These Freshly Milled Easy Lemon Blueberry Scone Recipe, are super easy to make and will add pure joy to your menu, bursting with lemon and blueberry flavor this is a must try recipe. When summer comes, I don’t find myself baking nearly as much and I am sure you don’t want to be in a hot kitchen either, especially if you live in a warmer climate like I do… Breakfast is an exception for me though.
There is nothing like waking in the cool of the morning and preparing some freshly milled lemon blueberry scone. Or any scone really that has in-season berries that bring the taste of summer breezes.
In this season, I have lots of fresh blueberries that need a purpose and this is one of my favorites.
What Are Scones?
Scones are basically a fancy biscuit, they are SUPER easy to make and these blueberry lemon scones melt in your mouth. The lemon icing just adds the perfect zesty lemon flavor that can be sort of addicting.
Scones make a super quick breakfast if you are looking for a great carb to go along with a protein.
This lemon blueberry scone recipe is just a handful of simple ingredients that you could feel good about feeding your family.
What kind of wheat berries?
I prefer soft white wheat for this recipe however, if all you have is hard wheat, really any whole wheat flour will do. Some like to specifically use whole wheat pastry flour. In my opinion, it is just as delicious with whatever you have.
What kind of sugar?
In recipes like this, my very favorite sugar to use is a fine coconut sugar. That being said, organic raw sugar is my go-to when I have no other options.
Can I substitute the heavy cream for a non-dairy product instead?
Yes, yes you can! Almond milk, oat milk, coconut milk. rice milk, whatever you got going!
Here is my disclaimer though, tastes may vary based on your choice of milk. If I had to choose a non-dairy option I would go with almond milk.
FRESHLY MILLED EASY LEMON BLUEBERRY SCONE RECIPE
Equipment
- A bench scraper or large knife either will do the trick here.
- Parchment paper
- Large bowl
- Rolling pin (optional)
- Cheese Shredder or Box Grater
Ingredients
- 2 cups freshly milled whole grain flour I prefer white soft
- 1/4 cup heaping of fin raw dehydrated sugar or fine coconut sugar
- 2 1/2 tsp baking powder
- 1/2 Tbs fresh lemon juice
- 1/2 tsp. salt
- 8 Tbs or 1/2 cup super cold butter frozen if at all possible but, not absolutely necessary more often than not I have used refrigerated butter. Shhh!
- 1/2 cup heavy cream
- 1 large egg
- 1 tsp. pure vanilla extract
- 1 cup. fresh blueberries you can use frozen but, I prefer fresh in this recipe
- Simple Lemon Glaze
- 3 Tbs. fresh lemon juice
- 1 cup. organic powdered sugar
Instructions
- Preheat oven to 400ºF
- In a mixing bowl add your dry ingredients, flour, baking powder, sugar, and salt. Mix well.
- Shred your SUPER cold frozen butter with a cheese shredder. I like to shred it in this way as it makes mixing it SO much easier as you are trying to not melt the butter. You can also cut it up into pieces of cold butter if that is your jam.
- With your thumbs mash the mixture against your fingers until you thoroughly get it mixed in, you can also use a pastry cutter to mix it.
- In a separate bowl add your egg, vanilla, lemon juice, and heavy cream (or milk of choice) and whisk together.
- Pour your wet ingredients into the flour mixture and start to mix it to form your scone dough.
- At this point, you will add your 1 cup of fresh blueberries
- You are now going to fold in the blueberries gently without making a blueberry mash.
- When the scone dough is ready, you are now ready to flour your work surface.
- Take your dough and gently form it into a large circle more like a salad plate size give or take, I always like to keep a super lightly floured surface from this point on.
- You want the circle to be about 1 1/2 inches thick.
- This next step is pretty straightforward, you are now going to cut it into 8 slices like you would a pie with a sharp knife.
- Prepare a large baking sheet with parchment paper and lay them tip to tip. I always stagger them with the tips facing each other four on each side.
- Baking time can vary from 20-25 minutes. So many ovens are different, I just start with 20 minutes and go from there, you are looking for them to look slightly golden brown.
- Once you pull them out of the oven set them on cooling racks and let them get to room temperature.
- Now it is time to make the simple lemon glaze. In a small bowl add your lemon juice and your powdered sugar, and whisk together.
- For best results, my favorite least messy way to glaze is to set my cooling rack with the lemon blueberry scones on top of a large sheet of parchment paper and then just glaze it fully with the lemon glaze. You can also set the cooling rack on top of a sheet pan and it will serve the same purpose as the parchment paper
Equipment needed
- A bench scraper or large knife either will do the trick here.
- Parchment paper
- Large bowl
- Rolling pin (optional)
- Cheese Shredder or Box Grater
Freshly Milled Easy Lemon Blueberry Scone Recipe
2 cups freshly milled whole grain flour (I prefer white soft)
1/4 cup heaping of fin raw dehydrated sugar or fine coconut sugar
2 1/2 tsp baking powder
1/2 Tbs fresh lemon juice
1/2 tsp. salt
8 Tbs or 1/2 cup super cold butter (frozen if at all possible but, not absolutely necessary more often than not I have used refrigerated butter. Shhh!)
1/2 cup heavy cream
1 large egg
1 tsp. pure vanilla extract
1 cup. fresh blueberries (you can use frozen but, I prefer fresh in this recipe)
Simple Lemon Glaze
3 Tbs. fresh lemon juice
1 cup. organic powdered sugar
Directions:
Preheat oven to 400ºF
- In a mixing bowl add your dry ingredients, flour, baking powder, sugar, and salt. Mix well.
- Shred your SUPER cold frozen butter with a cheese shredder. I like to shred it in this way as it makes mixing it SO much easier as you are trying to not melt the butter. You can also cut it up into pieces of cold butter if that is your jam.
- With your thumbs mash the mixture against your fingers until you thoroughly get it mixed in, you can also use a pastry cutter to mix it.
- In a separate bowl add your egg, vanilla, lemon juice, and heavy cream (or milk of choice) and whisk together.
- Pour your wet ingredients into the flour mixture and start to mix it to form your scone dough.
- At this point, you will add your 1 cup of fresh blueberries
- You are now going to fold in the blueberries gently without making a blueberry mash.
- When the scone dough is ready, you are now ready to flour your work surface.
- Take your dough and gently form it into a large circle more like a salad plate size give or take, I always like to keep a super lightly floured surface from this point on.
- You want the circle to be about 1 1/2 inches thick.
- This next step is pretty straightforward, you are now going to cut it into 8 slices like you would a pie with a sharp knife.
- Prepare a large baking sheet with parchment paper and lay them tip to tip. I always stagger them with the tips facing each other four on each side.
- Baking time can vary from 20-25 minutes. So many ovens are different, I just start with 20 minutes and go from there, you are looking for them to look slightly golden brown.
- Once you pull them out of the oven set them on cooling racks and let them get to room temperature.
- Now it is time to make the simple lemon glaze. In a small bowl add your lemon juice and your powdered sugar, and whisk together.
- For best results, my favorite least messy way to glaze is to set my cooling rack with the lemon blueberry scones on top of a large sheet of parchment paper and then just glaze it fully with the lemon glaze. You can also set the cooling rack on top of a sheet pan and it will serve the same purpose as the parchment paper.
How to store your freshly milled easy lemon blueberry scones.
Grab an airtight container and set them in there. We usually don’t have leftovers however, if we do we will put them in the refrigerator and try to eat them within a week.
That is it!
Warm scones are literally perfect for any season you are in. They are fun to have with a cup of tea or coffee for your afternoon break, or as a dessert! The beauty of cooking from scratch is you start to see food as a gift that just keeps giving. It brings friends and family together, it creates memories around the dining room table with our kids, and sometimes it’s just plain therapeutic to be in the kitchen creating!
I truly hope you love this Freshly Milled Easy Lemon Blueberry Scone Recipe as much as we do!
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