As you might have noticed, we’ve been on a scone kick lately. That might be because a good scone is pretty much the perfect edible companion to just about anything, with these blueberry-lemon scones being my favorite breakfast scone. Like the lemon-poppy seed scones, they’re light and airy. The blueberries and lemon give a nice tartness and the sprinkled sugar adds just the right touch of sweetness.
Although blueberry is a somewhat traditional flavor for a scone, they were a departure from normal for me. For the longest time I avoided blueberries like the plague. As a kid, I had a strange fruit phobia. Blueberries weren’t on the top of that list (oranges and watermelons were the main culprits), but they were banned nevertheless. The older I got, the braver I got. I started to experiment, hesitantly at first, with frightened eyes and puckered lips. And then one sunny day I realized that strawberries weren’t going to cripple me and oranges weren’t going to kill me. And that was the beginning of my fruit adventure.
Even now, fruit is not my favorite–I’ll still take chocolate or peanut butter over strawberries or oranges any day–but I’ve learned to embrace nature’s candy. In any case, it says something about these scones that even I fell in love with them. They became an important part of my morning routine. It was beautiful while it lasted: sitting lazily in the kitchen nook, gazing out at the ducks that have made the swimming pool their home, savoring each crumbly bite between sips of homemade iced coffee.
- 2 cups flour
- 2 tbsp baking powder
- 1/4 cup sugar
- 1 tbsp cold, diced butter
- 1/4 cup sour cream
- 3/4 cup milk
- 1 1/2 cups fresh blueberries
- 2 tsp milk
- 1 tbsp coarse, clear, sparkling sugar
Preheat oven to 375 degrees. Place silpat or parchment paper on a cookie sheet.
Place flour, baking powder, sugar, and lemon zest in food processor. Pulse a few times to combine.
Add butter and pulse a few times.
Add milk and sour cream. Pulse until just combined. Remove dough and place on a floured surface. Add blueberries and knead in until just combined. Shape into about a nine-inch round. Brush milk on top, then sprinkle sparkling sugar. Cut pie-style into 8 pieces.
Place on silpat or parchment papered cookie sheet.
Bake 11-13 minutes until lightly browned and firm to the touch. Be sure not to over-bake.