Lemon Blueberry Scones. What can I say…lemons and blueberries go with Summer, like peanut butter goes with jam!
When I noticed these great scones that I pinned on Pinterest from the blog Bebookbound, I knew I just had to make them.
I will say, the dough was a little wet for a scone dough. My Mom’s recipe uses sour cream, and I think that makes a world of difference in the ending consistency. And after all, you do have to cut them into triangles or rounds, and put them on your parchment. I have adjusted the recipe posted here by increasing the flour 1/4 cup, to see if it stiffens up the dough a bit. I also cut the circle of dough into triangles instead of circles, but left them on the parchment without separating as I usually do. The edges didn’t get crunchy and browned as they do when separated, but cooked nonetheless.
The streusel topping on top added an extra crunch and flavor. I wasn’t sure about the oat/brown sugar topping with the lemon blueberry, but not to worry, it blended beautifully. And the added lemon drizzle on top of that made them delicious! I added some King Arthur European Lemon Zest from my store to the tops after drizzling.
These were super delicious to make for a weekend morning, when you can just relax on a chair on the porch, sip coffee, and enjoy the beautiful day!
- 2-1/2 c. flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp baking soda
- 4 Tbsp sugar
- 1/2 c. (1 stick) cold butter
- 3/4 c. buttermilk
- 1 egg
- 3/4 c. blueberries
- grated zest from lemon
- Streusel Topping:
- 1/4 c. oats
- 1/4 c. brown sugar
- 1 Tbsp butter, melted
- 1 Tbsp flour
- Lemon Glaze:
- 1/2 c. freshly squeezed lemon juice
- 2 c. confectioner’s sugar
- 1Tbsp butter, melted
- Preheat oven to 400 F.
- Place the flour, baking powder, salt, baking soda and sugar together into the bowl of a food processor. Cut the cold butter into cubes and put into bowl of food processor with the lemon zest. Pulse the mixture until the butter is the size of peas.
- Pour the mixture into a large bowl, add the blueberries and toss with the flour. Mix together the buttermilk and egg and add to the dry ingredients. Fold mixture together gently, being careful not to break the berries.
- Press dough into a large circle on a flour surface. Cut out dough with a biscuit cutter, or into triangles. Sprinkle streusel on top of them and place on a cookie sheet covered in parchment paper. Bake scones for 18 -20 min.
- Mix together the glaze, adding as much powdered sugar as it takes to make the consistency you want. Let scones cool a bit before drizzling with the lemon glaze. Serve while warm and fresh. Scones may be re-warmed in a 350 F. oven for 5 min.
Don’t forget to follow your lemons theme all the way to your table with this great Lemon Basil Paperware! We offer three sizes of napkins, two sizes of paper plates, paper placemats and even aprons.