I made my first scones and I’m in love with them! These scones melt in your mouth they are so soft and delicious. Some scones are dry and so people get turned off by them. When I told my husband I was making these he was thinking of the cardboard tasteless ones he’s had in the past. When the scones came out of the oven I popped a piece in my mouth and I was taken back to where I first had scones in Myrtle Beach, when I could have eaten the whole basket they were so dang good. Anyway, I took a piece of the scone to my husband and I got that mmmm…sound and knew I had won him over to scones! I can’t take credit for this recipe I adapted it from another lovely blog “Relatively Unique” I just made minor changes to the recipe by adding lemon zest, it goes so well with blueberries, and few more blueberries. I think adding a pinch of grated nutmeg would be wonderful too, I usually put a little nutmeg in my blueberry pie, it seems to bring out the flavor of the blueberries more. If you like scones you will fall in love with this recipe so give it a try.
Blueberry Scones
1 Tablespoon fresh lemon juice
zest of 1 lemon
1 cup whipping cream
3 1/2 cups all-purpose flour
1/2 cup sugar
1/2 tsp salt
4 tsp baking powder
1/2 tsp baking soda
3/4 cup unsalted butter cold, cut into chunks
1 large egg
2 tsp vanilla extract
1 cup frozen blueberries
1 T.melted butter
large sugar crystals (optional)
Directions:
- Put lemon juice in 1-cup measuring cup, pour in whipping cream to 1-cup mark, and let stand a few minutes to make soured cream.
- Pre-heat oven to 425 degrees, line a cookie sheet with parchment paper or silicone mat
- In a food processor put cold butter cut into chunks, then flour, sugar, salt, baking powder, baking soda and turn on until the butter is in small beads.
- Add egg and vanilla and turn on food processor then add soured milk until the dough forms into a ball.
- Turn dough out onto a floured surface and knead in the blueberries and lemon zest.
- Roll dough out into a circle and cut with a pizza cutter like a pie.
- Brush top with melted butter or egg wash and sprinkle sugar on top
- Bake for 14 to 16 min., if higher elevation cook 16-19 min.
- Cool on rack and enjoy!
I am so happy you liked them! We made some more this weekend, but used chocolate chips instead of blueberries this weekend! Love that you added lemon zest! Your photo's are beautiful! Take care and hope your week is off to a good start.
Thanks for the compliments. Scones with chocolate chips what can be better!
I love blueberry scones. My secret to keeping them from getting mushy is to freeze the blueberries a bit and incorporate them frozen. They are perfect once cooked. Yours look pretty too – always makes it taste even better.
I share your secret too, I always have frozen blueberries on hand because I love them in my cold cereal. I used frozen ones in this recipe but didn't think to give that tip, thanks for reminding me. I swear ever since I made the scones that is all I can think about, I need to make some more!
made your bluberry scones last night and they were very dry and crumbly. What did I do wrong. Thanks Cindy
sounds like you didn't have enough moisture, did you add the egg and all the cream? I've made those several times as well as lots of other readers and no one has said that yet. Sorry, yours turned out that way. Did they look dry when you were putting them in the oven?
Autually the batter was very moist and didn't ball up for me. The butter was soft, could that have been the problem?Thanks
The butter being soft does change the scones and that is probably part of your problem. If your butter was soft I imagine they didn't rise very high for you too. One thing I have used that helps my scones out is to use frozen blueberries straight from the freezer and it seems the second batch that has been waiting to go into the oven rises very high and I think it has to do with the blueberries un-thawing and causing the dough to be extra cold. These scones are a bit crumbly the inside should be like a biscuit texture, they should melt in your mouth and crumble a bit when you bite into them. If you have never made them before and it was your first time then don't give up yet. If you are thinking of a yeast type scone that is deep fried like some people in the west call scones these are not that type. Thanks for the feed back I hope I help figure it out for you a little bit.
I just tried this. Yum! I had a little trouble with the blueberries getting smashed as I incorporated them into the dough, and the dough got wetter and wetter. Nevertheless, the finished product is wonderful, and the smashed blueberries didn't seem to hurt anything. I read above that you (at least) partially freeze them, and that would have been my thought for a solution. Also, I tossed them with a little bit of flour so they didn't turn the batter blue. I'm eating one as I write this, and it is moist and light, as promised. Thanks! I'm linking back to your recipe in my own blog. Love it.
Hi Barbra, glad they finally worked for you they are delicious and moist. I need to change that to"use frozen blueberries" it works much better. Thanks for the comment 🙂
This looks so delish! I have been craving some really good scones. I was wondering, I have a small food processor, would this recipe work using the old fashioned pastry cutter?