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Fresh Lemon-Blueberry Scones

Enjoy sweet and tender scones without all the work of rolling and cutting, thanks to a shapely baking pan.

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( 16 Ratings)

16 Ratings

5 Stars 31%

4 Stars 31%

3 Stars 25%

2 Stars 12%

1 Stars

Member Reviews ( 5 )

586e7545-c5e0-4515-81ff-78b49a8c8853

Prep Time 15 min
Total Time 40 min
Servings 8

Ingredients

2 1/4: cups Gold Medal® all-purpose flour

1/4: cup sugar

1: tablespoon grated lemon peel

2: teaspoons baking powder

1/4: teaspoon salt

1/3: cup firm butter or margarine

1: package (3 oz) cream cheese, softened

1: egg

1/3: cup milk

3/4: cup fresh blueberries

: Lemon juice

: Sugar

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Directions

1 Heat oven to 400ºF. In large bowl, mix flour, 1/4 cup sugar, the lemon peel, baking powder and salt. Cut in butter, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs.
2 In small bowl, mix cream cheese and egg until smooth. Gradually stir in milk and blueberries. Stir cream cheese mixture into flour mixture until dough leaves side of bowl and forms a ball.
3 Place about 1/3 cup dough in each wedge of ungreased divided scone pan. Brush with lemon juice. Sprinkle with sugar.
4 Bake 20 to 22 minutes or until golden brown. Immediately remove from pan to cooling rack. Serve warm.

EXPERT TIPS

Expert Tips

You can freeze scones for up to two months. Just be sure to wrap them tightly in aluminum foil or freezer bags.

Drizzle scones with melted white chocolate for a coffee-shop finish.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 275
Calories from Fat: 115 ),

% Daily Value

Total Fat: 13 g; 13 %
(Saturated Fat 7 g, 7 % ),
Cholesterol: 60 mg; 60 %;
Sodium: 290 mg; 290 %;
Total Carbohydrate: 35 g; 35 %
(Dietary Fiber 1 g 1 % ),
Protein: 6 g; 6 %

% Daily Value*:

Vitamin A: 10%;
Vitamin C: 0%;
Calcium: 10%;
Iron: 10%;

Exchanges:

2 Starch; 3 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 5 Reviews View All

Posted 6/17/2013 5:09:44 AM REPORT ABUSE LizinSR said:

Rating:

Did anyone try making these without the special pan? Would you form it into a round & cut into wedges before baking? Or drop by spoonfuls?

This reply was: Helpful Inspiring

Posted 9/28/2011 12:24:03 AM REPORT ABUSE lilsuthern said:

Rating:

As you can see it is pictured with a divine drizzled frosting / icing. But this recipe only calls for sprinkle of sugar on top before baking, and lacked the sweetness I desired. Easy fix! most stores carry a drizzle type icing in the baking goods ( I believe it is even Betty crocker brand) I simply heated it just a bit for easier use and drizzled it on the scones then used the very fine side of my grate and added just a tad of lemon zest... and YUM. If you like a sweeter scone just dress this up because the scone itself turns out perfect!

This reply was: Helpful Inspiring

Posted 6/23/2011 1:56:33 PM REPORT ABUSE bbv1216 said:

Rating:

I love to try new scone recipes. Some turn out too dry for my liking but not this one. I will definitely be making this again. The combination of blueberries and lemon is a real winner.

This reply was: Helpful Inspiring