Hey y’all! It’s been awhile since I posted a new recipe & it feels amazing to be “back” now that Sutton is a little older and we have our routine down! A lot has been happening around here & I’m excited to share some news for the future within the next week or so. Stay tuned! 🙂
Okay now to the recipe! There are a few things I really want to highlight about this recipe. First, the dough can be made in a KITCHEN AID MIXER (always a winner in my book). You can use a pastry cutter if you would like, but it’s SO much easier to use a mixer. Second, the key to amazing scones is keeping the dough COLD! Usually, my recipes call for things like eggs and buttermilk to be room temperature but not in this case. The colder the better! Third, the glaze. It’s one of the best parts and only consists of confectioner’s sugar (AKA powdered sugar) and freshly squeezed lemon juice.
Sidenote: blueberries + lemons = one of my favorite flavor combos of all time!
Scones can be a little tricky because the texture and flavor are all about a perfect balance. Sometimes they can be too dry or too bland. But not this recipe! You can count on these scones to be slightly crisp on the outside with a soft & flakey on the inside. And the fresh blueberries literally burst in your mouth. So good!
I cannot wait for y’all to try these! Be sure to tag @petitesouthernkitchen on your Insta stories. It literally makes my day to see y’all making my recipes in your own homes!
Blueberry Lemon Scones
YIELDS 12 SERVINGS
PREP TIME: 15 MINUTES + 15 MINUTES TO CHILL
COOK TIME: 14-18 MINUTES
2 ½ cups all purpose flour, plus additional for rolling out the dough
1 tablespoon baking powder
½ teaspoon baking soda
1 teaspoon coarse kosher salt
⅓ cup sugar, plus additional for sprinkling
8 tablespoons (1 stick) unsalted butter, cold & cubed into ½ inch chucks
⅔ cup buttermilk, cold – plus extra for brushing the tops of the scones
1 egg, cold
1 teaspoon vanilla
1 cup fresh blueberries
2 teaspoons lemon zest (about 2 lemons)
2 cups confectioner’s sugar
2-4 tablespoons lemon juice (1-2 lemons)
- Preheat the oven to 400 degrees and line two cookie sheets with parchment paper.
- In the bowl of an electric mixer fitted with the paddle attachment, combine the flour, baking powder, baking soda, sugar, and salt.
- With the mixer on low, add cubed cold butter. Blend until the butter is roughly the size of peas (don’t over blend). 🙂
- In a small bowl, whisk together buttermilk, egg, and vanilla until combined.
- With the mixer on low, add the wet ingredients and lemon zest until just combined.
- Using a spatula, carefully fold in the fresh blueberries.
- Dump the dough onto a floured board. (I love using my marble pastry board)!
- Sprinkle the top of the dough with a little flour and form into a ball. Using a pastry cutter, cut the ball in half.
- Using a rolling pin, roll out each piece of dough into an 8-inch circle. Then put your fingertips together, palms facing yourself, and form gently shape each piece of dough in a perfect circle (evening out the edges).
- Take your pastry cutter and cut each piece into 6 pieces (12 scones total). I like to cut mine down the center and then make an X.
- Place 6 scones on each cookie sheet lined with parchment paper. Refrigerate them for 15 minutes before baking.
- Take the scones out of the refrigerator and brush the tops with buttermilk, sprinkle with sugar, and bake for 8 minutes. Then switch the pans (so they bake evenly in the oven).
- Then bake for another 6-10 minutes until the tops are lightly browned and the insides are fully baked.
- Let cool completely before icing.
- Whisk together confectioner’s sugar and 2 tablespoons of freshly squeezed lemon juice. Add an additional 1-2 tablespoons of juice if it’s too dry.
- Using a large serving spoon, drizzle the glaze all over the tops of the scones. Garnish with extra lemon zest (optional).
- Serve immediately or let the glaze set at room temperature for 30 minutes.
Store scones in an airtight container for up to 2 days.
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