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:

Bake until golden brown. At this point, your kitchen will smell intoxicating.

Give in. You know you want some.

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.

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