Scones are one of my favorite breakfast and brunch dishes to make specially when you are short on time. They come together quick and when served warm, they are delectable. Plus you can make savory or sweet and use whatever is at hands, seasonal berries, orange etc.
Ingredients at a glance
Dairy – Butter, Egg, Buttermilk
Dry Ingredients – Flour, Sugar, Baking Powder, salt
Flavors – Lemon zest, blueberries
Step by Step Process
Step 1 – Rub lemon zest in sugar with fingers releasing all the oil.
Step 2 – Whisk flour, baking powder, salt, sugar lemon mixture.
Step 3 – Grate in butter, beaten egg and buttermilk.
Step 4 – Mix until just combined.
Step 5 – Form a rough disc of about 8 inches diameter, do not knead.
Step 6 – Cut wedges and place on the baking tray.
Step 7 – Brush with additional buttermilk.
Step 8 – Bake in a pre-heated oven at 350 F for 20 minutes until golden brown.
FAQs
Substitutions and Variations
This is a basic recipe and one of my favorites. I make the same recipe with strawberries scones. You can also make dates and walnuts scones with the same recipe.
If you are interested in savory scones, you can try my cheddar cheese and green onions scones.
What to eat with blueberry scones?
This is a breakfast, brunch or tea item. So a good hot beverage like tea or coffee is the best combination. You can serve it as a side dish to other breakfast items. Usually I pair the sweet scones like Strawberry Scones or Orange scones with something savory like Frittata or Omlette or Quiche. If you are serving cheese scones, you can serve pancakes and waffles.
Storage and Make Ahead
Scones are best eaten fresh, however if you want to make ahead, i will prepare and even brush them and then freeze. Once solid, i will store them in a zip lock and freeze up to a week.
When serving, place on a baking tray and bake in a pre-heated oven at 350 F without thawing.
The glaze can be combined in a sauce pan and heated at the time of serving to maintain the consistency.
Recipe
Yield: 12 scones
Blueberry and Lemon Scones
Scones are one of my favorite breakfast and brunch dishes to make specially when you are short on time. They come together quick and when served warm, they are delectable. Plus you can make savory or sweet and use whatever is at hands, seasonal berries, orange etc.
Prep Time
30 minutes
Cook Time
30 minutes
Additional Time
10 minutes
Total Time
1 hour 10 minutes
Ingredients
For the Scones
- 2 cups All-purpose Flour/Maida
- 1/2 cup Sugar, granulated
- 2 1/2 teaspoons Baking Powder
- 1/2 teaspoon Salt
- 1 Egg
- 1/2 cup Buttermilk *
- 1/2 cup Butter, cold
- 1 cup Blueberries
- 1 tablespoon Lemon Zest
For the Glaze
- 1 cup Icing Sugar/ Confectioner’s/ Powdered
- 2-4 tablespoons Lemon Juice
Instructions
For the Scones
- Rub lemon zest and sugar in a bowl.
- Whisk flour, sugar, baking powder and salt in a large bowl.
- Whisk buttermilk and egg in a separate bowl.
- Grate butter in the flour mixture.
- Add in the buttermilk and egg mixture into the flour.
- Work with your fingers, to combine or use a spatula.
- Add blueberries half way through.
- Do not knead or work too much, just form a rough dough to bring together. You might need to add a tablespoon or two of buttermilk or flour depending upon the mixture.
- Form a rough circle of around 8 inches in diameter on a parchment or silicone baking sheet.
- Cut wedges, first half then quarter and then 3 in each quarter to make 12 scones.
- Place on baking sheet line but not greased.
- Brush with buttermilk.
- Chill in fridge while oven is pre-heating.
- Bake in a preheated oven at 350 F for 20 minutes until golden brown.
- Cool and glaze.
For the Glaze
- Combine lemon juice and icing sugar in a small sauce pan.
- Whisk on low heat till thickens.
- Use immediately.
Notes
* You can use whipping cream, in middle east buttermilk is widely available as laban. You can also make buttermilk by adding 1 teaspoon of vinegar or lemon juice in 1/2 cup milk.
Recipe Name
Blueberry and Lemon Scones
Author Name
Nadia
Published On
Preparation Time
Cook Time
Total Time
