I can’t help but love everything lemon in the summertime — from drinking lemonade on a hot day to wearing lemon-print dresses for a fun afternoon out, there’s something about lemons that just brighten up the mood.
I love incorporating seasonal fruits into my baking, so you bet I used some fresh lemons from the farmers market to make some scones! Lemon blueberry is the perfect flavor combination in the summertime, the blend of sweet and tart so light and refreshing. These lemon blueberry scones are so quick and easy to make that they’ve become a staple in my house for both breakfast and general dessert. Scones and tea, anyone?
This scone recipe can easily be used as a base for other flavors by switching up the fruit — I love a mixed berry with strawberries, raspberries, blackberries, and blueberries. You can also customize it for allergies. Simply substitute all purpose for gluten-free flour, or use Smart Balance in place of butter.
Give it a try and let me know what you think!
Lemon Blueberry Scones
Ingredients
- 3 cups all purpose flour
- ⅓ cup granulated sugar
- ½ tsp baking soda
- 2 ½ tsp baking powder
- ¾ tsp salt
- ¾ cup unsalted butter cold, cubed
- 1 pint blueberries
- 1 lemon zested
- 1 ¼ cup buttermilk
- 1 tsp vanilla extract
Instructions
- Combine all the dry ingredients in a large mixing bowl.
- With your hands, work the cubed butter into the dry mix until it's thoroughly incorporated and the consistency of breadcrumbs.
- Using a spatula, make a well in the center of the dry ingredients and pour the buttermilk and vanilla extract into the center. Gently fold until all ingredients are mixed.
- Fold in the blueberries and lemon zest until everything is evenly distributed.
- Use your hands to form 12 dough balls. You may need to brush your hands with flour to keep them from sticking.
- Optional: Brush the tops of each scone with heavy cream and sprinkle with sugar!
- Bake at 400° for 10-15 min. Mine were good around 12 min.
