Typically I make scones in the food processor, but I make these lemon blueberry scones by hand to keep the blueberries whole and delicate. Accented by bright lemony notes, these lemon blueberry scones come together quickly, and are the perfect way to highlight all of the delicious blueberries in season right now.
For the lemon blueberry scones:
- 1 ¾ cup all-purpose flour
- 1 cup oat flour (1 cup of rolled oats ground into flour consistency)
- 1 tbsp. baking powder
- 1/3 cup granulated sugar
- 2 sticks cold, salted butter
- 2 tbsp. Greek yogurt
- 2 tbsp. milk
- 1 tbsp. freshly squeezed lemon juice
- Zest of 1 lemon (about 1 teaspoon)
- 1 tsp vanilla bean paste
- 2 large eggs beaten
- 1 heaping cup fresh blueberries
For Glaze:
- 1 cup powdered sugar
- 1 tbsp. freshly squeezed lemon juice
- 1 tsp water
- ½ tsp vanilla bean paste
Start by preheating the oven to 400 degrees. Combine the flours, baking powder, lemon zest, and sugar in a bowl and mix to combine.
Here’s where it gets fun! I recently saw something on the chew about grating your butter. Yup, you heard me, grating your butter to make scones. Instead of having to cut up the butter and have it stick to your knife, just take your cold butter from the fridge and grate it on a regular old box grater. I think it’s so much easier and faster, and it seems actually incorporate easier, especially since it’s important to cut the butter into the flour mixture by hand for this recipe. Using a pastry cutter, cut the butter into the dry ingredients until it is strewn throughout the mixture in pea size pieces.
Once the butter is evenly distributed throughout the dry ingredients, add in the blueberries, and gently mix to combine.
Combine all the wet ingredients in a separate bowl and mix well. Add the wet ingredients into the dry in a slow and steady stream, and mix together gently with a spoon. You want to ensure that all of the dry ingredients get moistened, but you want to keep the blueberries whole.
Taking a standard ice cream scoop, scoop scones out onto a baking sheet lined with either parchment paper or a silicone baking mat. This recipe makes 12 scones.
NOTE: If you aren’t going to bake them right away, put the raw scones on a cookie sheet in the fridge. This way they will be ready to bake when you’re ready, and the butter will stay cold, which creates a flaky scone.
Bake for 15-18 minutes, until the tops are crisp and the insides are done.
To make the glaze, combine the powdered sugar, fresh lemon juice, water, and vanilla bean paste. If it is too thick, add a touch more juice or water. When the scones are done, cool for 15-20 minutes and drizzle each scone with some of the glaze.
Note** if you’re trying to bake the scones ahead of time, I recommend glazing them the day of. When you store them, the glaze tends to make the scone a bit soggy.
These lemon blueberry scones make the perfect gift, breakfast, or sweet treat. Enjoy!