Lemon Blueberry Scones
"My family loves these, they get eaten up right away. I like them with butter and honey right out of the oven. The recipe came from my grandmother."
photo by Sassy J
- Ready In:
- 25mins
- Ingredients:
- 9
- Serves:
-
6-8
ingredients
- 2 cups flour
- 4 teaspoons baking powder
- 1 teaspoon salt
- 1⁄4 cup sugar
- 1⁄2 cup shortening
- grated fresh lemon rind (I grate the whole lemon)
- 1 egg, slightly beaten
- 1⁄2 cup milk
- 1 cup blueberries (fresh or frozen)
directions
- Preheat oven to 400°F.
- Mix the first four ingredients in a bowl.
- Cut in shortening.
- Add lemon rind.
- Add egg and milk and work in gently and quickly with hands.
- Add blueberries and gently fold in (dough will be sticky).
- Pat into round one inch thick on a baking sheet (I usually put cold water on my hands to prevent sticking) score (like a pie) into 8 pieces.
- Brush with milk and sprinkle with sugar.
- Bake 15 minutes or until slightly golden--do not over bake.
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Reviews
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What a great scone!!! The only change I made was to use buttermilk instead of regular milk. Easy to make and wonderful to eat! -
I made these this morning and found it took almost 25 minutes to bake them, but they were very good. I did add some fresh thyme leaves (removed from the stems) as I had made another recipe similar that used the thyme. Next time I'll try using buttermilk. Thanks for sharing erinn. -
I decided to surprise my husband this morning with fresh scones, he loves them, I don't. Unfortunately, they took 45 min to cook and still were not done. The trooper he is, he ate them. But was greatly disapointed in the cooking/texture of them. Maybe suggest dropping them instead of one whole piece & cutting them up.
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Yummy and delicious! I also used butter instead of shortening - read somewhere to decrease the liquid which i probably should have done but didn't but they were still delicious! Great with cream and jam too - I had to cook mine longer but my oven is old. The lemon really brings out the sweetness of the blueberries.
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Yummy! Yummy! Yummy! I substituted butter for shortening and they came out great. This recipe is a keeper.
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Tweaks
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Yummy and delicious! I also used butter instead of shortening - read somewhere to decrease the liquid which i probably should have done but didn't but they were still delicious! Great with cream and jam too - I had to cook mine longer but my oven is old. The lemon really brings out the sweetness of the blueberries.
RECIPE SUBMITTED BY
I work part time for a midwifery clinic and am mommy to three very busy and very hungry boys (ages 1, 9 and 10). My husband plays bass and sings in a christian band called Broken Walls ( www.brokenwalls.com ) so he is on the road alot and i am left to figure out something nutritious, fast and easy for the three of us when he is gone. My husband is an amazing cook and it comes so easy for him- which is a blessing and much appreciated after a day of work! I love recipezaar because it gives me ideas I just would never come up with on my own, and I really appreciate the enthusiasm and helpfulness of the other "chefs". I have been given some very good tips and advice.
