol 11.9221875011848 mg
- Fat 5.7923360162239 g
- Fiber 0.788503045297785 g
- Protein 1.88570413770836 g
- Saturated Fat 3.52009302151774 g
- Serving Size 1 1 Serving (49g)
- Sodium 813.106001396738 mg
- Sugar 19.0740259918704 g
- Trans Fat 0.492646257994498 g
- Calories 132 calories
I've been on a bit of a scone kick lately. They're just so easy to make and they're always a hit with my family. Plus, they're the perfect way to use up any leftover fruit or berries that you have on hand.
These lemon scones are especially delicious. They're light and fluffy, with a bright lemon flavor. I love to serve them with a cup of tea or coffee for a quick and easy breakfast or snack. My kids love to eat them with jam or honey.
These blueberry scones are another favorite. They're moist and tender, with a burst of blueberry flavor in every bite. I like to make them with fresh blueberries, but you can also use frozen blueberries. These scones are perfect for a summer breakfast or brunch.
No matter what your favorite flavor is, I encourage you to give these scones a try. You won't be disappointed! They're easy to make and they're absolutely delicious.
Step-by-step
- Preheat oven to 400 degrees. Spray a baking sheet with nonstick cooking spray.
- In a large bowl, whisk together the flour, sugar, baking powder, lemon zest and salt. With a pastry blender or a large fork, cut in the butter until the mixture resembles coarse crumbs.
- Blend sour cream and lemon juice into crumb mixture.
- Divide dough in half.
- Stir white chocolate chips into one half and blueberries into the other half.
- Turn out dough on a floured surface. Pat or roll into an 8" circle about 1/2" thick. Place on baking sheet. With a knife or spatula cut dough into 1/8ths.
- Whisk egg and paint on top of dough with pastry brush. Sprinkle tops with True Lemon and raw sugar.
- Allow dough rounds to rest at least 10 minutes.
- Bake for 12 minutes or until golden brown. Move to wire racks to cool.
