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Lemon Blueberry Scones

To all of you who have ever shelled out nearly four bucks for a scone at Starbucks or any other shop, take heed. It doesn’t take long to make your own and they’ll taste infinitely better. The kicker is it will cost less than four bucks to make eight scrumptious blueberry scones. I followed a recipe from Baking Bites who suggests using frozen blueberries because it’s easier to work the dough. That may be true, but I had fresh ones on hand so I used those instead. If you handle the dough gently, the blueberries won’t break up into the dough, but even if a few do, so what? The scones will still taste great. I also eliminated Baking Bites’ lemon glaze, which does sound wonderful, but I had some of that large grain sugar that I wanted to use instead. You can’t go wrong either way. I made these a few weeks ago and froze them ahead of a recent weekend visit from my niece and her family (but I confess I did devour a scone steaming hot from the oven – you know, quality control and all that stuff) and they reheated in the oven perfectly. Who needs Starbucks? After you mix the dough, shape it into two large rounds and cut in four parts, almost down to the pan but not totally. Sprinkle with sugar: August 2010 208 Bake until golden brown. At this point, your kitchen will smell intoxicating. August 2010 209 Give in. You know you want some. August 2010 215 From Baking Bites Lemon Blueberry Scones Printable Recipe Here 2 cups all purpose flour
1/4 cup sugar
2 tsp baking powder
1/4 tsp salt
6 tbsp butter, chilled
1/2 cup milk
1/4 cup fresh lemon juice
1 tbsp lemon zest
1 cup frozen blueberries Preheat oven to 400F. Line a baking sheet with parchment paper.
In a large bowl, whisk together flour, sugar, baking powder and salt. Cut butter into 6-8 chunks and add to flour mixture, tossing to coat. Using your fingertips, rub the butter into the flour until mixture is sandy and butter is well distributed, with no pieces larger than a big pea.
Add in milk, lemon juice and lemon zest and stir until dough comes together. If dough is too wet, add an additional tablespoon of flour to the dough.
Either keeping the dough in your mixing bowl, or turning it out onto a lightly floured surface, knead dough for about 1 minute. Flatten dough and add blueberries. Knead gently for 30-60 seconds to distribute them. Divide dough into two balls and press each into a disc about 3/4-inch thick. Use a knife to divide each disc into quarters and place scones on prepared baking sheet.
Bake for 17-22 minutes, until scones are golden brown. Lemon Glaze (optional)
1 tbsp lemon juice
1/2 cup confectioners’ sugar Whisk glaze ingredients together until smooth, then drizzle over still-warm scones before serving.

This Post Has 26 Comments
  1. I'm giving in. I am so susceptible. I'll take your homemade verus a bakery scone anyday. And after I make it with blueberries… I'll make it with blackberries… and then raspberries…thinking of all that quality control.

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  3. Yum…blueberry scones are a favorite here! I like that ddition of the lemon juice. This is very similar to the recipe I usually use, I will have to try this one really soon!

  4. I agree. Making scones is so easy and there are so many possibilities. Don't you love that large granular sugar? I love the crunch it gives. Good call on using that instead of a glaze. These are weekend treats with coffee, while reading the morning paper. Lovely!

  5. I'm seduced and totally give in to these. I do have some blueberries in the freezer and will try this awesome recipe – and I can say I have never spent $4 on a scone at Starbucks 🙂

  6. It is so hard to find a good scone! It's like cardboard and bricks. But YOURS look fabulously scrumptious with all that blueberry! And I love the crunchy sugar on top.

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