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You are here: Home / Breakfast / Lemon Blueberry Scones

July 30, 2017 By Sarah Leave a Comment

Lemon Blueberry Scones

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.

Lemon Blueberry Scones

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.

Lemon Blueberry Scones

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!

Lemon Blueberry Scones

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.

Lemon Blueberry Scones

Drizzle on this zesty lemon glaze and I bet you can’t eat only one. Seriously, try it.

Lemon Blueberry Scones

Lemon Blueberry Scones

Created by Sarah on July 30, 2017

  • Prep Time: 20m
  • Cook Time: 20m
  • Total Time: 40m
  • Serves: 4

Ingredients

Scones

  • 1 c milk
  • 1 tsp. lemon juice
  • 2 c all purpose flour
  • 1/3 c sugar
  • 1 tbsp. baking powder
  • 1/2 tsp. salt
  • 4 tbsp. unsalted butter
  • zest of 2 lemons
  • 1 egg yolk
  • 2 tsp. vanilla extract
  • 1 c blueberries

Glaze

  • 1 1/2 c confectioners' sugar
  • 3 tbsp. lemon juice
  • 1/2 tsp. vanilla extract
  • 1 tbsp. milk

Instructions

  1. Preheat the oven to 400 F degrees.
  2. Cut butter into to small, dime-sized pieces and place in refrigerator to keep cool.
  3. In a 2 cup measuring cup or small bowl, combine 1 cup milk with 1 tsp lemon juice. Let sit at room temperature for 5 minutes - turning the standard milk into buttermilk.
  4. In a large bowl combine the flour, sugar, baking powder, lemon zest, and salt. Whisk to combine, then add butter to the flour bowl. Use a form or pastry blender to cut in the butter until the pieces are about pea sized.
  5. In a small bowl whisk the egg yolk, buttermilk and vanilla extract together. Add buttermilk mixture to the flour mixture and stir until the dough is just combined.
  6. Transfer the dough to a floured work surface and knead it gently about 3 times. Push or roll dough into a rectangle about 3/4 of an inch thick and about 12 inches long. Top with blueberries and fold over twice. Reshape into a long rectangle and cut into wedges.
  7. Place the wedges onto a parchment lined baking sheet. Bake for about 20 minutes or until golden.
  8. While baking, combine all glaze ingredients and whisk until smooth. When the scones are done, let cool on a rack and drizzle generously with the glaze.
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Hey! I'm Sarah. I am passionate about creating seasonal recipes for the everyday cook inspired by New Jersey farm-fresh produce. Read More…

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