It is never a bad thing to double the fruit in a recipe. I highly dislike eating a fruit muffin or pastry and there is hardly any fruit in it! So naturally I had to double the fruit. And of course, anything with lemon has to be good! These scones combine the sweet juiciness of blueberries with the perfect tartness of lemons. They are nice and crisp on the outside with so much flaky moisture inside (if that makes sense). Each individual blueberry was sweet and popped right inside of your mouth, delicious!
Nayna at Simply Foods is hosting Breakfast Club #12: Berries. It is an event by Helen at Fuss Free Flavors. I thought these blueberry scones are perfect for highlighting what you can do with some fresh berries and a little amount of time. You can even freeze the individual pieces of scone dough and bake in the morning for fresh scones for breakfast!
Also, this Blueberry Scone Easy Recipe is perfect for the Food Palette Series: Purple Event.
Delicious Rating: Scones are simple of enough to make, don’t overwork the dough! Fresh blueberries are in abundance now here in Mexico. If you can’t get your hands on them, use a different fruit or even lemon zest or pumpkin…both equally delicious! I will definitely make these again, even cut them into cute small triangles and bring to a brunch. My scones didn’t brown a lot so if you prefer your scones to be browned more, brush with egg or milk to do so. The glaze has to be one of the best things I have ever eaten in a spoon! It adds that lemon taste you need to take these scones over the edge of deliciousness. Don’t leave it out!
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A mixer is not required for this easy recipe, just a firm spatula or wooden spoon.
Don’t they look beautiful! The dough can be a little sticky so use floured hands when handling.
If you want smaller triangles, cut again in half or shape as you please.
Use an egg wash for a more browned scone.