Lemon Blueberry Scones
It is time, once again, for me to give in to my cravings… I’ve been craving something cakey, something flakey, something sweet but not too sweet… I’ve been craving a scone!
After doing my recipe research, I decided to use the basic bones of this recipe but I changed it to be lemon blueberry flavor and to have icing on top instead of sprinkled sugar (I like sprinkled sugar on scones a lot but I had a whole lemon full of juice that couldn’t be wasted).
Scones are great because they are super easy (pretty much like the basic biscuits) and they can be made into just about any flavor that you’d like. Add dried fruit and nuts, fresh fruit, spices, WHATEVER! Plus, they’re made of pantry staples which means you probably have all of the ingredients on hand to make them RIGHT NOW!
Lemon Blueberry Scones
Lemon Blueberry Scones
Ingredients
- 2 cups all-purpose flour ($0.17)
- 2 Tbsp granulated sugar ($0.02)
- 2 tsp baking powder ($0.04)
- 1/2 tsp salt ($0.05)
- 5 Tbsp butter ($0.44)
- 3 Tbsp milk ($0.08)
- 2 large eggs ($0.24)
- 1 medium lemon ($0.50)
- 1 cup powdered sugar ($0.18)
- 1/2 cup blueberries, frozen or fresh ($0.44)
Instructions
- Preheat the oven to 450 degrees. In a large bowl combine the flour, salt, sugar, baking powder and the zest from the lemon (use a zester or the smallest grate on a cheese grater). Mix them well to make sure there are no clumps and everything is combined evenly.
- In a smaller bowl, combine the milk and eggs. Whisk well.
- Cut the butter into chunks and put it into the bowl with the dry ingredients. Using your hands, “smoosh” the butter into the flour over and over until there are no more clumps and it is completely combined with the flour. It should look like coarse sand (see photos below). You can use special kitchen tools for this but I find that my hands are just as quick and effective.
- Stir the blueberries into the wet ingredients then pour all of that into the bowl of dry ingredients. Stir it all together until everything has combined (thorough mixing is not necessary). The dough will be very wet and sticky, don’t worry.
- Liberally flour your countertop to keep the wet dough from sticking. Dump the ball of wet dough onto the floured surface and pat it down into a circle about 8 inches wide and one inch thick. Using a sharp knife, cut the circle into eight pieces (see photos below).
- Place the “wedges” on a baking sheet covered in parchment paper or foil (for easy clean up). Bake in the 450 degree oven for 12-15 minutes.
- While the scones are baking, make the lemon icing. Place one cup of powdered sugar in a small bowl and juice the lemon into it, taking care not to let any seeds fall in. Start with half of the lemon then stir the icing. It will not look like enough moisture until you have it all stirred up (the sugar sort of melts into it). If it is still too thick/stiff, juice the other half of the lemon. You want the icing thick but still loose enough to drizzle over the scones.
- When the scones are golden brown on top, remove them from the oven and let cool. Be sure to let the scones cool before adding the icing or else it will melt and slide right off!.
Enjoy your scone with a hot cup of coffee or tea!
Step By Step Photos
Preheat the oven to 450 degrees. Combine the dry ingredients in a bowl (flour, sugar, salt, baking powder and lemon zest). Stir it up well.
In a separate bowl, combine the wet ingredients (milk, eggs). Whisk well.
Cut the butter into chunks and add to the flour mixture. Smoosh it into the flour until there are no more butter chunks remaining.
It should look kinda “sandy” like this when it’s all mixed in.
Add the blueberries to the wet ingredients. I used frozen which tend to give off more juice and therefore more color… which means my scones were kinda purple.
Pour the wet ingredients into the dry ingredients and stir it just until it is all mixed together. The dough will be very wet and sticky.
Dump the dough out onto a VERY WELL floured surface and pat it down into a circle (8 inch diameter, one inch thick).
Cut the circle into 8 wedges.
Place the wedges on your baking sheet (I like to use parchment paper) and bake for 12-15 minutes at 450 degrees.
They will be all golden brown and beautiful when they are finished. They poof up quite a bit during the baking process.
Either while the scones are baking or while they are cooling, prepare the icing. Juice the lemon into one cup of powdered sugar and stir to combine (start with just half of the lemon and see if you need more juice).
Make sure to place something under the scones when you ice them… I use the parchment that they baked on. Double duty!
I made these with mixed frozen berries (mulberries, blackberries, blueberries, raspberries) and they turned out perfect!
These turned out absolutely delicious! Made them for a lactose intolerant friend, so we used almond milk and they still turned out great! I’ve made them with both frozen blueberries and fresh halved raspberries on different occasions based on what we had on hand, and both versions were a hit.
Rachel, what did you use in place of the butter for your lactose intolerant friend?
Love, love, love these! We always have lemons and frozen berries on hand, so it’s a great recipe for me to whip up when we suddenly need afternoon tea or lunchbox snacks. Made them at least 6 times now- so easy, and they always turn out perfect
Love your recipe steps that are so clearly outlined. First time making scones and the picky husband approved! So good I packed one for work tomorrow :)