Hello again, Yellow Bliss Road readers. It’s Darcie from Such the Spot here to share another yummy recipe. This one is a breakfast treat that has spring written all over it! The fresh flavors of lemon and blueberry come together in a scone that is both delicious and fairly easy to whip up.
Confession: I spent more than a few years of my adult life terrified of making scones. Blame it on a complicated Martha Stewart recipe that left me and my kitchen covered in flour. I swore them off completely for years, but then I found a recipe in my The New Best Recipe cookbook by America’s Test Kitchen. The recipe seemed straight-forward enough and so I gave it a try and I was so pleasantly surprised. This particular recipe utilizes a food processor which is a significant time-saver, let me just say. These scones turned exactly the way I had hoped–the perfect mix between a biscuit and muffin.
Lemon Blueberry Scones
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 3 tablespoons sugar
- 1/2 teaspoon salt
- 5 tablespoons cold, unsalted butter, cut into 1/4 inch cubes
- 1/2 teaspoon grated lemon zest
- 1/2 cup blueberries
- 1 cup heavy cream
Instructions
- Preheat oven to 425º.
- In the bowl of a food processor, fitted with the metal blade, combine flour, baking powder, sugar and salt. Process with six one-second pulses.
- Remove the cover and add butter cubes, distributing them evenly over the surface of the flour mixture. Sprinkle lemon zest in on top of the butter. Return cover and process with twelve one-second pulses. Turn dough out into a large bowl. Add blueberries and stir by hand with a wooden spoon to incorporate.
- Stir in heavy cream.
- Transfer the dough to a lightly-floured work surface. Knead the dough just until everything comes together into a sticky ball. Using your hands, roughly shape the dough into a disc shape that is about 3/4 inch thick. Using a bench scraper, cut the dough into eight wedges.
- Place the wedges onto a cookie sheet lined with parchment paper. If desired, you can brush a bit of heavy cream over the tops of the scones with a pastry brush and then sprinkle with coarse sugar.
- Bake until the scones are lightly browned, about 12 to 15 minutes. Cool for at least ten minutes on a wire rack before enjoying.
SOURCE: The New Best Recipe cookbook
For more breakfast ideas, try:
Asparagus scramble with bacon and goat cheese 
Quick cinnamon buns with buttermilk icing
For more delicious breakfast ideas, try these:
For all breakfast recipes, go HERE and for all recipes, go HERE.
If ever you’ve found yourself entering the term “quick foodie-friendly meals” into Pinterest’s search box, you’re not alone. Darcie from Such the Spot is a busy mom who compromises lots of things to accommodate a fast-paced lifestyle, but food isn’t one of them. She is all about putting a tasty meal on the table in record time. Darcie is constantly looking for ways to deconstruct or twist a familiar favorite into a delicious new go-to menu item. Good food really can be fast(ish) and Darcie’s recipes seek to prove it.
Yum I love having scones for breakfast! I also love that you can speed this recipe up using the food processor – very handy!
YUM! I too was scared of scones because everyone I’d had was DRY! The only scones I’d ever loved are in San Luis Obispo, CA at a Peet’s Coffee. They were moist and full of flavor! This looks so delish, I’ll definitely try this recipe out! And your photography is FABULOUS!
Happy Friday!
-Melissa
LittleMissOrangeBlossom.blogspot.com
Hi Melissa,
Thank you so much for the photography compliment! I’d love to hear what you think about the scones if you try them. It’s so fitting that you mention Peet’s in SLO; I was born and raised just up the 101 in Paso Robles. Small world!