Bursting with lemon flavor and fresh blueberries, these flaky and fluffy scones are the perfect summer brunch addition.
But I have confession. To me, it’s a terrible time of year. It’s the end of blueberry season in NJ.
It’s the last of the fresh NJ blueberries and the first summer morning below 80 degrees, which means I’m absolutely baking something. The thought of last minute scones is intimidating: you need special ingredients and it going to take at least an hour, right? NOPE. If you have blueberries and 2 lemons, I bet you have all the other ingredients and that you’ll be eating these babies in less than an hour.
My favorite scones are buttermilk, but I rarely keep buttermilk in the house. I’ve become familiar with the easiest way to get buttermilk flavor – 1 cup milk + 1 tsp lemon juice. Wait 5 minutes and ta-da! You have buttermilk!
By kneading the dough, then topping with blueberries and gently folding the blueberries into the dough, they’re less likely to be squished. I assure you they’ll stay plump and juicy.
Drizzle on this zesty lemon glaze and I bet you can’t eat only one. Seriously, try it.