Ina Garten Blueberry Lemon Scones

This Ina Garten Blueberry Lemon Scones recipe is bright and tender, which includes fresh blueberries and zesty lemon. It’s a classic, foolproof recipe, ready in about 25 minutes.

Ina Garten Blueberry Lemon Scones Ingredients

• 2 cups all‑purpose flour
• ½ cup granulated sugar
• 2 tsp baking powder
• ½ tsp fine salt
• Zest of 1 lemon
• 140g cold unsalted butter, cubed
• ¾ cup heavy cream
• ¼ cup plain yogurt
• 1 large egg
• 1 tsp vanilla extract
• 1 cup fresh blueberries

How To Make Ina Garten Blueberry Lemon Scones

1. Preheat and prep: Preheat oven to 375°F and line a baking sheet with parchment paper.
2. Mix dry ingredients: In a large bowl, whisk together flour, sugar, baking powder, salt, and lemon zest.
3. Cut in butter: Add the cold, cubed butter and use a pastry cutter or fingers to blend until the mixture is crumbly.
4. Mix wet ingredients: In another bowl, whisk the cream, yogurt, egg, and vanilla until smooth.
5. Combine and fold: Stir the wet mixture into the dry ingredients, then gently fold in the blueberries.
6. Shape and cut: Form dough into a 1-inch thick rectangle and cut into 10 triangle-shaped scones.
7. Bake the scones: Place on the baking sheet, brush tops with cream, and bake for 20 minutes until golden.
8. Cool and serve: Let the scones cool slightly before serving.

Recipe Tips

• Can I use frozen blueberries? Yes, just add them frozen and toss lightly in flour to prevent bleeding.
• How to keep scones tender: Use cold butter and don’t overwork the dough.
• Can I substitute yogurt? Sour cream works as a good substitute for yogurt.
• How to add a glaze: Mix powdered sugar with lemon juice and drizzle over cooled scones.
• What if I don’t have a pastry cutter? Use two forks or your fingers to cut in the butter.

What To Serve With Blueberry Lemon Scones

These scones are perfect with light, sweet accompaniments like:

• Hot coffee or tea
• Lemon curd
• Whipped butter
• Honey or jam
• A fresh fruit salad

How To Store Blueberry Lemon Scones

Refrigerate: Store in an airtight container in the fridge for up to 3 days. Reheat in the oven or toaster oven.

Freeze: Freeze baked or unbaked scones in a sealed container for up to 2 months. Bake frozen unbaked scones a few extra minutes.

Blueberry Lemon Scones Nutrition Facts

• Calories: 270 kcal
• Carbohydrates: 33g
• Protein: 4g
• Fat: 13g
• Saturated Fat: 8g
• Fiber: 1g
• Sugar: 13g
• Sodium: 180mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I make these scones ahead of time?
Yes, shape and freeze them raw, then bake straight from the freezer when needed.

Why is my dough too sticky?
Add a little extra flour until it becomes workable, but still soft.

How do I get flaky scones?
Use very cold butter and don’t overmix the dough.

Can I use lemon juice instead of zest?
Zest gives more intense flavor, but you can add 1–2 tsp of lemon juice if needed.

Try More Recipes:

• Ina Garten Fudge Recipe
• Ina Garten Loaded Potato Soup
• Ina Garten Cottage Pie