| Prep: 20 mins | Cook: 20 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 400 | 18g | 11g | 60g |
| sugars | fibre | protein | salt |
| 28g | 2g | 6g | 0.2g |
Greetings, fellow food enthusiasts! I am absolutely thrilled to share one of my go-to recipes that merges my Southern roots with a refreshing fruity twist. I’m talking about a confectionery delight that’s perfect for any occasion – Lemon Blueberry Scones. These scones, with their flaky, buttery goodness and burst of tart-sweet flavors, are a charm to start a sunny day with or to savor on those balmy Charleston afternoons. Give them a try, and you just might fall for these Southern-inspired treats the same way I did!
The Joy in Every Bite
Signed with a dollop of tangy glaze, these lemon blueberry scones are a regular feature at our family breakfasts. Think of them as the sophisticated cousin of your everyday biscuits, yet every bit as comforting. While my biscuit prowess is a testament to my Southern heritage, my Lemon Blueberry Scones recipe takes it a delicious step further by blending sweet blueberries, tangy lemons, and the classic biscuity texture to create a delightful symphony of flavors.
Health in Heaps
Beside their luscious taste, these scones pack a surprising punch of health benefits. The blueberries provide a bounty of antioxidants, while the lemons in this recipe lend a drive of vitamin C. Adding fresh fruit to your baked goods not only heightens the flavors but also gives a nice wholesome spin to your sweet indulgences.
Now, there’s no reason to fuss about using frozen butter. While it might seem a tad unconventional, this is my secret to that perfect, flaky texture. Much like the lard in our traditional biscuits, frozen unsalted butter contributes to the rich, layered appeal of these scones. And let’s not forget about the glaze, a simple mix of lemon juice and confectioners’ sugar. It adds that extra zing, making these scones a tangy-sweet pleasure to the palate.
Dish Pairings and Similar Treats
Just like biscuits, these Lemon Blueberry Scones also pair well with a wide spectrum of dishes. They’re perfect for transforming a simple cup of coffee into a memorable breakfast or enjoyed alongside a refreshing fruit salad. And if you’ve a soft spot for orange cranberry scones or strawberry cream scones, these lemon blueberry wonders will be right up your alley.
In essence, these scones are a beautiful amalgam of my Southern culinary story and my love for fresh coastal produce. They represent everything that my palate has come to adore over the years. So, pull out your mixing bowls and oven mitts, dear foodies. Because once you’ve savored a bite of these Lemon Blueberry Scones, there’s no looking back.
What You’ll Need
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon grated lemon zest
- 1/2 cup unsalted butter, frozen
- 3/4 cup fresh blueberries
- 1/2 cup milk
- 1/2 cup sour cream
- 1 large egg
- 1 tablespoon lemon juice
- 1 teaspoon pure vanilla extract
- For the glaze:
- 1 cup confectioners’ sugar
- 2-3 tablespoons lemon juice
Method
Step One
Preheat your oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
Step Two
In a large bowl, combine 2 cups flour, 1/3 cup sugar, 1 tablespoon baking powder, 1/2 teaspoon salt, and 1 tablespoon grated lemon zest. Grate the frozen butter into the flour mixture and toss with your fingers until thoroughly combined.
Step Three
Gently stir in the blueberries.
Step Four
In a separate bowl, whisk together 1/2 cup milk, 1/2 cup sour cream, 1 large egg, 1 tablespoon lemon juice, and 1 teaspoon vanilla extract.
Step Five
Add the wet ingredients to the dry ingredients, and stir until just combined. The dough will be quite wet.
Step Six
Turn the dough out onto a floured surface, and gently knead it a few times to bring it together. Pat the dough into a disk about 1 inch thick. Cut into 8 wedges and place on the prepared baking sheet.
Step Seven
Bake in the preheated oven for 18-20 minutes, until golden brown. Allow the scones to cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
Step Eight
While the scones are cooling, prepare the glaze. In a small bowl, whisk together 1 cup confectioners’ sugar and 2-3 tablespoon lemon juice, adding the juice a little at a time until you have a thick but pourable glaze.
Step Nine
Drizzle the glaze over the cooled scones. Allow the glaze to set for a few minutes before serving.
Step Ten
Enjoy your freshly baked Lemon Blueberry Scones!
