There’s something magical about transforming wandering through a local fruit farm into warm, buttery scones that capture the essence of summer in every bite. After returning home with our huge haul of blueberries and raspberries from a local farm, I couldn’t resist using a portion of the berries to make buttery and moist lemon berry scones. A delicious reminder that the best recipes often begin with a simple adventure and end with your kitchen filled with the most heavenly aromas.
Check out the video below of our berry picking adventure!!!
Lemon Berry Scones
Butter lemon scones that are great with blueberries or raspberries. Can be made ahead and frozen before baking. Then you can just pull them out when you're craving a scone and bake.
Ingredients
- 1/2 cup Sugar
- 2 Lemon Zest From 2 lemons
- 2 cups Flour
- 2 1/2 tsp Baking Powder
- 1/2 tsp Salt
- 8 tbsp Butter (unsalted) Frozen
- 1 Egg
- 1/2 cup Heavy Cream
- 2 tbsp Lemon Juice
- 2 tsp Vanilla Extract
- 1 cup Blueberries or Raspberries Frozen
- 1 cup Powdered Sugar
- 3 tbsp Lemon Juice
Instructions
- Combine the sugar and lemon zest until combined.
- Mix together the shifted flower, baking powder, and salt with the sugar and lemon zest from the previous step.
- Using a cheese grater, grate the frozen butter into the flour and sugar mixture. Once all of the butter has been added use a pastry cutter to ensure even distribution of the butter throughout the batter.
- Whisk together the egg, heavy cream, 2 tbsp lemon juice, and vanilla in a separate bowl. Add half of this mixture to the dry ingredients and mix until combined and then repeat with the remaining mixture.
- Fold the berries into the dough until combined.
- Transfer the dough to a floured surface and lightly knead the dough then form into a circle about 8 inches in diameter.
- Place the form dough on a lined baking sheet and place it into the freeze to cool for about 45 minutes.
- After the dough has chilled cut the dough into 8 equal triangles. Place the scones on a lined baking sheet and bak in a 400F oven for 20 minutes.
- Once the scones have cooled for a few minutes on the baking sheet transfer them to cooling racks. Tip: Place the cooling racks over parchment or wax paper to keep your counter clean during the next step.
- While the scones are cooling whisk together the powdered sugar and about 3 tbsp of lemon juice to make the glaze and then drizzle over the top of the scones.
Notes
These scones can be frozen and then baked later. Once you cut the dough into the individual pieces seal them well and freeze. When you are ready to eat them just remove them from the freezer and bake at 400 degrees. Since the scones are frozen it will take a couple extra minutes for them to bake.