Fresh Lemon-Blueberry Scones

Fresh Lemon-Blueberry Scones

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

Prep Time

15

Minutes

Total Time

40

Minutes

Makes

8

scones

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
  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.
Makes 8 scones
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Did You Know?
You can freeze scones for up to two months. Just be sure to wrap them tightly in aluminum foil or freezer bags.
Special Touch
Drizzle scones with melted white chocolate for a coffee-shop finish.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 275
    • (Calories from Fat 115 ),
  • Total Fat 13 g
    • (Saturated Fat 7 g,),
  • Cholesterol 60 mg;
  • Sodium 290 mg;
  • Total Carbohydrate 35 g
    • (Dietary Fiber 1 g,
  • Protein 6 g;
Percent Daily Value*:
    Exchanges:
    • 2 Starch;
    • 3 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.