With three batches of scones baked, I had quite a few scones to eat, so I tabled my experiment until this past week. Little guy #3 loves blueberries so I picked up a container and discovered that Target was carrying huge, juicy blueberries. It reignited my blueberry lemon scone quest. The recipe below was the result. As always, I learned a few things. The first was that although mammoth blueberries are awesome for snacking and perhaps in other baked goods, they were more difficult to work with in the scone recipe. While mixing ingredients and forming the scones by hand, albeit ever so gently, it was difficult not to squish some of the berries. Further, since they were bigger, they weren't as evenly distributed throughout the scone leaving some bites with a lot of berry goodness and others with none at all. In the future, I'll stick to normal-sized blueberries.
As I mentioned in my coconut chocolate chip scone post, I was looking for a second recipe that was foundational for a wide variety of add-ins on the less sweet side. This recipe fits the bill and could be used with something still on the sweeter side such as currants or more savory like cheese and herbs. My unanswered scone question, despite my experiments, is the absence or presence of the egg. In the chocolate chip scone recipe I included an egg. This blueberry scone recipe does not include the egg. A scone without egg is supposed to be denser. The egg lightens the baked scone and helps to extend its shelf life. I am eager to hear your thoughts on the egg debate if you have any experience with it! In the meantime, as the mornings become crisper and summer fades from your memory, pour a hot cup of coffee and enjoy a delicious blueberry scone.
1 3/4 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
5 tablespoons sugar
5 tablespoons unsalted butter, frozen
1 cup fresh blueberries
Finely grated zest of 1 lemon
1/2 cup nonfat milk
1/4 cup light sour cream
1/2 teaspoon vanilla
Preheat oven to 400F degrees.
Gently whisk dry ingredients together. Grate the butter on the coarse side of the grater into the dry ingredient; gently toss to combine.
Fold the blueberries and lemon zest into the dry mixture. In a separate, small bowl, mix together the milk and sour cream. Once combined, add the vanilla. Make a well in the center and pour in the wet ingredients. Fold everything together just to incorporate; do not over mix the dough. If you desire the triangle shape, transfer the dough to a floured surface, and with floured hands, gently shape into a circle ~1/2 inch thick. Cut into 6 triangles and place on a baking sheet close together but not quite touching. The dough will be wet and sticky, so you can also spoon dough into 6 equal mounts onto a baking sheet lined with parchment paper. Wash with milk*, sprinkle with raw sugar if extra crunch on top is desired. Bake for 13-18 minutes or until the tops are barely golden brown.
1/2 cup powdered sugar
2 tablespoons fresh lemon juice
Mix together and lightly drizzle onto scone immediately before eating. Store in a plastic container lined with a paper towel.
*Many scone recipes call for a cream or egg wash to accomplish browner tops. I did a milk wash on half of the batch and didn't discover much difference, so for easy of ingredients and instructions, I don't think a wash on top is necessary for this recipe. However, if you are going to sprinkle with sugar, include the wash so that the sugar will stick to the top of the scone.
Blueberry Lemon Scones (printable recipe)