Lemon Blueberry is my favorite non-chocolate combo (let’s face it, chocolate pb, choco banana, choco mint, choco hazelnut – all better than anything with fruit). Easy to put into pancakes but I hadn’t yet tried it in a scone. As we almost always have a bag of frozen wild blueberries from Trader Joe’s in our freezer, it was nice to know this spring/summer recipe could technically be made any time of the year. Frozen berries worked GREAT.
I heart scones as you can probably tell. That said, I often avoid recipes that need to be eaten ASAP as they can really only be made for company. I mean, I COULD eat 8 scones in a day, but I try not to. Scones, generally speaking, do not hold up well. They DO however freeze well. Here are your prep ahead options for these light, flaky, perfectly sweet and fresh springtime scones.
1. If you’re hosting breakfast/brunch, these can be made and kept in the fridge (up to two hours) in dough form (once triangles are cut and placed on baking sheet). Chill them covered with plastic and (remove plastic first) throw them into the oven when your friends are set to arrive.
2. They can also be frozen as dough triangles, and then baked from frozen. To flash freeze, place dough on wire rack and freeze uncovered for an hour. Once solidly frozen, combine scones in a gallon-sized ziplock bag. Bake from frozen (you might need to bake them several extra minutes) and continue with glaze.
3. Last but not least, you can freeze them after they’re baked (but not glazed). I recommend this last as they might dry out the tiniest bit in the process. Do the same “flash freezing” technique as I just described. To reheat, place on baking sheet and heat in 300 degree oven until warm and toasted. Cool slightly and glaze.
Hope that helps! I hate to waste food so I’ve become a self-taught (and sadly, self-proclaimed) expert on freezing. Rich is probably the only one who is in my kitchen enough to notice my freezing skills and apparently “freezing ability” is not a trait he finds exciting or attractive.
Glazed Lemon Blueberry Scones
Makes 8 (to make 16 mini scones, read step 5)
2 c. flour
1 tbsp. baking powder
1/2 tsp. salt
3 tbsp. sugar
5 tbsp. unsalted butter, cold and cut into 1/4 inch cubes
Zest of 1 lemon (about 1 tsp.)
1/2 c. heavy cream
1/2 c. whole milk
1/2 c. frozen blueberries
Juice from 1/2 a lemon
1 c. powdered sugar
1/4 tsp. pure vanilla extract
1. Preheat oven to 425 degrees.
2. Whisk flour, baking powder, sugar and salt in a medium mixing bowl.
3. Add butter and lemon zest; cut in butter using a pastry blender or your fingertips until evenly distributed with no larger clumps remaining.
4. Add cream and milk and fold gently until almost combined; add blueberries and continue to fold gently with a rubber spatula until just combined.
5. Turn dough onto floured countertop or cutting board and bring together into a ball. With floured hands, press ball out into 8 inch round disk (about 1 1/2 inches thick). If you want to make them “mini”, divide dough in half and form two disks – resulting in 16 small scones.
6. Cut round into 8 wedges, pizza-style. Using a floured spatula, transfer dough triangles to ungreased baking sheet, spacing evenly.
7. Bake for 12-15 minutes or until edges are turning golden brown. Let cool for several minutes on baking sheet and remove to wire rack placed on top of waxed paper (for easier clean up).
8. While scones cool, whisk glaze ingredients together. Spoon glaze over cooled scones. Serve as soon as possible.