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 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

  • 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

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.

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.