Yesterday I finished being a jury member in a month-long criminal case. It was long, had difficult subject matter, and although an inconvenience to my life, it was a very meaningful experience. During deliberations (which lasted a week), other jurors brought in baked goods to lighten the mood and make the process more enjoyable. I decided to bring breakfast one day. I chose scones.
I love scones. They are one of my favorite breakfast pastries, and the flavor I always gravitate toward is blueberry. I knew I must learn to make it for myself. Now, to me, the best scones are not super sugary-sweet, so you won't find any frosting here. Another requirement for me is that they can't be too crumbly. I want to be able to pull it apart without a pile of crumbs in my lap.
The dough is really simple, one I learned from a recipe from King Arthur's Flour. This post is not sponsored by them in any way. Their site is simply where I learned to make the basic scone batter. I usually use my KitchenAid stand mixer for these, but it could easily be made with another mixer or (not as easily) by hand.
Lemon Blueberry Scones
makes 15 scones
- 2 3/4 cups flour
- 1/3 cup sugar
- 1/2 tsp salt
- 1 Tbsp baking powder
- 1/2 cup (one stick) cold butter
- 2 eggs
- 2 tsp vanilla extract
- 1/2 - 2/3 cup milk (any kind, I used heavy cream because I had extra)
- 1 cup blueberries (fresh or frozen)
- zest of 1 lemon
Preheat the oven to 375º
Combine flour, sugar, salt, and baking powder in mixing bowl. Whisk to combine. Cut butter into cubes and work into the dry ingredients with your hands until mixture becomes slightly crumbly. It's okay to have some larger pieces of butter that haven't been worked in.
Add eggs, vanilla, 1/2 cup of milk, and lemon zest. Mix on low or "stir" to combine ingredients. It should form a large ball of dough. If it seems too dry, continue adding milk until dough forms a slightly wet ball. At this point, add in your blueberries. I use a spatula or large plastic spoon for this, as I've found the mixer can burst the berries, turning your dough purple.
On a baking sheet lined with parchment paper, scoop evenly sized portions of dough about two inches apart from each other. Sprinkle sugar on top of each blob for a slightly sweet crunch. Bake scones for about 20 minutes, until golden brown on top.