In celebration of blueberry season, I’m pulling out one of my favorite fruit-filled scone recipes for this month’s Baking Together. These lightly sweetened, lemon-scented biscuit treats (Blueberry Lemon Scones) take full advantage of summer’s finest blueberries. The dough comes together easily – by hand or by food processor – and the baked scones are tender, flaky and flavorful with just the right ratio of berries to batter (too many berries make for soggy scones – see note below). I think they are best right out of the oven, but I’ve given you storage tips below.
While breakfasts and brunches are the most obvious destinations for these scones, they are equally delicious when served as a shortcake-like, summery dessert. Split them, lightly toast them, and serve with a scoop of ice cream or a dollop of whipped cream and a handful of berries. The combo is both gorgeous and delicious.
Check out the kitchen notes below for tips and variations. And then be sure to check out all of our other blueberry Baking Together recipes, including this Blueberry-Lemon Cornmeal Upside-Down Cake and these Lemony Blueberry Bars with Chunky Almond Crumble.
So much blueberry love here, so be sure to share with us in the comments where you are using your blueberries.
Kitchen Notes
Eat some, store some.
Scones are best when served fresh. Cover leftovers (a cake dome or bowl works best) and stow at room temp for a day before reheating or splitting and toasting. For longer storage, freeze the scones.
Add a finishing touch if you like
The scones are delicious and can be served “as is”. To add a little shimmer and a delicate crush, brush the tops with a bit of extra milk and sprinkle some coarse sanding sugar over the tops before baking. Or dust the baked scones with confectioners’ sugar or a drizzle of lemony glaze (see recipe below) just before serving.
Perfect isn’t the goal
No matter how you serve them, don’t worry about making them look “perfect” (which is one of my least favorite words especially when it comes to baking). Scones are traditionally craggy and uneven. Just the right amount of blueberries While blueberries are plentiful this time of year, resist the urge to add more than the recommended amount to the dough. More ‘bluebs will overwhelm the dough making the baked scones soggy. Before getting started, sample the blueberries. If they are tart, add up to 1 teaspoon granulated sugar to the bowl before lightly crushing them.
Vary the flavors
- Add a tablespoon or two of finely chopped crystalized ginger to the dough along with the blueberries.
- Swap in the same amount of grated orange zest in place of the lemon zest.
- Swap in an equal amount of raspberries in place of the blueberries.
- Tree Fruits like peaches and plums can used in place of the blueberries. Pit and cut the fruit into small chunks (think blueberry-sized pieces).
Lemony Glaze
- 1 cup (4 ounces) confectioners’ sugar, sifted if lumpy
- 3 to 5 teaspoons freshly squeezed lemon juice
1. In a small bowl, stir the confectioners’ sugar and 3 teaspoons of the lemon juice. Add more lemon juice, a little at a time, until the glaze is smooth, very thick, and shiny. It should flow thickly but smoothly and form a ribbon that very slowly disappears.
2. Prepare and bake the scones without a topping. When the scones are cooled completely, use a spoon or small spatula to drizzle glaze over the top of the scones in a zigzag pattern. Serve immediately or store at room temperature.
