Description
These Lemon Blueberry Drop Scones are a delightful breakfast treat, fluffy and bursting with flavor.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1 large egg
- 1/2 cup milk
- 1 tablespoon lemon juice
- 1 tablespoon lemon zest
- 1 cup blueberries, fresh or frozen
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, baking powder, sugar, and salt.
- Cut in the cold butter until the mixture resembles coarse crumbs.
- In another bowl, combine the egg, milk, lemon juice, and lemon zest.
- Add the wet ingredients to the dry ingredients and mix until just combined. Fold in the blueberries.
- Drop spoonfuls of the dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 15-20 minutes or until lightly golden.
- Allow to cool slightly before serving.
Notes
- For a sweeter scone, add more sugar to the batter.
- Consider glazing with a lemon icing for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 180
- Sugar: 5g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg