I thought of making Lemon Blueberry Scones when I saw all the Meyer lemons from my tree. What a great way to use the bountiful fruit the tree gives. So this morning I went out to the garden and picked some Meyer lemons. It was so foggy but my dog Bandit didn’t seem to mind. He likes to tag along whenever I walk out the door.
The Meyer lemon has a rich, sweet flavor. It is not sharp and lip-puckering as other lemons. It’s so juicy and fragrant, perfect with fresh blueberries. Using all the zest from one whole humble lemon and some of its juice makes a simple scone into something transcendent. No need for other spices here.
Make the Lemon Blueberry Scones
Start by mixing all the dry ingredients in a big bowl – the flour, sugar, salt, baking powder, baking soda and lemon zest. Next, cut in the diced cold butter using a pastry blender or fork until it forms coarse crumbs. Stir in the fresh blueberries. Then mix in the egg, lemon juice and plain greek yogurt or buttermilk. Transfer the dough to a lightly floured parchment paper. With floured hands form the dough into an 8-inch round disk with 1/2 to 3/4 inch thickness. Pat the dough making sure the thickness is even.
Dip a knife in flour and cut the dough into 8 equal wedges. Line a large baking sheet with parchment paper. Use a flat spatula dipped in flour and transfer each wedge into the lined baking sheet. Freeze the dough for 25 minutes. Meanwhile, preheat the oven to 400F degrees.
Brush the scones with yogurt or buttermilk and sprinkle it with raw sugar. Bake the scones in the preheated oven at 400F degrees for about 25 minutes until it’s golden brown.
You can serve these scones warm with plain, cinnamon or honey butter. I promise it will be so good!
Meyer Lemon Blueberry Scones
- 2 cups all-purpose flour plus more for dusting
- ½ cup granulated sugar plus 1 Tbsp
- ½ tsp kosher salt
- 2 tsp baking powder
- ¼ tsp baking soda
- 2 Tbsp raw sugar
- 1 zest of 1 Meyer lemon
- 2 Tbsp juice of Meyer lemon
- 1 ½ sticks cold unsalted butter (3/4 cup)
- ¼ cup plain greek yogurt or buttermilk plus more for brushing
- 6 oz. fresh blueberries
- 1 large egg beaten
- Wash the blueberries and dry with paper towels. In a large bowl whisk together flour, 1/2 cup + 1 Tbsp granulated sugar, salt, baking soda, baking powder and lemon zest. Cut cold butter in small dice and add it into the bowl. Use a pastry blender or fork and cut in the butter until it forms coarse crumbs.
- Stir in the blueberries. Add the egg, lemon juice and 1/4 cup yogurt or buttermilk. Mix together.
- Lay parchment paper on the counter and dust lightly with flour. Transfer the dough to the floured parchment paper. Dust your hands with a little flour and shape the dough into an 8-inch round disk about 1/2 to 3/4 inch thick. Pat the dough making sure the thickness is even. Dip a knife in flour and cut dough into 8 equal wedges.
- Line a large baking sheet with parchment paper. Using a flat spatula dipped in flour, transfer dough wedges into the lined baking sheet. Freeze dough for 25 minutes.
- Preheat oven to 400F degrees. Brush scones with yogurt or buttermilk and sprinkle with raw sugar. Bake scones for 25 minutes until golden brown on top. Serve warm with butter.