I love scones but they tend to be an overlooked breakfast item in my house. I will always select one when I am at a bakery yet at home, when it comes to making a breakfast treat, I am more apt to decide to make muffins. I’m not sure why because scones are so easy and often faster to make than muffins. They are tender and flakey and in many respects combine the best of a biscuit and a muffin. Simply put, they are so good. That said, I really need to make them more often.
And what better way to start making scones than with this so easy and tasty recipe adapted from the Smitten Kitchen. These scones are tender and filled with juicy blueberries. A generous dose of lemon zest brightens the berries and makes these the perfect way to start off your day. So pop them in the oven and before your coffee is brewed, they will be done. Enjoy!
2 cups all purpose flour
Zest of 1 lemon, finely grated
3 tablespoons light brown sugar
2 teaspoons baking powder
1/2 teaspoon kosher salt
5 tablespoons cold unsalted butter, cut into small bits
1 1/2 cups fresh blueberries
2/3 cup whole milk
1 large egg, beaten
1 tablespoon coarse sugar, for finishing
- Heat oven to 400°F. Line a large baking sheet with parchment paper. Set aside.
- In a large bowl, combine the flour, lemon zest, sugar, baking powder and salt.
- Add the cold butter and using a pastry blender, work it into the flour mixture until the biggest pieces are the size of small peas.
- Stir in the blueberries and the milk, mixing only until large clumps form.
- Use your hands to reach inside the bowl and knead the mixture into one mass. Do this quickly, kneading the dough as little as possible in order to make it come together.
- Transfer dough to a well-floured counter and pat into a roughly 1-inch tall disc.
- Cut into 8 to 10 wedges.
- Transfer the wedges to the prepared baking sheet, spacing them apart.
- Brush the tops of each with egg, then sprinkle with coarse sugar.
- Bake for 15 to 17 minutes, until scones are golden brown on top. Serve warm.