Ugh, scones! If done well, they are one of my favorite pastries. They can get a bad rep for being dry but these scones are anything but. And because I bake with minimal rules, you can cut these into any shape you want. I started with best intentions to cut them in a traditional scone shape but like always I went off the rails 🙂 And if you can’t tell from other recipes on my blog, I love lemon + blueberries.
My husband & I have a joke -he knows my love for scones run deep. Years ago when I was interviewing to move out to Connecticut, I was interviewing at a small company that didn’t even have an official office space yet. She sent me a google invite for our interview. I was so excited to go meet with her, I immediately googled where I was going and realized it was one of the most charming cafes I’ve ever seen. Dave could tell I was visibly excited as I continued to look at the location on my phone and the words that came out of my mouth were “what if she buys me a scone?!” Freudian slip, I guess. Yes I was excited at the idea of moving to Connecticut full time, but in this situation, the thought of the scone in a quaint cafe won out. Dave burst into laughter and it’s something we still joke about today. I mean hey, priorities, right?
What You’ll Need:
Lemon Blueberry Scones
2 1/2 cups all-purpose flour
2 tablespoons granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
8 tablespoons cold unsalted butter (1 stick), grated on a box grater
3/4 cup buttermilk + a little more to brush on top
1 tablespoon vanilla extract
1 1/2 cups fresh or frozen blueberries
zest of 1/2 a lemon
1/2 cup powdered sugar, plus more if needed
2 tablespoons butter, melted
1/4 cup fresh lemon juice + reserve the zest
1/2 teaspoon vanilla extract
The How To:
- Preheat the oven to 400° F. Line 2 baking sheets with parchment paper.
- In a mixing bowl, combine the flour, sugar, baking powder, and salt. Add the butter and toss with the flour. Add the egg, buttermilk and vanilla. Mix until just combined, being careful not to over mix. Fold in the blueberries and lemon zest.
- Turn the dough onto a floured surface and then pat into 1-inch-thick square. Cut the dough into 2 inch squares. Place pieces, about 2 inches apart on the prepared baking sheets. Brush each piece with buttermilk.
- Bake until golden brown, 15 – 18 minutes, rotating sheets halfway through. Let the scones cool slightly and then drizzle with the lemon glaze.
- To make the glaze while the scones bake, whisk together the powdered sugar, butter, lemon juice, and vanilla in a bowl. Add water (very little at a time) if needed to thin slightly or more sugar if needed to thicken. Stir in the zest of 1/2 a lemon.
- Drizzle the glaze over the scones & enjoy.