There are only 18 recipes (counting this one) on this little blog.
Four of those feature blueberries.
If you had asked me 5 years ago if I liked blueberries I would have said no. Yesterday I found myself waist deep in my mom’s blueberry patch stuffing my face. They have won me over.
One of the reasons I gravitate towards blueberry recipes is that every summer for the past I-don’t-know-how-many I go out to a local blueberry farm and pick till I am suffering from heat exhaustion. The minute the berries make it in to the house I immediately put them, single layer, on cookie sheets and in to the freezer. Blueberry recipes are always calling my name because the blueberries I stashed away in my freezer are always begging to be used up.
Do you put fruit and veggies up in the summer? So far this summer I have made strawberry jam and frozen some strawberry puree. Raspberry jam, frozen cherries, canned peaches, canned beans, frozen corn, and tomatoes will all find their way in to my pantry and freezer before fall sets in. Take advantage of it! Then in the dead of winter you can make these scones, close your eyes, and imagine it is July again.
Lemon Blueberry Scones (makes 8)
2 cups all purpose flour
1/4 cup sugar
2 tsp baking powder
1/4 tsp salt
6 tbsp butter, chilled
1/2 cup milk
1/4 cup fresh lemon juice
1 tbsp lemon zest
1 cup frozen blueberries
Preheat oven to 400F. Line a baking sheet with parchment paper.
In a large bowl, whisk together flour, sugar, baking powder and salt. Cut butter into 6-8 chunks and add to flour mixture, tossing to coat. Using your fingertips, rub the butter into the flour until mixture is sandy and butter is well distributed, with no pieces larger than a big pea.
Add in milk, lemon juice and lemon zest and stir until dough comes together. If dough is too wet, add an additional tablespoon of flour to the dough.
Either keeping the dough in your mixing bowl, or turning it out onto a lightly floured surface, knead dough for about 1 minute. Flatten dough and add blueberries. Knead gently for 30-60 seconds to distribute them. Divide dough into two balls and press each into a disc about 3/4-inch thick. Use a knife to divide each disc into quarters and place scones on prepared baking sheet.
Bake for 17-22 minutes, until scones are golden brown.
Lemon Glaze (optional)
1 tbsp lemon juice
1/2 cup confectioners’ sugar
Whisk glaze ingredients together until smooth, then drizzle over still-warm scones before serving.
Ps. Whatever you do DO NOT use bottled lemon juice for the scones or the glaze. Please trust me on this one. Only fresh squeezed juice will do. Anything else will only disappoint you.