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Royal Wedding Brunch: Blueberry Lemon Scones

Royal Wedding Brunch: Blueberry Lemon Scones

Blueberry Lemon Scones

Blueberry and Lemon Scones Ingredients

  • 2 cups flour

  • 1/4 cup sugar + 1 tablespoon for dusting

  • 1 tablespoon baking powder

  • 1/4 teaspoon salt

  • 6 tbsp of unsalted butter
  • 3/4 cups plain (not greek) yogurt

  • 1 cup fresh blueberries (or frozen)

  • 1 egg white, beaten

  • 1 Lemon 

Blueberry and Lemon Scones Directions

  1. Put clean blueberries in the freezer for 30-60 minutes.

  2. Preheat oven to 400 degrees.

  3. Combine flour, sugar, baking powder, and salt. Cut butter into dry ingredients until mixture has the texture of coarse meal.

  4. Stir in yogurt, lemon juice, and lemon zest until combined.

  5. Fold in frozen blueberries.

  6. Pat into a circle about 1-inch thick on a lightly floured surface.

  7. Cut into 8 wedges.

  8. Place 1-2 inches apart on a lightly greased sheet pan.

  9. Brush the tops with egg white and sprinkle with remaining tablespoon of sugar.

  10. Bake 15-17 minutes until golden brown.

Recipe adapted from hellolittlehome.com

Pair with your favourite glass of Champagne or Mimosa cocktail.