I’ve been a little obsessed with scones, lately. I wanted to find the definitive scone. The scone to best all scones. The one scone to rule them all. What I discovered is that I just seem to like all scones, and most of all the one I’m eating! This week it’s my Dried Blueberry Lemon Scones.
Dried Blueberry Lemon Scones are tender and moist and just a bit crumbly. Very scone-like. They’re loaded with dried blueberries and the slight lemony flavor of the scone is intensified by the lemon in the glaze. It’s those blueberries that steal the show. though. There’s just something about dried blueberries. They’re like soft, squishy little flavor bombs.
About Dried Blueberry Lemon Scones:
Dried Blueberry Lemon Scones are not as cake-like as my Chocolate Cherry Scones (I love and miss you guys! I promise I’ll make you again soon!!) or as creamy and soft as my Mardi Gras Scones. (There is a surprise, there is cream cheese in those.) Dried Blueberry Lemon Scones lean a little more toward the traditional side of scones than either of those.
I do have a bit of a secret when I make scones. Or scones other than the Mardi Gras Scones with the cream cheese. I like to use cream or at the very least 1/2 and 1/2. I just think it makes them taste rich without going overboard on the butter.
The other secrets shouldn’t be secret at all; they’re just common knowledge. Keep the butter cold, handle the scones as little as possible, and preferably mix by hand. I recently got a scone pan and I love that it helps make beautiful (or as beautiful as a scone can be, lol) bakery-style scones, but it isn’t necessary to use any special equipment.
How to Vary the Dried Blueberry Lemon Scones:
This particular recipe can be varied in so many ways. Use just about any fruit or berry, dried or fresh and it will be lovely. Use the lemon zest in the scone and in the glaze if it complements the fruit. If not, use an extract instead of the zest. Vanilla if you’d like or another if you have it on hand and think it will work well.
Saving money on Dried Blueberry Lemon Scones:
It seems as if my standard advice for saving on any baking items is to stock up during the holiday sales or pick up at Aldi if you have one nearby. Buyer’s clubs have great pricing, too, but you’ll generally need to buy a larger quantity and they can’t touch Aldi’s low cream price. Cream and butter are really the priciest of baking items and are often up to half off during the holidays. Stock up on butter and freeze and be aware that cream keeps for weeks, unopened, past the “buy by” date.
Lemons are often at a great price at Aldi, but you’ll usually need to buy by the bag. Sometimes I’ll see dried fruit there. I do like Costco for the dried berries; they’re dirt cheap in heavy, resealable bags.
When shopping for lemons, don’t pay too much attention to variations in color (as long as it isn’t dried browning) but pick up several to get an idea of the weight. Choose the heaviest; it will likely be the one with the most juice.Print
Dried Blueberry & Lemon Scones
A quick, easy basic scone recipe with the winning flavors of blueberry and lemon.
- Total Time: under 30 minutes
- Yield: 8 scones
- Category: Breakfast or Brunch
- Cuisine: American
To make the scones:
Preheat the oven to 400 degrees F.
Sift together the dry ingredients; the flour, baking powder, salt, and sugar. Add half the lemon zest and mix through. Using hands, 2 forks or a pastry blender, cut in the butter to coat the pieces with the flour. The mixture should look like coarse crumbs with some larger pieces. You’ll know its right when you can squeeze a portion of it in your hand and it sticks together.
Add blueberries, then make a well in the center and pour in the cream. Fold everything together just to incorporate; do not overwork the dough. You may need a little less or more cream to make the scones come together.
Press the dough out on a lightly floured surface into a rectangle about 12 by 3 by 1 1/4 inches high. Cut in 1/2 then cut the pieces in 1/2 again, giving you 4 (3-inch) squares. Cut each square in 1/2 on a diagonal to give you the classic triangle shape.
Place the scones on an ungreased cookie sheet (or into a scone pan, pressing lightly to fill pan). Bake for 15 to 20 minutes until light golden brown. Let the scones cool before applying the glaze.
To make the glaze:
Melt butter in a medium-sized bowl. Add the rest of the lemon zest, then whisk in the confectioner’s sugar until dissolved. Drizzle over scones and let sit for several minutes to let the glaze dry.
I often zest lemons when a recipe doesn’t call for the zest and keep it in the freezer. When I make these scones I like to pull some out and use a full tablespoon of zest in the batter and another tablespoon in the glaze.
Keywords: Breakfast or Brunch Dish, dried blueberries, Dried Fruit, glaze, Lemon, scones