Summer Fresh Recipe Series: Lemon Blueberry Scones

Warm from the oven, these scones are tender and flaky.  One bite and a blueberry bursts into your mouth and you taste pure sunshine from the lemons.  

Now that's a scone!

Saturday mornings have become my baking time.  That's when I get up early enough to turn on the oven during the summer months and bake a few things so we have goodies to snack on during the week.

I'm really loving the berries this year so I find myself baking with them a lot, that is unless MGG eats them all first!  Today I'm bring you my 6th installment of my Summer Fresh Recipe Series.  Which are recipes filled with fresh summer produce that are easy, light, and oh soooo tasty!  

I'm highlighting lemons and blueberries today.  Both of which scream summer to me, how about you?  I love everything about lemons and blueberries but when you combine them together...well it's a match made in heaven.

So let's take my Basic Scone Recipe and make a variation by adding in some lemon zest for mucho lemon flavor, and some tart blueberries. Oh these babies bake up so beautifully and they are just waiting for you to pop one in your mouth.

This makes a large batch of scones, so freeze some if you like and save for another day. They will keep 2-3 days on the counter, but if the weather is really hot you might want to refrigerate them. Just allow them to come to room temperature or pop them in the microwave to warm them slightly.


Enjoy!

Kitchen Tips:  

1. Use parchment paper which gives the bottoms a nice brown crust.  
2. Sprinkle sanding or sparkling sugar on the tops for an extra crunch and sweet bite.  
3. Fold the blueberries in gently so they don't mash up and bleed in your scones. 
4. Fresh blueberries are best to avoid the dough from turning blue.

Summer Fresh Recipe Series

• Grilled Honey Ginger Glazed Pork Tenderloin with Apricots & Brocollini
• Lemon Raspberry Dutch Baby
• Simple Mediterranean Salad
• Grilled Chicken Kofta
• Greek Cobb Salad

Lemon Blueberry Scones 

Yield: 12 scones

3 cups all purpose flour

3 tbsp sugar

1/2 tsp salt

4 tsp baking powder

3 Tbsp lemon zest

3/4 cup butter (cold)

1 egg

1 cup whole milk

2 cups blueberries
Sparkling sugar (optional)

Preheat oven to 450 degrees.

Add the dry ingredients to a large bowl and combine.

Using a pastry cutter cut cold butter into flour mixture until there are pea-sized pieces of butter throughout.  Add the milk and egg and mix just until a dough just starts to form.  Fold in the blueberries until well combined.

Remove the dough to a generously floured work surface and pat the dough just until it comes together. Pat the dough out to 3/4 - 1 inch thickness and cut with a biscuit cutter.  

Place the scones on a baking sheet covered with parchment paper and bake for 10 to 15 minutes or until golden brown on top.  Remove from the oven and allow to cool on a wire rack for several minutes.  Serve warm.