To be honest, while I usually like to share the origins of the recipes I blog, this recipe for Blueberry Lemon Scones has been scrawled in my book for years. I don’t really know where it came from, but I do know that it gives me the perfect excuse to share the tricks I have for the perfect scones!
You’ll Need It:
3 1/4 C all-purpose flour
2/3 C sugar
1 Tblsp baking powder
1 tsp baking soda
3/4 tsp salt
6 Tblsp cold, unsalted butter (cut into cubes)
1 Tblsp lemon juice + enough milk to equal 1 cup
1 cup fresh blueberries
1 tsp grated lemon zest
1 egg + 1 egg white lightly beaten
Combine flour, sugar, baking powder, baking soda, & salt.
Cut in cold, cubed butter with a fork or pastry knife until the mixture is the size of tiny peas.
Stir in lemon-milk mixture with berries and grated zest.
Add egg until just combined.
At this point, the mixture should still be wet but be able to hold together. If it’s too wet to stabilize, add just a dusting of flour.
Tips for the Perfect Scones:
- Lay out parchment paper on a cookie sheet or cutting board.
- Make the dough into a long log shape. Pull and flatten until the log of dough is 3 inches deep and 3/4 of an inch tall.
- Score the the log of dough with a knife–first into equal squares and then half each square diagonally. Do not try to separate at this stage!
- Like this: |/|/|/|/|/|
- Throw the board of dough in the freezer for an hour.
- When you take the dough out, you should just be able to snap the triangles apart and throw them in a Ziploc freezer bag. Label the bag and date it.
- The next time you have company, just pull out a few scones and pop them on a baking sheet with parchment paper. Frozen dough results in moister scones.
- Bake at 400° for 20 minutes until the tops are golden brown. (Note: Raw, unfrozen dough will cook quicker.)