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summer scones

(3 ratings)
thyme4dinner avatar
Blue Ribbon Recipe by
Joan Penney
@thyme4dinner
Platte City, MO

Bright lemons just beg to pair with subtle blueberries!

Blue Ribbon Recipe

This is one delicious little scone. You can smell the lemon as you open the oven after baking. Lemon and blueberries are a fabulous flavor combination and perfect in this scone. The dried blueberries are sweet and plump and help the center stay soft and tender. Paired with the crunch from the sprinkled sugar crust, these scones are heavenly. A delightful treat!

— The Test Kitchen @kitchencrew
(3 ratings)
yield 8 serving(s)
prep time 15 Min
cook time 25 Min
method Bake

Ingredients For summer scones

  • 1/4 c
    water
  • 1/2 c
    +1 Tbsp granulated sugar, divided
  • 3 oz
    dried blueberries
  • 1 md
    lemon, zestes
  • 1 1/2 c
    all-purpose flour
  • 1/4 tsp
    baking powder
  • 1/4 tsp
    baking soda
  • 1/4 tsp
    coarse salt
  • 6 Tbsp
    butter, cold
  • 1/2 c
    buttermilk

How To Make summer scones

  • 1
    Preheat oven 375 degrees F. Line a baking sheet with parchment paper.
  • Dried blueberries soaking in a pot of water.
    2
    Bring water and 1/4 c sugar to boil. Remove from heat and add dried blueberries. Allow to sit while preparing dough.
  • Lemon zest, flour, sugar, baking powder, baking soda, and salt in a bowl.
    3
    In a large bowl, add lemon zest, flour, 1/4 c sugar, baking powder, baking soda, and salt. Mix well.
  • Butter being cut into flour.
    4
    Cut in cold butter until pieces no larger than a pea are visible.
  • Buttermilk mixed with butter and flour in a bowl.
    5
    Add buttermilk. Stir until there are no dry spots (add some of the blueberry sugar water if too dry).
  • Draining blueberries over a white bowl.
    6
    Drain the blueberries reserving the sugar water for another use.
  • Blueberries mixed into batter.
    7
    With your fingers, work the blueberries into the dough.
  • A disk of dough on parchment paper lined baking sheet.
    8
    Pat into a 2" thick disk, move to parchment lined baking sheet.
  • Dough cut into triangles on parchment paper.
    9
    Sprinkle disk with remaining 1 Tbsp sugar. Cut into 8 triangles.
  • 8 blueberry scones baked on a baking sheet.
    10
    Bake for 21-25 min.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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