Lemon Blueberry Scones
If you were to look at my family tree, you would see that my English roots run quite deep. This may explain my deep and abiding love for scones. As a young girl, I can remember being so excited to see my mom’s fancy, china teapot being filled with something warm and soothing. The excitement grew even more if there was a plate of scones sitting next to the teapot. Oh baby!
Scones are probably best described this way; if a biscuit and a muffin had a baby, it would be a scone. The soft scone dough is traditionally rolled into rounds or cut into quarters. The scone got its name from the Dutch word “schoonbrat”, which means “beautiful bread”. These beautiful pastries can be made to be sweet or savory, using fruits, spices, nuts, or herbs. The possibilities are only limited by the imagination.
This recipe was created for my sweet hubby, whose English and Scottish roots also run deep. Kevin is a sucker for anything that features lemon and blueberries. With blueberry season at its height, our cup runneth over with them at the moment. Joining the sour punch of lemon and the sweet pop of blueberry is like a match made in Heaven. Kind of like the hubs and I.
If you have never made scones, don’t be intimidated! There is no kneading or yeast required. They pull together just as a simple sweet bread or a muffin recipe would. These are fabulous for breakfast, the perfect accompaniment for tea, or tasty for an after dinner sweet. Basically any time is the right time for a scone.
- 3 ½ Cups flour
- ½ Cup sugar
- 3 Tbsp. baking powder
- ¼ tsp. salt
- 1 stick butter, cold
- 1 ½ Cup milk
- 1 tsp. almond extract
- 1 Cup blueberries
- Zest of 1 Lemon
- Glaze: 1 Cup. Powdered sugar
- 2-3 Tbsp. lemon juice
- Preheat oven to 400°. Line baking sheet with parchment paper.
- In a large bowl, combine flour, sugar, baking powder, and salt. Cut up butter into small cubes. Using a pastry cutter or forks, cut your butter into your flour mixture. Your mixture should resemble small peas.
- Add in milk, almond extract, and lemon zest. Work the dough until it just starts to come together. Once your dough has come together, add in the blueberries. Be careful not to overwork your dough as it will leave you with tough scones.
- Pour out your dough mixture onto a floured surface and pull it together to make a round disk (about 6-8 inches round). Cut your disk into 8 equal wedges. Separate the wedges and place onto your prepared baking sheet.
- Bake for 20-25 minutes. When scones are light and golden brown, remove from the oven and let cool for 5 minutes.
- Once scones have cooled, mix together your lemon juice and powdered sugar. The mixture should be smooth and come off a fork in ribbons. When your glaze has reached its correct consistency, pour over the top of your scones. The glaze will harden as the scones continue to cool. Store in an airtight container.