Blueberry and Lemon Scones

These Blueberry and Lemon Scones are soft, tender, and packed with fresh blueberries and bright lemon flavor. Made with simple ingredients and ready in under 30 minutes, they are perfect for an easy breakfast or a sweet afternoon treat.

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 9

Total Time 19

Servings Scones

Calories 148kcal

Equipment

Mixing Bowl
baking sheet
parchment paper
Whisk

Ingredients

Scones:

1 ½ cups Bisquick
3 tablespoons sugar
1 ½ teaspoons fresh lemon zest
½ cup fresh blueberries
1 egg
3 tablespoons milk
½ teaspoon vanilla
2 tablespoons lemon curd for swirls

Glaze:

1 tablespoon honey or maple syrup
1 teaspoon fresh lemon juice
Pinch salt optional

Instructions

In a large bowl, mix together the Bisquick, sugar, egg, milk, and vanilla until just combined.
Add the lemon zest and blueberries, gently folding them into the batter. Do not overmix.
Lightly swirl in the lemon curd using a spatula or knife, folding just enough to create streaks. Do not fully incorporate.
Line a baking sheet with parchment paper.
Drop the dough into 8 large mounds onto the prepared baking sheet. Slightly flatten each with wet fingers if needed.
Bake for about 10 minutes, or until the edges are lightly golden and the tops are just set.
While the scones bake, whisk together the honey (or maple syrup), lemon juice, and optional salt to make the glaze.
Let the scones cool slightly, then drizzle with the glaze while still warm.

Nutrition