Lemon Blueberry Scones
Oh, the misunderstood scone. Not quite a biscuit, not quite a cake, but oh, how we love our scones. The tender, slightly dry, crumbly texture is a perfect vehicle for butter, jam, lemon curd or clotted cream. And by all means, be sure to enjoy your scone with a hot beverage.
The ease of preparation of this recipe made me a scone fan. The fact that I can freeze the prepared dough keeps my family and friends minutes away from a fresh baked scone when the cravings hit. So when you want a quick baked treat for your brunch, tea or easy weekend mornings, this recipe fits the bill.
Lemon Blueberry Scones
Servings: 8 large or 16 mini scones
2 ½ cups all-purpose flour, plus extra for flouring surface
¼ cup sugar, plus extra for topping
2 teaspoons baking powder
1/2 teaspoon baking soda
½ teaspoon salt
1 Tablespoon lemon zest
¾ cup (1 ½ sticks) unsalted butter, cut into ¼” pieces
1 cup fresh blueberries
3/4 cup sour cream
2 Tablespoons milk, plus more for brushing on top
1 teaspoon vanilla
1 egg
1. Preheat oven to 375° degrees F. Line a baking sheet with a silicone mat or parchment paper.
2. In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda and salt. Add the lemon zest and toss to coat with flour. Add the butter and toss to coat with flour. Cut butter into the dry ingredients by rubbing between your fingers to flatten the butter and the mixture is crumbly.
3. Add the blueberries and gently toss to coat with the crumbly flour mixture. Make a well in the center of the flour.
4. In a small bowl whisk together the sour cream, milk, vanilla and egg. Pour into the flour well, and use your hands to gently combine just until the dough comes together. Do not over mix as this will result in tough scones.
5. For 8 large scones: On a floured surface, pat the dough into a 1-inch thick disc ( 8-9 inches in diameter). Transfer the disc to the prepared baking sheet. For 16 mini scones: On a floured surface, divide the dough into two equal pieces. Pat each piece of dough into a 1-inch thick disc (about 5-inches in diameter each). Transfer the discs to the prepared baking sheet.
6. Brush dough with milk and generously sprinkle with sugar. Dust a knife with flour and cut each disc into 8 wedges. Bake in the preheated oven until golden brown, large scones 25-30 minutes, mini Scones 20-25 minutes. Cool on baking sheet for 5 minutes. Transfer to a cooling rack to cool completely.
7. Serve with lemon curd, butter, clotted cream, whipped cream, or your favorite jam.
Do Ahead: Scones can be made 1 day ahead. Cool completely before storing covered at room temperature.
For freezing, the prepared dough can be shaped into a disc, cut into wedges and frozen on a round cake board. Transfer the frozen disc to a resealable freezer bag, and store for up to 4 weeks. Place the frozen disc or individual scone on the prepared baking sheet to thaw. Brush with milk and sprinkle generously with sugar before baking.
