Lemon Blueberry Scones
 
Prep time
Cook time
Total time
 
Bright, luscious, fruity, this scone recipe is one of my favorites. Instead of mixing the blueberries into the batter I just press the blueberries into the top of each cut scone, bake, then glaze the scones with a lemon glaze while hot from the oven.
Recipe type: Dessert | Scones
Ingredients
Dough:
  • 2 cups all-purpose flour
  • ¼ cup granulated sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 6 tablespoons unsalted butter, chilled, cut into small pieces
  • ½ cup milk (preferably whole milk)
  • 2 tablespoons lemon zest
  • ¼ cup freshly squeezed lemon juice (3-4 lemons, depending on size)
  • About 1 cup blueberries (I like to use frozen blueberries)
  • Turbinado or coarse sugar
Lemon Glaze:
  • 1 cup confectioners’ (powdered) sugar
  • About 2 tablespoons freshly squeezed lemon juice
Instructions
Preheat oven to 400 degrees F. Prepare one large baking sheet; lightly grease with shortening, or line with parchment paper, or line with a non-stick baking mat.
Dough:
  1. In a large mixing bowl, combine flour, sugar, baking powder, and salt; whisk together to mix.
  2. With a pastry blender or two knives, cut butter into the flour mixture until the mixture resembles coarse crumbs.
  3. In a small bowl, stir the lemon zest, lemon juice, and milk together. Add the liquid mixture to the flour mixture; stir just until mixed.
  4. On a lightly floured pastry mat or pastry board, shape and pat the dough into a 7-inch circle or rectangle, about ¾ inches thick. With a sharp floured kitchen knife cut about 1-inch wide strips, then cut the strips into about 1-1/2-inch triangles and place them 1 inch apart on the baking sheet. Tip: Do not pat the edges of the scone down; instead leave the cuts as sharp as possible to allow the scones to rise in layers.
  5. Press 2 to 3 blueberries into the top of each scone. Sprinkle about ¼ teaspoon turbinado sugar on top of each scone.
  6. Bake: Bake 15-18 minutes or until the scones are very lightly browned. Remove from oven and leave scones on baking sheet to glaze.
Lemon Glaze:
  1. In a small bowl, combine confectioners’ sugar and lemon juice; stir to mix. Immediately drizzle glaze over the still hot scones.
Recipe Notes
Pan: one 12 x17 x1 inch Jelly Roll pan Pan Prep: Parchment Lined Oven Temp: 400° Storage: Cover and Cool Place or Room Temperature
Recipe by at https://thebakingpan.com/recipes/muffins-and-scones/lemon-blueberry-scones/