Blueberry Lemon Scones
There’s nothing like a warm scone from the oven for breakfast. In England scones are served for afternoon tea, but at my house they’re breakfast or a morning snack. This recipe makes a lot, so if I’m not feeding a crowd, I put them in a freezer bag and pull them out to reheat anytime I need a baked treat. They’re not too sweet, which is my preference, but feel free to add a bit more brown sugar if you’ve got a sweet tooth.
Ingredients
Serves 18
Blueberry Lemon Scones:
3 cups flour
½ cup dark brown sugar
1 tablespoon baking powder
1 ½ teaspoons baking soda
1 teaspoon kosher salt
Zest of one lemon
6 ounces butter (1 ½ sticks), cold and cut into ¼” cubes
1 ¼ cups old fashioned oats
1 ½ cups blueberries (fresh or frozen)
Juice of one lemon
1 ¾ cup cold whole milk
¼ cup coarse white sugar (or turbinado sugar)
Process
Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper (or spray with non-stick baking spray). In the bowl of a food processor, pulse the flour, brown sugar, baking soda, salt, and lemon zest until it resembles coarse cornmeal. Alternatively, you can use a pastry blender to combine. Transfer mixture to a large bowl and stir in oats and blueberries.
Stir in milk and lemon juice until dough comes together. Using a large cookie scoop (or ice cream scoop), drop dough onto the baking sheets, spacing 3” apart. Sprinkle tops with coarse sugar and bake for 25 minutes, until scones are golden. Test inside with a wooden pick to make sure it comes out clean, indicating the centers are done. Serve warm or at room temperature.
Once cooled, keep in an airtight container for up to 3 days. Scones can also be frozen in freezer bags and reheated in a microwave oven or on a baking sheet for 12 minutes in a 350 degree oven.
