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Freshly Milled Lemon Blueberry Scones sitting on a cooling rack getting lemon glaze drizzled on it.
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FRESHLY MILLED EASY LEMON BLUEBERRY SCONE RECIPE

Cook Time25 minutes
Course: Breakfast, Dessert

Equipment

  • A bench scraper or large knife either will do the trick here.
  • Parchment paper
  • Large bowl
  • Rolling pin (optional)
  • Cheese Shredder or Box Grater

Ingredients

  • 2 cups freshly milled whole grain flour I prefer white soft
  • 1/4 cup heaping of fin raw dehydrated sugar or fine coconut sugar
  • 2 1/2 tsp baking powder
  • 1/2 Tbs fresh lemon juice
  • 1/2 tsp. salt
  • 8 Tbs or 1/2 cup super cold butter frozen if at all possible but, not absolutely necessary more often than not I have used refrigerated butter. Shhh!
  • 1/2 cup heavy cream
  • 1 large egg
  • 1 tsp. pure vanilla extract
  • 1 cup. fresh blueberries you can use frozen but, I prefer fresh in this recipe
  • Simple Lemon Glaze
  • 3 Tbs. fresh lemon juice
  • 1 cup. organic powdered sugar

Instructions

  • Preheat oven to 400ºF
  • In a mixing bowl add your dry ingredients, flour, baking powder, sugar, and salt. Mix well.
  • Shred your SUPER cold frozen butter with a cheese shredder. I like to shred it in this way as it makes mixing it SO much easier as you are trying to not melt the butter. You can also cut it up into pieces of cold butter if that is your jam.
  • With your thumbs mash the mixture against your fingers until you thoroughly get it mixed in, you can also use a pastry cutter to mix it.
  • In a separate bowl add your egg, vanilla, lemon juice, and heavy cream (or milk of choice) and whisk together.
  • Pour your wet ingredients into the flour mixture and start to mix it to form your scone dough.
  • At this point, you will add your 1 cup of fresh blueberries
  • You are now going to fold in the blueberries gently without making a blueberry mash.
  • When the scone dough is ready, you are now ready to flour your work surface.
  • Take your dough and gently form it into a large circle more like a salad plate size give or take, I always like to keep a super lightly floured surface from this point on.
  • You want the circle to be about 1 1/2 inches thick.
  • This next step is pretty straightforward, you are now going to cut it into 8 slices like you would a pie with a sharp knife.
  • Prepare a large baking sheet with parchment paper and lay them tip to tip. I always stagger them with the tips facing each other four on each side.
  • Baking time can vary from 20-25 minutes. So many ovens are different, I just start with 20 minutes and go from there, you are looking for them to look slightly golden brown.
  • Once you pull them out of the oven set them on cooling racks and let them get to room temperature.
  • Now it is time to make the simple lemon glaze. In a small bowl add your lemon juice and your powdered sugar, and whisk together.
  • For best results, my favorite least messy way to glaze is to set my cooling rack with the lemon blueberry scones on top of a large sheet of parchment paper and then just glaze it fully with the lemon glaze. You can also set the cooling rack on top of a sheet pan and it will serve the same purpose as the parchment paper