Blueberry lemon scones are so good! Scones on their own are such an english classic, originally from Scotland, that are mainly eaten at tea time. There are lots of scones flavors as they are nuetral and taste great with both savory or sweet things.
This time we made them to be blueberry lemon scones as these two ingredients give them an acid touch that goes perfectly with the dough´s density. There are many scones recipes, I mean Lots! some call for eggs, some others call for sour cream and others only call for buttermilk. The really important thing here when making scones is your ingredients have to be cold, and not to knead that much, making the whole process quickly, which is what makes them have that soft and humid texture that´s so characteristic.
Blueberry and lemon scones are prefect for breakfast or at tea time, and can although they are best when warm, they can even be eaten cold. You can also decorate them using a lemon glaze which not only makes them look prettier but taste better too.
Another important thing about scones is the shape you give them. For this recipe, we cut them in triangle pieces but they can also be round or irregular even. the good thing about cutting them into tringles is you end up with no leftovers and the dough is rolled out only once, which is great when you´re trying not to overknead. This doesn´t happen when cutting them in circles, since there´s generally leftovers that you then have to put back together, kneading some more.
When we use fruit to make any baked good, we sometimes can use fresh fruit or frozen fruit because the result doesn´t really change. This time (and everytime you use fruit in a cake, cupcakes, cookie or bread recipe) we recommend you use fresh fruit since frozen fruit can release a lot of water when baking and change the texture of said cake, bread or dessert.
I think you either love or don´t care for scones. I love them because I have tried several scones, but people who don´t care for them usually haven´t tried a good scone or have only eaten dry not good scones. The secret is making them the right way so they are crispy on the outside but soft on the inside, and you can achieve this with this recipe, so roll up your sleeves and let´s eat some good blueberry lemon scones!.
- 2 C (9,20 oz) (260 gr) all purpouse flour
- 1/2 C (3,50 oz) (100 gr) white sugar
- 1/2 tsp (1,23 oz) (3.5 gr) salt
- 2 tsp (0,50 oz) (14 gr) baking powder
- 1/4 tsp (0,06 oz) (1.7 gr) baking soda
- 1/2 C (4 oz) (115 gr) unsalted butter cold and cut into small pieces
- The zest of 1 lime or 1/2 lemon
- 1 1/2 C blueberries fresh and rinsed
- 1 large egg
- 2/3 C (5,65 oz) (160 gr) sour cream or greek yogurt
- 1 tsp (0,17 fl oz) (5 ml) vanilla extract
- 2 tbsp (1 oz) (30 gr) sour cream or yogurt
- 2 tbsp (1 oz) (30 gr) white sugar optional
- 1/3 C (1,41 oz) (40 gr) confectioners sugar
- 1 tsp (0,17 fl oz) (5 ml) lemon or lime juice
- 1/2 tsp (0,10 fl oz) (3 ml) vanilla extract
Preheat the oven to 392º F (200º C). Line a rectangular baking sheet of about 16 x 11 inches (40 x 28 cm) with parchment paper.
In a big bowl place the flour, salt, sugar, baking powder and baking soda and mix. Add in the butter and integrate without kneading (this is really important) using a pastry cutter or your fingertips, or maybe a fork, until you get a sand-like mixture (this whole process can also be done using a food processor).
Add in the lemon zest and the blueberries and quickly mix just as they integrate, don´t overmix.
In a different small bowl, beat the egg, sour cream and vanilla using a fork. Add this mixture to the flour one, and without kneading, bring all the ingredients together with a rubber spatula or using the same fork quickly until you get an even dough
Place this dough on a clean and dry surface, and roll it out with your hands to get a circle to be about 0,3 inches (0.7 cm) and cut it into 6 same size triangles (as if you were cutting a pizza).
Place the scones on the baking sheet and refrigerate for at least 15 minutes. Once this time has passed, brush them with sour cream and sprinkle some granulated white sugar on top (optional).
Bake at 392º F (200º C) for 20 minutes approximately until they slighty turn golden brown. Take the scones out of the oven and let them cool down for 10 minutes.
In a small bowl, mix the confectioners sugar, lemon juice and vanilla until you get a somewhat thick glaze. Decorate the scones as you wish. You´re done!