These scones are flavorful, tender morsels of pure joy. Fresh or frozen blueberries with tangy lemon, a tender inside and a crispy crust. Try the lemony glaze for a finishing touch. They can even be frozen unbaked so you can have fresh baked scones whenever you want.
Prep Time20 minutesmins
Cook Time18 minutesmins
Total Time38 minutesmins
Course: Dessert
Cuisine: Scottish
Keyword: lemon, scones
Servings: 8pieces
Calories: 349kcal
Author: Getty Stewart
Ingredients
2cupsall purpose flour
1Tbspbaking powder
1/4tspbaking soda
1/4tspsalt
1/3cupgranulated sugar
2Tbsplemon zest
1/2cupcold butterdiced
1large egg
1/2cupGreek yogurt
2Tbsplemon juice
1tspalmond extract
1/2cupfresh or frozen blueberries
Glaze
1cupicing sugar
2-3Tbsplemon juice
Instructions
Preheat oven to 400°F (204°C). Lightly grease baking sheet or line with parchment paper or Silpat.
In large bowl, mix dry ingredients - all purpose flour, baking powder, baking soda, salt, sugar, and lemon zest.
Using two knives or pastry cutter, cut in butter until well distributed to form small crumbs. (Or, use your clean fingers - it's what I do!)
In small bowl, whisk together wet ingredients - egg, yogurt, lemon juice and extract. Pour into dry ingredients and stir until liquid is mixed in.
Stir in blueberries and gently continue to stir until dough starts to come together. There will be some loose crumbs remaining at the bottom.
Turn dough and crumbs onto a lightly floured surface and use hands to gently knead and work dough to form a ball. If dough is too dry, add an extra splash of milk. If it is too wet, a little flour to counter and top of dough.
Use your hands to shape the dough into a large circle about 1.5" high and 9" in diameter. Cut into 8 or 12 wedges.
Place on baking sheet leaving space between each scone. Bake for 14-16 minutes until turning golden. A couple minutes longer if using frozen berries.
Remove from oven and place on wire rack to cool.
Glaze
In small bowl, mix together icing sugar and 2 tablespoons fresh lemon juice. Stir well and gradually add more lemon juice as needed for icing to be smooth and drizzle off the spoon.
Drizzle or brush over scones. If you want the glaze to melt into the scones, add glaze while scones are hot. If you want an opaque glaze on top of the scones, add the glaze when scones are cool.
Video
Notes
Best enjoyed while still warm out of the oven.Let cool and store in airtight container for 2 days. Scones are truly best when fresh.Freeze baked scones in airtight bag or container for up to 3 months. Thaw overnight and reheat in oven at 350°F or gently in microwave for 1-2 minutes.Freeze shaped, unbaked scones on a baking sheet then wrap tightly in airtight container for up to 1 months. Bake, unthawed as described above adding up to five minutes. See article for more details.*Replace blueberries with cranberries, cherries, saskatoons, rhubarb, peaches or any seasonal fruit.Replace almond extract with vanilla or lemon extract.Replace lemon juice and zest with orange zest.