My daughter asked for lemon blueberry scones for breakfast last night. Sure. I can do that!
Scones are really easy to make and the flavor combinations seem endless. Bakingbites.com has a fine-looking recipe which I have adapted here. Loaded with lemon flavor, these are fantastic and a breeze to put together. And Anna loved them!
Lemon Blueberry Scones
- 2 cups flour
- 1/4 cup sugar
- 2 tsp baking powder
- 1/4 tsp salt
- 6 tablespoons cold butter
- 1/2 cup milk
- 1/4 cup lemon juice
- 1 tablespoon lemon zest
- 1 cup blueberries (fresh, dried or frozen)
Preheat oven to 400 F. Blend dry ingredients. Cut in the butter and process to a wet sand consistency. Mix remaining ingredients. Toss flour mix and wet ingredients just until they begin to come together. Knead a couple turns, then turn out on lightly floured surface and divide into two disks. Divide each disk into six wedges. Bake 17-22 minutes until golden brown. Serve warm. Makes 12.
Recipe adapted from Baking Bites.
Using the Weight Watcher’s Recipe Builder, I calculated each scone having 4 PointsPlus if using fresh or frozen berries or 5 PointsPlus each if using dried blueberries.