Lemon Blueberry Scones

🙋🏻Who doesn’t love a Scone? You guys certainly do because I’ve been getting so many DM’s when I posted this recipe in my stories!! The wait is OVER, 🍋Lemon Blueberry Scones recipe is finally here!!! You’ll be able to make them for next weekend’s brunch! I mean… freshly baked scones, slathered with Wild Blueberry Jam #brunchgoals. So, what’s a Scone? It’s basically a sweet biscuit. So many flavour combos you can go with; cherry, chocolate chip, pistachio, pumpkin, the list goes on and on. My friend Amanda from Maple & Thyme just made some Pineapple Coconut Scones with a Brown Sugar Glaze😍 on her blog and they are definitely on my to-do list! I must say these Lemon Blueberry Scones are one of my favourites, especially this time of the year. I mean, tis the season, right? I am also a huge fan of savoury scones, filled with cheese and bacon, turned into a breakfast sandwich, hellloooo! I love scones and that’s that! We are going to start off the same way as we did with the Blueberry Tart Dough I made a few days ago, by freezing the butter!! I prefer grating it on a box grater then freezing it but you could also chop it up in to little pieces. Then let’s prepare our dry ingredients: In a large bowl, add 2 ¼ cups AP flour, 1 TBSP Baking Powder, 6 TBSP White granulated sugar and a small pinch of salt. To this, I also want to add the zest of one lemon. When zesting a lemon, make sure to just zest the bright yellow skin, that’s where all the flavour is. Don’t get the white pith because it’s quite bitter and will add an unpleasant taste to your Scones.  In a separate bowl (or I like to use one of these glass measuring cups) add ¾ cups Buttermilk, the juice of 1/2 lemon, 1 egg, and 2 tsp pure vanilla extract. If some of you aren’t familiar with buttermilk, it’s great to add moisture to baked goods. It kind off smells like sour milk (don’t mistakenly put that in your morning coffee, yikes lol). You find it right next to the regular milk at the grocery store. If you can’t find buttermilk, you can make your own by adding lemon juice or vinegar to regular milk.  Finally, you will need blueberries, duh! 1 whole cup, preferable fresh but you can use frozen. If you do use frozen, don’t thaw them before, toss them if with the flour/butter mixture frozen. If you do thaw them, they will release their juices and you will end up with blue scones!!

Start off by preheating the oven to 400 degrees and lining a baking sheet with parchment paper. Add the frozen butter to the flour. With either a pastry blender, two forks or your hands, mix the butter and flour until the mixture looks like coarse meal. It will smell so good as your mixing because of the lemon zest!! Add the blueberries and give it a quick stir. Drizzle the buttermilk mixture over the dry ingredients. Carefully (you don’t want to mash up the berries too much), with wooden spoon or spatula, mix everything together until just combined. Then dump the scone mixture onto a lightly floured surface and begin to kneed. You want to turn the dough onto itself a few times until you can achieve a thick disk about 8 inches. Scone dough is really “fragile'”, you don’t want to over kneed it because you will end up with dense scones. Again, I like to use that silicone pad from pampered chef because the measurements are right on there.

Using a sharp knife, cut the dough into 6 large wedges. I like to make 6 large scones but you could make 8 smaller ones I suppose. Carefully transfer them to the parchment lined baking sheet. With either cream or egg wash (egg with a little water), brush the top of each scone and sprinkle with coarse sugar all over the top. Pop them in the oven and bake for 16-18 minutes (mine took 17 minutes). You want them to be golden brown with a crunchy crust on the outside and tender and pillowy on the inside!! Let them cool for about 15 minutes and serve!! They are best enjoyed the same day but if you have leftovers, reheat them in the oven for 5 minutes or so to make them crispy again!! I would also suggest serving these up with some of my Wild Blueberry Jam!!! So gooood🤤!

Don’t think this recipe will disappoint, enjoy!

XO, Nat

Lemon Blueberry Scones

★★★★★ 5 from 1 reviews

• Author: Natalie
• Prep Time: 25 minutes
• Cook Time: 16-18 minutes
• Total Time: 41-43 minutes
• Yield: 6 large scones
• Category: breakfast, dessert
• Method: baking
• Cuisine: french

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Description

These light and fluffy Lemon Blueberry Scones are the perfect addition to any brunch, coffee date or any day of the week!! They are  even better slathered with some Wild Blueberry Jam!!

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Ingredients

• 2 1/4 Cups all purpose flour
• 1 TBSP baking powder
• 6 TBSP white granulated sugar
• Zest of 1 lemon
• Pinch of salt
• 1 Cup wild blueberries
• 1 Stick butter, grated and frozen
• 3/4 Cup buttermilk
• Juice of 1/2 lemon
• 1 egg
• 2 Teaspoon pure vanilla extract

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Instructions

1. Preheat the oven to 400 degrees.
2. Line a large baking sheet with parchment paper, set aside.
3. Grate 1 stick butter on a box grated, add to a small dish and put in the freezer for about 15-20 minutes.
4. In a large bowl, add the all purpose flour, sugar, baking powder, salt and lemon zest. Set aside.
5. In a small bowl or glass measuring cup, add the buttermilk, lemon juice, vanilla and egg. Give everything a whisk and set aside.
6. Once the butter is frozen, add to the flour mixture and give everything a mix with either a pastry blender or two forks until the mixture resembles coarse meal.
7. Add the blueberries to the flour mixture and give it a quick mix so the blueberries are coated in the flour.
8. Drizzle the buttermilk mixture over the flour mixture and gently fold everything together until just combined. Be careful not to crush the berries too much.
9. Dump everything onto a lightly floured surface and fold the dough over itself a few times until you achieve an 8inch disk. Scone dough is very delicate, you don’t want to over kneed it, it won’t be as light and fluffy.
10. With a sharp knife, slice the sones into 6 wedges. Carefully transfer the scones to the baking sheet, brush the tops with either egg wash (egg and water) or cream, sprinkle with coarse sugar.
11. Bake for 16-18 minutes until golden brown.
12. Let them cool a few minutes on the pan then transfer to a cooling rack.
13. Serve when still warm with some wild blueberry jam.

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Notes

*Mine took 17 minutes to bake.
**Best served fresh the same day!! If you do have left overs, re-heat them in the oven a few minutes before serving so the crust becomes crunchy again. 

Keywords: blueberry, lemon, scones, lemon bluberry scones