A tender, flaky and delicious breakfast treat.
Scones have always sounded so daunting. So fancy, so … British. I honestly had never tried making them until very recently. It’s almost embarrassing to admit, since I’ve been baking for decades. Muffins – no big deal. But scones just sounded harder. Maybe I’m alone in this thought. Anyway, if you’ve never tried making scones, I’m here to tell you that you can do it. It really wasn’t any harder than muffins! I’m serious. Yes, I had a nice sticky mess going on the first time, but they still turned out great!
No fancy ingredients for these blueberry scones. You don’t have to buy anything special for them. Okay, so the original recipe called for a fresh lemon which I didn’t have, and substituted bottled lemon juice. I thought it worked great. A fresh lemon is always better if you have it though. The tip I read to grate frozen butter… genius! I used a box grater, which was a bit messy, but so was everything else I was doing! The recipe I was reading said to slowly fold in the blueberries. I would say it was more like “gently press the blueberries into the dough and hope it doesn’t make a mess” for a scone novice such as myself. But it did work!
That was the hardest part! So, if that didn’t scare you off, then you’re ready to make scones! Cut them into 8 pieces and transfer to a parchment lined baking sheet. The parchment is key for easy clean up. Trust me. Mine aren’t all the same perfect size and they came out a bit “rustic” looking, but I kind of liked that look.
The glaze couldn’t be easier, and what a fun twist with the lemon glaze. Using bottled lemon juice worked just fine if you don’t happen to have a fresh lemon. I would guess using frozen blueberries would also work great. I happened to have a bunch of fresh blueberries since they were in season and on sale. I love fresh blueberries. I seriously need to figure out how to grow them myself. I guess you can grow blueberries in a container. Did you know that? I wonder if I’d be able to pull that off, though.
These blueberry scones with a slightly tart lemon glaze were just a delightful breakfast treat! Let the scones cool most of the way before adding the glaze – or it will just soak into the hot scone. Scones are best eaten fresh, but freezing them does work too.
I sent my kids outside and enjoyed this lovely scone with a cup of coffee and some peace and quiet.
(Recipe adapted slightly from Sally’s Baking Addiction)