Lemon and blueberry is a great combination in baked goods because the two flavors compliment each other very well. The lemon seems to bring out an extra sweetness in the blueberries, which are sweet on their own but don’t have the tart aspect to them that other berries, such as raspberries, can have to set off their flavor. Lemon and blueberry often meet in a batch of muffins or in a quickbread, but they came together for me in a batch of fresh scones this time around.
These Lemon Blueberry Scones are light, tender and have a great overall flavor to them. The scone dough has both fresh lemon juice and fresh lemon zest in it, as well as plenty of blueberries. Although I used fresh lemon, I actually used frozen blueberries for these scones. Fresh will work, but frozen berries hold their shape better when you handle the dough. I always knead my scone dough before cutting it to give it some extra flakiness and frozen berries are much sturdier when it comes down to it. And both fresh and frozen berries taste great. A light lemon glaze drizzled over the top of these before serving is what really makes that lemon flavor pop out and makes the scones even sweeter.
If you’re going to be serving these to company, or to any group, for breakfast, there is an alternative to glazing the scones that makes for a nice presentation. You can double (or triple) the glaze amount and put it in a small bowl with a small spoon or knife, then let guests drizzle on as much as they want while they’re eating. You can also mix a bit of the glaze into some softened butter to make a nice, sweet spread for these scones. They don’t need the butter to make them flavorful, but I’ve never had anyone complain about the opportunity to spread extra butter on a warm, fresh scone.
Lemon Blueberry Scones
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.