Description
A blueberry lemon scone recipe made with spelt flour and topped with homemade lemon sugar. Enjoy warm from the oven with butter, and it'll change your life!
Ingredients
Units
Scale
- 2 cups spelt flour (or white whole wheat)
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/2 cup unsalted butter, frozen
- 1/2 cup whole milk Greek yogurt
- 1/4 cup pure maple syrup
- 1 large egg
- Zest from 1 lemon + juice from half (1-2 tablespoons; see notes)
- 2 teaspoons vanilla extract
- 1/2 - 3/4 cup fresh blueberries
For the lemon sugar:
- 1/4 cup turbinado sugar
- zest from 1 lemon
- Heavy cream, for brushing
Instructions
- Make the flour mixture. Whisk together flour, salt, and baking powder. Grate the frozen butter directly into the bowl (or grate separately and transfer), then cut it into the flour using a pastry cutter, forks, or your fingers until crumbly.
- Mix the wet ingredients. In a separate bowl, whisk together yogurt, egg, vanilla, maple syrup, lemon juice, and zest. Pour into the flour mixture and gently stir until just cohesive.
- Shape and chill. Turn the dough onto a floured surface, add blueberries to the mix, and gently work it into a ball. It might be crumbly at first, but keep going until it just comes together. The dough will be sticky, so feel free to add 1-2 tablespoons of flour if needed. Flatten into an 8-inch disc, cut into 8 wedges, and freeze on a parchment-lined plate or sheet pan for 15 minutes. Sometimes I press a few extra blueberries into the top of each scone as well!
- Make the lemon sugar. Meanwhile, preheat the oven to 375°F and line a sheet pan with parchment or a silicone baking mat. Combine turbinado sugar and lemon zest in a small bowl, rubbing them together between clean fingers for a couple minutes. Your hands will smell amazing... you're welcome!
- Top the scones. Remove the scones from the freezer, brush with heavy cream, and sprinkle with lemon sugar.
- Bake. Arrange the scones on the prepared sheet pan and bake for 20-22 minutes, until lightly golden around the edges. Cool for a few minutes, then serve warm with butter and jam.
Notes
- Lemons. You'll need 2 lemons total for this recipe. For the scones, I like to zest a full lemon first, then cut it in half and squeeze juice out for the scone batter. Way easier to zest a full lemon than a half! The other lemon will be for zest for the lemon sugar.
- Storage & freezing. These scones are best when eaten fresh and warm with butter! They can be stored at room temp in an airtight container for a day, then transfer to the fridge. I love reheating them slightly in the oven or microwave before enjoying on day 2 or 3. Freeze in an airtight container for up to 3 months.
- Prep Time: 35 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size:
- Calories: 313
- Sugar: 14.2 g
- Sodium: 166.9 mg
- Fat: 14.9 g
- Carbohydrates: 38.5 g
- Fiber: 4.3 g
- Protein: 7.7 g
- Cholesterol: 60.3 mg
