Luscious Lemon Blueberry Scones

Luscious Lemon Blueberry Scones
Luscious Lemon Blueberry Scones

This is a simple, quick and easy recipe to make on lazy weekend mornings alone or with the kids. This will produce consistent flaky, buttery, soft-centered, bakery quality scones time and again. Mix and match dried fruits, different citrus zests and even some chocolate morsels; white or dark. Perfect plain or topped with butter, preserves, lemon curd or clotted Devonshire cream.

Ingredients

2 cups all-purpose flour

1/2 cup sugar

2 teaspoons baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

1/4 teaspoon ground nutmeg (optional)

1 stick of butter, frozen & grated

1/2 cup dried blueberries

1/2 cup sour cream

1 large egg

1 small lemon; juiced and zested

1 teaspoon of dried lavender if you want to experience Royalty 🙂

Regular or course ground sparkling sugar

Directions

Preheat oven to 400 degrees.

In a medium bowl, mix flour, 1/2 cup sugar, baking powder, baking soda, nutmeg (if using) and salt. Grate butter into flour mixture on the large holes of a box grater; use your fingers to work in butter (mixture should resemble coarse meal).Stir in blueberries. In a small bowl, whisk sour cream, lemon juice, zest, egg & lavender (if using) until smooth. Using a fork, stir sour cream mixture into flour mixture until large dough clumps form. Use your hands to press the dough against the bowl into a ball. (The dough will be sticky in places, and there may not seem to be enough liquid at first, but as you press, the dough will come together.)

Place on a lightly floured surface and pat into a 7- to 8-inch circle about 3/4-inch thick. Use a sharp knife to cut into 8 triangles; place on a cookie sheet (preferably lined with parchment paper), about 1 inch apart. Sprinkle with course sugar. Bake until golden, about 15 to 17 minutes. Cool for 5 minutes and serve warm or at room temperature. Makes 8

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3 Comments Add yours

  1. One of my favorites. Definitely going to try this recipe.

    1. Thank you, Jovina! The base is so versatile too! Please let me know how you like them…I’m still making your Stracciatella soup weekly…love it!

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