Classic Lemon Blueberry Scones

When most people think of scones, they think a dry and hard triangle that is lacking flavor and mouth feel. The key to making scone is very similar to making pie crust, you need to have the butter cold and well distributed throughout the dough to get that tender and flakiness that makes both a great. These lemon blueberry scones are tender and flaky and packed full of flavor. They are amazing right out the oven, and with making small batch of six in this recipe it is perfect since they all will be enjoyed most likely right away. If you have ever doubted scones, you need to try these!!

In a bowl, whisk together the flour, ⅓ cup granulated sugar, baking powder, baking soda and salt.  Add the lemon zest and butter. Using your fingers, but the butter pieces into the flour mixture until texture is the size of rice grains. 

In a separate bowl, whisk together the egg yolk,  buttermilk and vanilla. Add the buttermilk mixture to the flour mixture and mix until dough comes together in moist clumps.

If using frozen blueberries, toss them in 1/2 teaspoon of flour to soak up excess juice to keep the blueberries from bleeding into the dough down. Add the blueberries and fold gently until a ball of dough is formed. 

On a floured surface, press carefully the dough out into a 8 inch round and cut into six slices. Don't worry if the blueberries bleed some, it will happen.

The dough can be stored unbaked in the refrigerator for a couple days. bake according to directions below

Transfer the wedges to a greased and floured or lined sheet pan  at least 1” apart. Brush each scone with milk and sprinkle with sugar lightly. Bake for 20 minutes or until the golden brown around the edges and toothpick comes out clean.

Serve and enjoy the scones warm. 

Classic Lemon Blueberry Scones

35 mins Serves 6 Ingredients: blueberries, All purpose flour, granualted sugar, butter,