Whether it’s Christmas morning, Easter brunch, or a special birthday breakfast, buttery Lemon Blueberry Scones are one of the menu options that gets thrown into the ring just about every holiday. Honestly, they taste really special, but they come together so quickly, make awesome leftovers, and are filling enough that I’ll often make them as an after school snack.Â
Be sure to make an extra batch so that you can enjoy all week long, or, freeze individually to throw in a lunch box, or for a mid morning snack paired with your favorite tea.Â
Scones seem fussy and like something that only an experienced baker can accomplish. But the truth is that scones are very forgiving. Use a light touch, don’t over-mix/overknead and for crying out loud DO NOT SKIMP ON THE BUTTER! Yes, I shouted that. But it’s important. If you want something low-fat, please feel free to eat a piece of cardboard. What make scones good is the butter. Plus, if you purchase high quality butter from grass fed cows, then you’re getting your daily dose of Vitamin K2 (An extremely important vitamin that you can’t just get anywhere. Butter is one of the best sources.).
My recipe for Lemon Blueberry Scones is a family favorite. Whether we have them for a special holiday breakfast, or on a lazy Sunday morning, I love them because they don’t require me to get up at 5am in order to be ready for breakfast. I can go from measuring to eating in 1 hour or less, all the while tasting like I slaved for hours. Plus, they’re not as sugary as some other breakfast morning baked goods. They’re filling, tasty, and very versatile.Â
Speaking of versatile, this recipe sports lemon and blueberries, but if you don’t have those ingredients on hand, simply omit the blueberries and just have lemon scones. No lemon? Dig around in the freezer until you find peaches, pineapple, or raspberries and use those instead. No need to defrost. Just have canned fruit? Drain, dice and toss it in. Dried fruit works great too! Cranberry-ginger, almond-peach, currant, pineapple-coconut. Seriously, go wild!Â
5 from 1 reviews
Lemon Blueberry Scones
Prep time
15 mins
Cook time
20 mins
Total time
35 mins
Rich, buttery and delicious, you'll love these lemon blueberry scones for Christmas morning, or an after school snack. Egg free with a dairy free option.
Author: Alison
Recipe type: Breakfast
Cuisine: American
Serves: 10
Ingredients
2 cups all-purpose organic flour
¼ cup organic sugar
1 tsp. baking powder
1 tsp. baking soda
¼ tsp sea salt
pinch of freshly grated nutmeg
½ cup cold butter, cubed
½ cup sour milk*
1-1/2 tsp. grated lemon peel
¼ cup frozen blueberries tossed with ½ tsp flour**
Turbinado sugar for dusting tops (optional)
Instructions
In a small bowl, toss frozen blueberries with ½ teaspoon flour. Set aside.
In a medium bowl, combine flour, sugar, baking powder, baking soda, nutmeg and salt.
Cut in butter until mixture resembles fine crumbs.
Add milk, blueberries and lemon peel, stirring just until mixed.
Turn onto floured surface; knead gently six times.
Shape into a ball.
On a Silpat or parchment paper lined baking sheet, pat dough into a circle about ½ inch thick and 8-1/2 inches in diameter.
Using a sharp knife or pastry scraper, cut wedges in the dough, being careful not to cut all the way through.
Sprinkle with Turbinado (large granulated sugar- regular sugar can be substituted. The larger granules just look pretty).
Bake at 350° F for 20-25 minutes or until edges are lightly browned.
Notes
*To sour milk, place 1-1/2 tsp lemon juice or white vinegar in a measuring cup. Add enough milk, or milk substitute (to make this dairy free), to equal ½ cup. Buttermilk may also be substituted in a 1:1 ratio. **Dusting the blueberries with flour helps to keep them from sticking together, as well as absorbs some of the extra moisture.
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Although this recipe is egg free, and has a dairy free option, it’s a standard scone recipe. Please note that I have not tried to make it gluten free, but if you do, please share in the comments section below what you did and how it turned out.Â