There’s nothing better than a freshly baked pastry for breakfast (or any time of day, really). But, if waking up earlier than usual to bake doesn’t sound very appealing, I’m right there with you. Fortunately, this lemon blueberry scone recipe is both time-efficient and easy, making it a great way to start the day. It comes from one of my favorite cookbooks, The Ultimate Cooking for One Cookbook, although I do modify the recipe for both ease and taste, which I will specify in the list of ingredients. This recipe yields four scones, but I would recommend that if you are making this for one person that you make half the recipe since it does not keep very well overnight. I have made this recipe a few times, and I keep coming back to it because it is delicious: the scones are perfectly airy, with a hint of sweetness that isn’t overpowering and a pop of tartness from the fresh blueberries. A breakfast food or dessert, these lemon blueberry scones will never disappoint.
Lemon Blueberry Scones
Ingredients
Instructions
To make Scones: Preheat oven to 425 F. Line a large baking sheet with parchment paper.
In a large mixing bowl, stir together flour, sugar, baking powder, salt and baking soda.
Using a pastry blender, a fork or your fingertips, cut butter into flour mixture until mixture resembles fine crumbs. (I would recommend using a stand or hand mixer for this step. It can be difficult to obtain this texture with a fork or your hands. If you are using a hand mixer, poke holes in a paper plate and put the beaters through the holes to create a cover so that the flour does not go everywhere. I don’t use paper plates, so I put the beaters through the handle in a cutting board as shown in the picture.)
In a small bowl, whisk together milk, egg yolk, lemon juice and lemon zest. Pour into flour mixture and stir until just combined.
Gently stir in blueberries.
Turn dough out onto a lightly floured work surface. Knead very lightly and form a 5†x 5†circle that is 1†thick. (I usually add a little extra flour because the dough can become very sticky as you knead. You don’t want the dough to be too sticky because it will be hard to separate it and place it on the baking sheet after you cut it in the next step.)
Cut circle into four wedges and place on prepared baking sheet. Bake 13 minutes until golden brown.
Let cool on baking sheet for 5 minutes, then transfer onto a wire rack to cool completely, about 20 minutes. (I usually eat them warm, but you will want to let them cool completely if you plan to put the glaze on top. Otherwise, it will melt.)
To make Glaze: In a small bowl, whisk together powdered sugar, cream and lemon juice until smooth. Spoon over cooled scones. Enjoy.