When Life Gives You Lemons, You Make Lemon-Blueberry Scones

I know, life is not that hard…

I’ve always loved scones, they’re crispy on the outside and soft in the middle. I call them dessert biscuits; i am fully aware of the fact that I’m hacking the origin of the scone and biscuit. Anyway, onward!

Ever since I used turbinado sugar to coat my ginger snaps, I’ve obsessed over ways to add it to all of my desserts. What better way then to sprinkle it ALL over my scones to form the perfect crispy lemon blueberry crust. I browsed the blogs on Foodgawker and found a simple recipe that used the essentials: blueberries, lemon, and most important raw sugar (ok, i sort of  improvised, there wasn’t a recipe that perfect).

Lemon Blueberry Scones (for the original recipe, click the image below)

Recipe:

Ingredients:

2 cups all purpose flour
1/4 cup sugar
2 tsp baking powder
1/4 tsp salt
6 tbsp butter, chilled
1/2 cup milk
1/4 cup fresh lemon juice
1 tbsp lemon zest
1 cup frozen blueberries

Preheat oven to 400F. Line a baking sheet with parchment paper.

In a large bowl, whisk together flour, sugar, baking powder and salt. Cut butter into 6-8 chunks and add to flour mixture, tossing to coat. Using your fingertips, rub the butter into the flour until mixture is sandy and butter is well-distributed, with no pieces larger than a big pea.

Add in milk, lemon juice and lemon zest and stir until dough comes together. If dough is too wet, add an additional tablespoon of flour to the dough.
Either keeping the dough in your mixing bowl, or turning it out onto a lightly floured surface, knead dough for about 1 minute. Flatten dough and add blueberries. Knead gently for 30-60 seconds to distribute them. Divide dough into two balls* and press each into a disc about 3/4-inch thick. Use a knife to divide each disc into quarters and place scones on prepared baking sheet.

*added step: before you press each disc, coat them with turbinado sugar, about a 1/4 cup.

Bake for 17-22 minutes, until scones are golden brown.

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