Easy Lemon Blueberry Scones

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a subtle flavor and can be dairy-free.

fresh blueberries

🥗Healthier: frozen blueberries

💰Cheaper: dried blueberries

Frozen blueberries are often more affordable and available year-round.

granulated sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds natural sweetness and moisture.

Preheat the oven to 400°F (200°C).

In a large bowl, combine the flour, baking powder, sugar, and salt.

Add the chilled, grated butter to the dry ingredients and mix until crumbly.

Stir in the lemon zest and vanilla extract.

In a separate bowl, whisk together the egg and heavy cream, then add to the mixture.

Gently fold in the blueberries.

Turn the dough onto a floured surface and shape it into a circle about 1 inch thick.

Cut into wedges and place on a baking sheet lined with parchment paper.

Brush the tops with additional heavy cream and sprinkle with turbinado sugar.

Bake for 15-20 minutes or until golden brown.

While the scones are baking, prepare the lemon drizzle by mixing powdered sugar and lemon juice until smooth.

Drizzle the lemon glaze over the warm scones after they have cooled slightly.

Cooking Techniques

Spice Level:

Allergens