Lemon Blueberry Scones

Lemon Blueberry Scones -- A Pinch of Joy

Lemon Blueberry Scones -- A Pinch of Joy

We had houseguests this spring.  They took us out for a delicious and lingering breakfast and  no one was hungry come lunch time.  We waited until about 2:30 and had tea instead.  Sliced melon, strawberries and other fruit, some cheese and deviled eggs made up the menu, but the star of the show was Lemon Blueberry Scones.

Cut the butter into the flour and other dry ingredients quickly with a pastry cutter.  You can also use a fork or two knives.  The result should look like coarse cornmeal.  Add the liquids and mix thoroughly but with a light touch.  Overmixing will make the scones tough.  Everything was breezing along and then I hit a road bump.

Normally I just add the fresh blueberries to the dough and roll / pat it out into a large circle, which is then cut into wedges.  But this time, I opened the package to find BIG blueberries.  No stirring them in.  Nor were they going to survive a rolling pin!  Or gentle patting either.   Look for small berries – sometimes called Maine berries.  Seems the colder the climate the smaller the berries.  However, if your store is like mine – big berries are all there is – here’s  how to deal with the issue. 😉

Big or small berries, be sure to dust the work surface with a couple of tablespoons of additional flour before rolling out the sticky dough. If dough is too difficult to work, sprinkle more flour  over the work surface and then sprinkle an additional tablespoon of flour over the dough.   For large berries,  divide the dough into two equal portions.  Roll/pat the dough into a quarter inch thick square, then spread the cup of blueberries over of it.  Repeat the process and put the second dough half over the berried half and pat it all together.   I cut the dough into wedges like this:  \/\/\/\/\  for eight pieces.   The dough is very tender and needs to be handled with a light touch and a big spatula.

Mix the lemon glaze while the scones are baking and drizzle it over the slightly cooled pastry.   Cool for around 30 minutes before serving warm.  They are also excellent served the next day, so make ahead of time, if you wish.  Add a bit of fresh zest to the scones just before serving.  The extra zing of tartness on the tongue is perfect.  The fragrance lights up the room wonderfully.

Lemon Blueberry Scones
 
Prep time
Cook time
Total time
 
The star of the table, light and tender scones full of sweet blueberries offset by the zing of lemon.
Author:
Recipe type: Bread
Serves: 8 servings
Ingredients
  • 2 cups flour
  • ¼ cup sugar
  • 1 tablespoons (3 teaspoons) baking powder
  • ½ teaspoon salt
  • 6 tablespoons butter
  • ½ cup milk
  • ¼ cup lemon juice
  • 2 tablespoons lemon zest
  • ½ teaspoon vanilla
  • 1 cup fresh blueberries
Glaze
  • ½ cup powdered sugar
  • 1 tablespoon lemon juice
  • Fresh lemon for zesting
Instructions
  1. Preheat oven to 375. Line baking sheet with parchment or silicon sheet and set aside.
  2. Measure dry ingredients into large mixing bowl. Add butter, cutting into chunks.
  3. Use a pastry cutter or fork to cut butter into dry ingredients until it is the texture of sand or coarse cornmeal.
  4. Add butter and lemon juice and stir with soft rubber spatula until just mixed. Do not overmix. Dough will be somewhat sticky.
  5. Fold in* berries gently.
  6. Sprinkle about 2 tablespoons of additional flour onto clean work surface and knead about three times to bring the dough together. Sprinkle dough with additional flour if necessary for handling.
  7. Roll/pat dough in an 8 inch round*. And cut into 8 equal wedges.
  8. Using a large spatula, transfer wedges to baking sheet. Leave about two inches between each scone as they will spread while baking.
  9. Bake at 375 for 15 minutes or until lightly golden.
  10. Let cool for about 5 minutes before removing from baking sheet.
  11. Mix together powdered sugar and lemon juice for glaze. Remove scones to serving plate and drizzle with glaze. Add a bit of fresh lemon zest to each scone and serve warm.
  12. *See comments above for alternate directions on how to incorporate large berries.

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Busy Monday 225

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We went to see the Wizard of Oz performed outdoors over the Fourth of July.  Why is it that the Winkie Chant is still running through my mind two weeks later?  O E O  O E O    One of the Winkies proposed to Glenda the Good Witch onstage at the end of the performance.  She said yes.   I’ve read the book and seen the movie a dozen times and never know what will be new and different — kind of like a linky party!  Thanks for coming by each week to link your awesome posts!

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Featured from last week:  Walking on Sunshine — Hasselback Chicken   My Love for Words — 4 Hard Truths about Why Your Kids are Messy   Best of Long Island — Thin Mint Smoothie   April Go Lightly — How to Protect Your Toddler from Summer     Jodie Fitz — Kids in the Kitchen Making Summer Snacks    Totally the Bomb — Tips and Tricks from Pokemon Go    Cookie Dough and Oven Mitt — Peanut Butter Zucchini Squares  Everyday Home – 5 Tips on How to Survive Refinishing Wood Floors

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Hawaiian Party Burgers

Hawaiian Party Burger -- A Pinch of Joy

Hawaiian Party Burger -- A Pinch of Joy

Hawaiian style!  Party on a bun.  So quick, so easy to make;  the sauce is just a little bit sweet and a little bit tangy.  Your family and friends will love Hawaiian Party Burgers and think you worked really hard to make them special!    I’ll never tell!

When you pick up the package of King’s Hawaiian Rolls in the grocery, check to see which variety you have in your hand.  It should say something like “savory butter rolls” or “original sweet”  or even “honey wheat”.  Did you know they also make a Jalepeno Roll?   I didn’t until I was ready to use it.  Oh my goodness – that’s hot and spicy!!!!  Makes my eyes water even thinking about it!  Probably really good if you like hot and spicy – but definitely not what I was expecting.  Look before you buy!

I also have used slider rolls.  So glad they are easily found on the shelf because they are perfect for serving littles at a family get together.  Even adults appreciate them when there is a lot of different kinds of food.  At a potluck with fabulous salads and desserts – a small burger is just perfect, where a regular burger can be overwhelming and maybe not fully eaten.    Plus,  these little cuties are so festive and colorful on a lettuce leaf  topped with a pineapple slice!

I prefer to use just a bit more than a one pound package of ground beef to make twelve burgers.  I have a hard time getting twelve little patties out of 16 ounces.  Adding a quarter pound (one fourth of a pound roll, if that’s how you buy it) yields 12 burgers  just under two ounces each.  Those fit nicely on the buns and are thick enough to balance the bread/meat ratio.  Yeah, that’s totally a thing. . . lol!

This recipe makes four regular burgers with the same measurements for the sauce. If you want eight burgers use 1/3 cup each barbecue sauce and pineapple perserves for two pounds of ground beef.   Enjoy!

Platter of Hawaiian Party Burgers -- A Pinch of Joy

Hawaiian Party Burgers
 
Prep time
Cook time
Total time
 
So quick, so easy to make; the sauce is just a little bit sweet and a little bit tangy. Your family and friends will love Hawaiian Party Burgers!
Author:
Recipe type: Main
Serves: 12 servings
Ingredients
  • 11/4 pound ground beef
  • 1 tablespoon Worccestershire sauce
  • 1 4 ounce can pineapple slices, drained
  • 12 Hawaiian dinner rolls
  • Lettuce leaves
Sauce
  • ¼ cup honey barbecue sauce
  • ¼ cup pineapple preserves
Instructions
  1. Combine gound beef and Worcestershire sauce in medium bowl, mixing lightly but thoroughly. Shape into 12 small half inch thick patties.
  2. Place patties on grill over medium heat. Grill covered until done about 8 to 10 minutes (160 degrees)
  3. While burgers are grilling mix barbecue sauce and pineapple preserves together in small bowl. Cut or separate buns and line the bottom half with lettuce leaf.
  4. Turn burgers about halfway through cooking time and brush cooked side with barbecue sauce.
  5. Lay pineapple slices on grill while burgers finish grilling. If desired, brush slice with barbecue sauce before placing on grill for a bit more color. When lightly browned, remove slices, cut into thirds and set aside to keep warm.
  6. Place burger on lettuce lined bun and top with pineapple piece. Serve hot!

I’m so glad you stopped by today!   Be sure to follow A Pinch of Joy so you don’t miss a thing!   Subscribe by email  on the sidebar  or follow on Facebook, RSS feed, bloglovin’  twitter  or   pinterest    If you found this helpful or inspiring please share below!  I’d love to have you along on this journey!

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