Lemon Blueberry Scones

Photo credit: Dontrey Britt-Hart

Instructions:

1. Preheat the oven to 400°F. Line baking sheet with parchment paper. Sift flour, sugar, baking powder, salt and baking soda into a large bowl. Mix in lemon peel.

2. Add butter and rub in with fingertips until mixture resembles coarse meal. Gradually add buttermilk and vanilla, tossing with fork until moist clumps form.

3. Gently fold in blueberries.

4. Turn dough out onto lightly floured work surface. Knead briefly to bind dough, about 4 turns. Form dough into 1-inch-thick round. Cut into 8 wedges.

5. Transfer the wedges to the prepared baking sheet, spacing 2 inches apart.

6. Bake until the tops of the scones are golden brown, about 25 minutes.

7. Let stand on the baking sheet for 10 minutes. Serve scones warm or at room temperature. 

8. Makes 8.

Ingredients:
3 cups all-purpose flour
1/3 cup sugar
2 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
2 tablespoons grated lemon peel
3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch pieces
3/4 cup fresh blueberries
1 cup chilled buttermilk
Dash of vanilla

My Two Cents:

• These scones are subtly sweet, so if you had a dessert in mind, you might want to sprinkle the tops with sugar before baking or finish them with a simple glaze. I personally enjoy them the way they are, but I have iced them for my sweet-tooth friends.

• Simple lemon glaze: ¼ cup freshly squeezed lemon juice, 1 cup confectioners’ sugar, sifted, ½ tablespoon unsalted butter, finely grated zest of ½ lemon. Mix lemon juice and confectioners’ sugar over low heat in a small pot or double boiler. Add butter and lemon zest and whisk until smooth. Drizzle over the scones until you’re happy.

Lemon Blueberry Scones

Print

With ImageWithout Image

Yield: 8

Author: Dontrey Britt-Hart

Ingredients

• 3 cups all-purpose flour
• 1/3 cup sugar
• 2 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 2 tablespoons grated lemon peel
• 3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch pieces
• 3/4 cup fresh blueberries
• 1 cup chilled buttermilk
• Dash of vanilla

Instructions

1. Preheat the oven to 400°F. Line baking sheet with parchment paper. Sift flour, sugar, baking powder, salt and baking soda into a large bowl. Mix in lemon peel.
2. Add butter and rub in with fingertips until mixture resembles coarse meal. Gradually add buttermilk and vanilla, tossing with fork until moist clumps form.
3. Gently fold in blueberries.
4. Turn dough out onto lightly floured work surface. Knead briefly to bind dough, about 4 turns. Form dough into 1-inch-thick round. Cut into 8 wedges.
5. Transfer the wedges to the prepared baking sheet, spacing 2 inches apart.
6. Bake until the tops of the scones are golden brown, about 25 minutes.
7. Let stand on the baking sheet for 10 minutes. Serve scones warm or at room temperature.

Did you make this recipe?

Tag @denim_and_damask_llc on Instagram and show us some love with the hashtag #denimanddamask