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Fresh Lemon-Blueberry Scones

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Fresh Lemon-Blueberry Scones
  • Prep 15 min
  • Total 40 min
  • Servings 8
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Enjoy sweet and tender scones without all the work of rolling and cutting, thanks to a shapely baking pan.
Updated Mar 25, 2013

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
Make With
Make With
Gold Medal Flour

Steps

  • 1
    Heat oven to 400°F. 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    You can freeze scones for up to two months. Just be sure to wrap them tightly in aluminum foil or freezer bags.
  • tip 2
    Drizzle scones with melted white chocolate for a coffee-shop finish.

Nutrition

275 Calories, 13 g Total Fat, 6 g Protein, 35 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
275
Calories from Fat
115
Total Fat
13 g
Saturated Fat
7 g
Cholesterol
60 mg
Sodium
290 mg
Potassium
80 mg
Total Carbohydrate
35 g
Dietary Fiber
1 g
Protein
6 g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
0%
0%
Calcium
10%
10%
Iron
10%
10%
Exchanges:
2 Starch; 3 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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