BEST LEMON BLUEBERRY SCONES RECIPE

Scones are my bakery's choice to eat with coffee. Why? Because they're not too sweet, they're not too rich, and they're not too heavy. Especially when they're laced with juicy blueberries and topped with a bright and sophisticated lemon glaze. Homemade scones are especially great because they're incredibly easy, super cheap, and they freeze really well, so you can put them in the freezer to make again at a time. Can be heated when this desire is gone. And of all the scone flavors, these Lemon Blueberry Scones are by far my favorite!

WHAT IS A COMFORT, ANYWAY?

It's important to note that the word "peace" can mean different things depending on where you are in the world. Classic British scones are plain, without much fat or sugar, are often round, and are served with clotted cream and jam. In the US, scones are decidedly more dessert-like with a coating of sugar or a drizzle of glaze, served with coffee or breakfast, and are often triangular in shape. But the bones are the same. It's a deliciously soft and flaky crust that's well leavened with baking soda or baking powder instead of yeast. They are very similar to what we call biscuits in America, although scones are usually a bit denser and less rich.

This lemon blueberry scone recipe is for American-style scones. It's sweet, though not as sweet as a muffin or cupcake, triangular in shape, and deliciously crumbly. It's the perfect side to a hot cup of coffee!

If you want to learn more about British-style scones, try this recipe for authentic British scones from Curious Cuisinière. She does a great job of breaking down the differences between the two types of scones.

FRESH LEMON IS A MUST.

While I use bottled lemon juice for many recipes, this is where you definitely want to use fresh lemons. The lemon zest is where most of the lemon flavor comes from in the scones, while the juice just adds tartness to the icing.

HOW TO FREEZE LEMON BLUEBERRY SCONES

As I mentioned in the introduction, I like to keep a batch of these Lemon Blueberry Scones in the freezer. To freeze the scones, first make sure they have cooled completely to room temperature (which they should before adding the glaze). You can either freeze them without the glaze, or glaze them and wait about 30 minutes for the glaze to dry a bit. Then just put them in a gallon size freezer bag and toss them in the freezer. The glaze will absorb a little moisture while in the freezer, but they're still pretty tasty!

To thaw frozen lemon blueberry scones, either let them sit out at room temperature for about 30 minutes, or microwave straight from the freezer for about 30 seconds.

LEMON BLUEBERRY SCONES

Lemon Blueberry Scones are the perfect bright-flavored baked good to go with a hot cup of coffee. They are super easy and freezer friendly!

 Prep Time: 15 mins

 Cook Time: 15 mins

 Total Time: 30 mins

INGREDIENTS:

1 lemon ($0.60)

2 cups all-purpose flour ($0.19)

2 Tbsp granulated sugar ($0.02)

2 tsp baking powder ($0.05)

1/2 tsp salt ($0.02)

6 Tbsp cold butter* ($0.66)

1/2 cup blueberries, frozen or fresh ($0.89)

¼ cup milk ($0.10)

2 large eggs ($0.47)

1 cup powdered sugar ($0.07)

INSTRUCTIONS:

Preheat oven to 425ºF. Add lemon juice and juice. You will need about 1 tablespoon of lemon juice for the dough and 2 tablespoons of lemon juice for the glaze.

In a large bowl, combine the flour, baking powder, sugar, salt and lemon zest. Stir until they are well combined.

Grind the butter into the flour mixture and stir until the butter is well incorporated and no large lumps remain.*

Add blueberries to flour mixture and stir to combine (no need to thaw first if frozen).

Whisk the milk and eggs together, then add to the bowl with the flour and blueberries. Mix everything together until it forms a smooth ball of dough, leaving no dry dough at the bottom of the bowl. If the dough is too dry to come together into a ball, add more milk (1 tablespoon or more) until it comes together.

Press the dough into a flat 8-inch diameter circle. Cut the circle into eight wedges. Place the cut scones on a parchment-lined baking sheet.

Bake the scones in a preheated 425ºF oven for 15-17 minutes or until they are golden brown. Transfer the baked scones to a wire rack to cool.

Let the scones cool completely, then mix 1 cup powdered sugar with 2 tablespoons lemon juice until it forms a thick glaze. Drizzle the glaze over the cooled scones, then enjoy!

HOW TO MAKE LEMON BLUEBERRIES FROM SCRATCH - STEP BY STEP GUIDE

Preheat oven to 425ºF. Add lemon juice and juice. You will need 1 tablespoon of zest and about 2 tablespoons of juice. The zest will be used in the scone dough, the juice will be used for the glaze later. In a bowl, combine 2 cups all-purpose flour, 2 tablespoons sugar, 2 tablespoons baking powder, ½ teaspoon salt, and 1 tablespoon lemon zest. Stir until well combined.

Grease the bowl with the flour mixture with 6 tablespoons of cold butter. Stir everything together until the butter is well mixed into the flour and no large lumps remain.

Stir ½ cup frozen blueberries into the flour mixture. Do not thaw the blueberries first.

Whisk together ¼ cup milk and 2 large eggs.

Then add the egg mixture to the bowl with the flour and blueberries.

Mix everything together until it forms a stiff dough. There should be no more dry dough left at the bottom of the bowl. If it's too dry and won't stick together into a cohesive ball, or if there's too much dough in the bottom of the bowl, add a small amount of milk (maybe 1 tablespoon) to bring the dough together.

Press Blueberry Scone Dough into 8? diameter circle, then cut it into eight wedges.

Place the cut scones on a baking sheet lined with parchment paper.

Bake the scones in a preheated 425ºF oven for 15-17 minutes or until they are golden brown. Transfer the scones to a wire cooling rack to cool.

Let the scones cool completely before making the glaze. Once ready, whisk together 1 cup powdered sugar and 2 tablespoons lemon juice until it forms a thick glaze.

Drizzle the lemon glaze over the blueberry scones. If the scones are still hot or warm when you try to glaze them, the glaze will melt easily, so make sure the scones are cold first!

Serve your delicious, homemade lemon blueberry scones with a hot cup of coffee and enjoy the day!