1. Home >
  2. Recipes >
  3. Berry-Lemon Scones

Berry-Lemon Scones

  • Cook Time: 18 minutes
  • Servings: 12
  • Course: Breakfast

Reynolds Kitchens® Tips

Reynolds Kitchens tip

Making Meal Magic is simple. Reynolds products help you to make your meals easier and faster. Learn how to cook your best with Reynolds Kitchens.


  • 3-1/4 cups all-purpose flour
  • 2/3 cup sugar
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon
  • salt to taste
  • 6 tablespoons cold unsalted butter, cut into small cubes
  • 1 tablespoon lemon juice plus enough milk to equal 1 cup
  • 1 cup fresh blueberries
  • 1 teaspoon grated lemon peel
  • 1 egg, lightly beaten
  • 1 egg white
  • 2 tablespoons granulated sugar


Step 1

Heat oven to 400 degrees F.

Step 2

Spread a large sheet of Reynolds® Parchment Paper on countertop.

Step 3

Combine flour, sugar, baking powder, baking soda and salt in large bowl. Add butter; mix with pastry blender or fork until mixture resembles coarse crumbs.

Step 4

Gently stir lemon-juice-milk mixture into dough, along with blueberries, lemon peel and egg, just until combined.

Step 5

With floured hands, pat half of the dough into a 7-inch circle on one end of the parchment paper.

Step 6

Repeat, with remaining dough, spacing 2 inches apart.

Step 7

Brush with egg white; sprinkle with sugar.

Step 8

Cut halfway down but not through each circle, 6 wedges for each round.

Step 9

Slide paper with dough onto baking sheet.

Step 10

Bake at 400 degrees F for about 18 minutes or until golden brown.

Step 11

Remove to wire rack to cool slightly.

Step 12

Pull apart at cut lines. Serve warm or at room temperature.

Back to top


Back to top