Enjoy these blueberry lemon scones for breakfast or anytime throughout the day. Each bite is bursting with plump blueberries and has a nice lemony undertone. I topped mine off with coarse sugar for some added crunch.
One positive thing out of the pandemic for my family is that I’ve been able to test a lot of new recipes. I’ve been able to experiment with bread, cakes and other things. I have enjoyed being able to eat breakfast and lunch with my family every day. Before COVID-19, we weren’t able to do this.
Not too long ago, Addie make a request for a breakfast item. She mentioned that she wanted some blueberry scones. This is coming from the kid who asks for blueberry muffins and then doesn’t eat them. Hmm. I found a promising recipe and added some lemon extract to the butter for a fun, citrusy burst. Then I topped them with some coarse sugar for an additional crunch.
I really enjoyed these scones. Surprisingly, I didn’t get a chance to eat any the day they were baked. I can definitely vouch that they are good on the second day. The only bad thing is that the crunchy sugar on top melted into the scone overnight. Addie apparently ate hers with a slab of Nutella.
I hope that everyone is continuing to stay safe and healthy!
Husband’s rating: out of 5
Addie’s rating: out of 5
My rating: 4 out of 5
Blueberry and lemon scones
- 2 cups all-purpose flour
- ½ teaspoon salt
- ¼ cup granulated sugar
- 1 Tablespoon baking powder
- 6 Tablespoons unsalted butter cold
- 2 large eggs beaten
- ⅓ cup plain or vanilla yogurt can substitute with heavy cream
- ½ teaspoon vanilla extract
- ½ teaspoon lemon extract can substitute with lemon zest and freshly squeezed lemon juice from 1 lemon
- 1 cup blueberries, fresh or frozen if using frozen, do not thaw
- coarse sugar for topping optional
- Preheat your oven to 375° F. Line a baking sheet with parchment paper or a silicone mat and set aside.
- In a large bowl, whisk together the flour, salt, sugar and baking powder. Cut in the butter with your hands or a pastry cutter.
- In a small bowl, mix together the eggs, yogurt, vanilla and lemon extracts. Transfer to the bowl with the dry ingredients and mix together until everything just comes together. Gently fold in the blueberries.
- Flour your hands. Transfer the dough to a lightly floured surface. Gently press down on the dough with your hands until it is an approximate circle shape and about 1 inch in height.
- Using a bench cutter, knife or a pizza wheel, cut the dough into 8 even slices. Arrange these on your prepared baking pan, making sure to leave at least 2 inches in between each slice.
- If desired, you can brush the top of the scones with butter or milk and sprinkle with coarse sugar for a fun crunch. Bake in your preheated oven for 20 minutes or until the scones start to turn golden brown and a toothpick inserted in the center comes out clean.
- Transfer the scones to a wire rack to cool completely. They are best enjoyed the day they are baked.