Blueberry lemon scones: a golden-brown sea of dried blueberries and lemon zest packed into a buttery, tender dough and baked to perfection. Not only is the bite-sized confection delicious, but it’s also versatile. Serve them for breakfast or dessert with a big cup of tea. Add them to holiday spreads, picnic baskets, kid’s lunch boxes and beyond.
If you’ve never had a scone, the texture is similar to a biscuit and the treats are often used for similar occasions. They’re both great breakfast foods and are often topped off with a pat of butter or a swipe of jam. But as most biscuit-loving Southerners know, the two foods differ in some notable ways.
Although both are quick breads, scones typically require eggs and heavy cream while biscuits use buttermilk. This is why scones — a popular treat on the East Coast — are more dense and flaky compared to southern biscuits. The dense, dessert-like texture of scones lends itself well to sweet ingredients, like the blueberry and lemon combo seen in this recipe.
If you want to make the treat a little lighter, try using Greek yogurt in place of heavy cream, as suggested below. This recipe also uses honey as a natural sweetener. The honey gives the scones a floral-like flavor that complements the already sweet blueberries and tangy lemon.
Once the dough for the scones is prepped and cut into six wedges, it’s placed into the oven and baked until golden brown (about 15 minutes). Serve the scones plain, with a lemon glaze or pat of butter. It’s the perfect way to put summer berries to use, as are these recipes for jams, salsas, tarts and more.
Blueberry Lemon Scones
Ingredients
