Our Best Blueberry and Lemon Scones recipe is inspired by country music Kayley Bishop. I have known this amazing woman for a little over three years now. The very first time we met, she gave me a sweet tooth I still have to this very day. Just like these scones, Kayley Bishop’s music has been comfort food for my soul. It’s timeless, rich, and just enough sweetness that keeps you coming back. When she mentioned scones, I jumped on the opportunity.
By design, this recipe for Our Best Blueberry and Lemon Scones has many of the qualities I find in Kayley. It’s the small things that make Kayley who she is. It is the exact same for this recipe. All the small details, from the nutmeg to the refrigeration before baking, may not seem like much, but take them away, and you will notice. This recipe and the music from Kayley Bishop are two things you need to try. Check out the recipe and learn more about Kayley Bishop by clicking here.
Our Best Blueberry and Lemon Scones
- 1 food processor
- 1 large sheetpan
- 1 sharp knife
- 1 oven
- 2 1/2 cups all-purpose flour plus more for rolling out dough
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon
- 2 tablespoons lemon zest
- 1/4 teaspoon nutmeg
- 1/2 teaspoon salt
- 1/2 cup unsalted butter cut into cubes
- 1/2 cup buttermilk plus 2 Tbsp for brushing
- 1 large egg
- 1/2 teaspoon pure vanilla extract
- 1 cup heaping cup fresh blueberries
- coarse sugar
- 2 tablespoons lemon juice
- 1 cup confectioners sugar
- In a food processor, pulse the flour, sugar, baking powder, cinnamon, nutmeg, lemon zest, and salt together. Add the cubed and pulse until the mixture comes together in pea-sized crumbs.
- Add the 1/2 cup heavy cream, the egg, and vanilla extract to the food processor bowl. Pulse until the dough comes together, but still has moisture.
- Pour the mixture onto a floured surface. Coat the blueberries with flour. With floured hands, work the blueberries into the dough and work into a ball as best you can. The dough will be sticky. If it’s too sticky, add a little more flour. If it seems too dry, add 1-2 more Tablespoons of buttermilk. Form into an 8-inch circle and, with a sharp knife, cut into 8 wedges.
- Brush scones with remaining buttermilk and sprinkle with coarse sugar.
- Place scones on a parchment-lined baking sheet 2-3 inches apart and refrigerate for 10 minutes.
- Mepreheat oven to 400°
- Whisk the lemon juice and confectioners sugar together until smooth.
- Bake for 22-25 minutes or until golden brown around the edges and lightly browned on top. Remove from the oven and cool for a few minutes before topping with lemon icing.
- Leftover iced or un-iced scones keep well at room temperature for 2 days or in the refrigerator for 5 days.