Lemon Blueberry Scones

     Every year for my sister's birthday my mom used to make lemon blueberry scones. The reasoning we gave as kids was because my sister was blonde with blue eyes so the flavor matched the way she looked. As we grew older I remember my mom making them more often throughout the summer and they always reminded me of my sister's birthday. Now that I am an adult and no longer live super close to my family, my sister's birthday came and went and the only way I celebrated was mailing a package and giving her a call. It wasn't until I had a few extra lemons laying around and I needed a way to use them that I thought to miss how we used to celebrate. Although this flavor of scones is super nostalgic for me, it is a staple for any Sunday brunch, Saturday morning treat, or even an afternoon sweet treat to remind you of warmer weather. 

     I started off my scones by mixing together flour, sugar, baking powder, and salt. I then took frozen butter and cut it into small cubes. I like to use frozen butter because I tend to over handle my dough but you can use cold too as long as you make sure not to melt it with your hands while you shape it. I added my butter into my dough and used my stand mixer to beat it until my dough had a sandy texture with pebble sized butter chunks totally covered in flower. I dumped in my milk, egg, lemon juice, and lemon zest, and mixed until they were incorporated but there were still dry streaks.

    I like to make sure there are still dry streaks when I add in all of my mixins so that my dough does not get over mixed. Then, I dumped in my frozen blueberries, lemon juice, and lemon zest and gave my dough a few folds with my spatula. If my dough is super sticky still I will add more flour but usually it is not needed. When my blueberries were mostly incorporated I dumped my dough onto a very lightly floured work surface. I flattened out my dough then folded it over itself. I repeated this until the blueberries were spread throughout the dough evenly but they weren't really thawing yet and the dough wasn't getting too greasy with the butter melting in my hands. 

    I flattened out my dough into a circular shape. If I am making mini scones I like to do a rectangle but for the normal big ones I do a circle. I used a pizza cutter to cut my dough into "pizza slices" and I placed each triangle onto a pan. I baked my scones at 400 degrees Fahrenheit for 20-25 minutes or until they were just starting to brown around the edges.

    I like to top my scones with a lemon glaze in order to accentuate that citruisey flavor. I make my glaze by mixing 1 cup of powdered sugar with 1/2 -2 tablespoons of fresh lemon juice. Whenever I make any kind of glaze I start with the smallest amount of liquid possible and only add more after it is totally incorporated. When I do add more, I make sure to use a measuring spoon and only add in my extra liquid 1/2 tablespoon at a time. If you do accidentally add too much lemon juice you can thicken up your glaze by adding more powdered sugar. Just like the lemon juice though, do not use the dump method or you will end up using too much.

    These are my absolute favorite scones to make (and eat). They bring back so many memories of summer breakfasts and my sisters birthday! I hope you enjoy them as much as I do. 

   How did this recipe work for you?  What should I make next? Leave me a comment!