These blueberry lemon scones bring nostalgia to me every time I pop them in my oven. When we brought Jude home from the hospital we walked in and my sweet sister had not only snuck in and baked us these beautiful scones but she had also frozen a dozen. Whenever we had company (and when there’s a squishy baby around you seem to have a lot!) I would bake off a scone for our visitor and me.
Tips and Tricks
Grated Butter- By grating and freezing the butter you are encouraging your blueberry lemon scones to become flakey. Instead of a creamy batter, you will have a lumpy and bumpy dough and that’s perfect! You want to see clumps of butter.
Storing Scones
Like most of my baked goods, I bake only what I want to eat and store the rest in the freezer for another time. For these scones: after I have formed the dough into disks and cut it into triangles, I freeze the dough for 15-30 minutes on a cookie sheet. I bake off what I need and wrap the rest in beeswax. The beeswax is not only more sustainable but looks too cute in your fridge!
HERE is the beeswax I use.
Click HERE for a few more recipes that can be stored and enjoyed any time.
Baking Scones with Littles
These scones are perfect for inviting your little ones to join you! My one suggestion would be to measure out all your ingredients before you head to the kitchen with your minnies. I do this during nap time. I have tried baking (measuring ingredients/reading recipes) while Jude is helping and something always goes awry. By taking the time to measure when he’s taking his nap I don’t run the risk of wrong measurements or frustration.
Blueberry Lemon Scones
Father’s Day is here and my dad is a BIG fan of all things blueberry so blueberry scones it is Pops! These scones are a cross between a scone and a muffin. Crunchy on the outside and soft on the inside, they are not one bit dry! Enjoy!
- 2 & 3/4 cups Flour
- 1 tbsp baking powder
- 1 tsp salt
- 1/2 cup sugar
- 2 eggs
- 1/2 cup half and half
- 1/2 cup sour cream
- 8 tbsp grated frozen butter
- 2 cups fresh blueberries
- zest of one lemon
In a large bowl mix together flour, baking powder, salt, and sugar; set aside.
In a small bowl mix eggs, half and half, and sour cream.
Add blueberries, lemon zest, and frozen grated butter to the flour mixture. Mix GENTLY until just incorporated (you will still see the butter this is good!) Add to your dry ingredients.
Form into a ball and split in two.
On a lightly flowered surface place half of the dough and form it into a disk. Cut into 6 triangles (see video) Place in freezer for at least 30 min or up to one month.
While the dough is freezing preheat your oven to 425. Bake scones for 18-20 min rotating halfway. Don’t forget to brew your coffee and enjoy with warm butter eeek so good!
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