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Best Blueberry Scones: King Arthur Flour Recipe with Fresh Berries and Lemon Zest

Best Blueberry Scones: King Arthur Flour Recipe with Fresh Berries and Lemon Zest

In my last post I did grilled chicken thighs enrobed in blueberry barbecue sauce, so now-it’s time for dessert.  Blueberry Dessert! Well, sort of:)

But first, let’s talk about ALL of the awesomeness contained inside this little berry.  Blueberries are high in antioxidants which help fight against heart disease, cancer and chronic disease. These same antioxidants protect the brain from free radicals and help promote a healthy brain. These little gems are low in calories and high in fiber which helps you feel fuller and aids in proper digestion. Besides being high in fiber, they are also a great source of Vitamins C, K, and Manganese.

As with all berries, if you can find organic blueberries use them! Any berry or thin skinned fruit or vegetable should be organic whenever possible due to the fact that the conventionally grown berries are at the top of the list for being the most contaminated with pesticides. You can find a full list of foods you should buy organic at eatingwell.com

joshua harris blueberries
Scones are actually more like biscuits-sweet biscuits (or savory if you prefer), that is. Here, in the states they include everything from nuts and dried fruit to savory things like cheese and fresh herbs. As scone legend has it, the original scone was born in Scotland. The European version is usually served plain (sometimes found with a scattering of dried currants) and is not as sweet as it’s American cousin. Scones regained popularity here in the states around the same time that coffee shops started popping up on every street corner. They are considered a quick bread, which means they are mixed with a leavening ingredient (such the baking powder used here) and handled as little as possible as to avoid a tough dough. As with the name “quick” they are just that. Everything’s mixed together pretty quickly and then baked off without having to let the dough rise as you would with a yeast dough.

For my research, I scoured the internet looking for only the bestestest and most highly reviewed basic scone recipe. I knew that if I found that ONE basic gem, I could pretty much do whatever variations I wanted to.

I happened across the scone recipe from King Arthur Flour’s website. It was actually the top rated (5 stars and 244 comments) recipe I found and I dove into the comments. What I really liked about the recipe was at the bottom of the instructions it actually gave sweet and savory variations. Another plus to the plus I stumbled upon? There were tips from the bakers at the company such as how to convert the recipe to gluten free and even a Baker’s Hotline. I found that pretty impressive.

Below, I’ve included the video I did for this particular recipe which was a piece of cake..err scone that is. Excuse the “skinny screen.” It’s one of my first goes at cooking and shooting at the same time. :)I’d recommend staying indoors, unless your a glutton for punishment such as myself when I did this video. I will definitely make this recipe again and will certainly use the suggested variations and measurements called for on the King Arthur website. Make sure you check them out!

Here is the recipe verbatim from the King Arthur Flour website with the blueberry and lemon zest measurements added in.

Blueberry Lemon Scones:

DOUGH

  • 2 3/4 cups King Arthur Unbleached All-Purpose Flour or Gluten-Free Measure for Measure Flour
  • 1/3 cup sugar
  • 3/4 teaspoon salt
  • 1 tablespoon baking powder
  • 1/2 cup cold butter
  • 2 large eggs
  • 2 teaspoons vanilla extract or the flavoring of your choice
  • 1/2 cup to 2/3 cup half and half or milk
  • 2 cups fresh (or frozen) blueberries
  • 1 Tablespoon Lemon Zest
    *See “tips,” below.

TOPPING

  • 2 teaspoons milk
  • 2 tablespoons sparkling white sugar or cinnamon sugar, optional

INSTRUCTIONS

  • In a large mixing bowl, whisk together the flour, sugar, salt, and baking powder.

  • Work in the butter just until the mixture is unevenly crumbly; it’s OK for some larger chunks of butter to remain unincorporated.

  • In a separate mixing bowl, whisk together the eggs, vanilla or other flavor, and half and half or milk, and lemon zest.

  • Add the liquid ingredients to the dry ingredients and stir until all is moistened and holds together. Gently fold in blueberries (as per video).

  • Line a baking sheet with parchment; if you don’t have parchment, just use it without greasing it. Sprinkle a bit of flour atop the parchment or pan.

  • Scrape the dough onto the floured parchment or pan, and divide it in half. Round each half into a 5″ circle (if you haven’t incorporated any add-ins); or a 6″ circle (if you’ve added fruit, nuts, etc.). The circles should be about 3/4″ thick.

  • Brush each circle with milk, and sprinkle with coarse white sparkling sugar or cinnamon sugar, if desired.

  • Using a knife or bench knife that you’ve run under cold water, slice each circle into 6 wedges.

  • Carefully pull the wedges away from the center to separate them just a bit; there should be about 1/2″ space between them, at their outer edges.

  • For best texture and highest rise, place the pan of scones in the freezer for 30 minutes, uncovered. Chilling the scones relaxes the gluten in the flour, which makes the scones more tender and allows them to rise higher. It also chills the fat, which will make the scones a bit flakier. While the scones are chilling, preheat the oven to 425°F.

  • Bake the scones for 20 to 25 minutes, or until they’re golden brown. When you pull one away from the others, it should look baked all the way through; the edge shouldn’t look wet or unbaked.

  • Remove the scones from the oven, and cool briefly on the pan. Serve warm. They’re delicious as is, but add butter and/or jam, if you like.

  • When the scones are completely cool, wrap them in plastic and store at room temperature for up to several days. To reheat room-temperature scones, place on a baking sheet, tent lightly with foil, and warm in a preheated 350°F oven for about 10 minutes.

What’s been your scone experience? Besides maybe picking one of from your local coffee shop, have you tried giving them a whirl in your kitchen?



12 thoughts on “Best Blueberry Scones: King Arthur Flour Recipe with Fresh Berries and Lemon Zest”

  • MMM, I just have to try that recipe. You left me wanting to eat that cake, sorry, scone. I love blueberries and I just wonder how good the scone was watching your video. This is an easy recipe that can be done at home with common ingredients, I will surely try it this weekend. I love to cook so I am going to watch your other recipes. Thanks for this great site.

  • Thank you for this mouth-watering recipe. You have set my taste buds tingling as I love blueberries but have not made scones out of them yet. i love blueberries for all their anti-oxidant properties and generally as a great health food so scones will be an nice addition to the mix. One question about the flour – do you know if you can get it in the UK at all? If not, what else would you recommend?

    • Hi Gail! King Arthur Flour is known for giving consistent results and has been rated as a top brand in baking here in the states-I didn’t even consider its availability overseas! This recipe should be fine using whatever all purpose flour you currently use in your kitchen 🙂 Thanks for the question and for commenting!

  • Hi Jennifer ,
    Thank you for this awesome recipe, blueberries are my favorite!! I really like the review also on King Arthur Flour. I will definitely have to pick some up at the store. I am gluten free and I am always on the hunt for the next best recipe.
    ~Franchesca

    • Very cool Franchesca! Yep, King Arthur Flour has definitely proven to be one of the best options for baking. I really like that they offer other options for bakers such as their gluten free flour. I’ve been really impressed with their knowledgeable staff too. I like the fact that I can pick up the phone if need be and actually speak to someone that knows the ins and outs of baking:)

  • Oh wow do these scones look delicious. My son has a birthday coming up and we don’t do the cake thing. He does love the flavor of lemon and blueberries. I just found a great option for us to celebrate his birthday. I am going to copy this recipe down and we are going to give it a try! Thank you so much for sharing 🙂

    • Cool! That’d be an awesome birthday treat! I had a friend who’s family didn’t do cake for bdays either-they did pie in a bowl… and covered it in milk! Weirdest thing I’d seen…up til that point! lol

  • Good post but it makes me hungry and want to go get something sweet to eat. Blueberries like most berries are good for our bodies, especially in the antioxidant way. I love muffins so this looks like something similar to a muffin don’t you think? I like the video if someone isn’t sure how to make them they can just watch the video and they can’t go wrong.

    • Thanks so much for the comment Fred! They are similar to muffins in that they are deeeelicous and are both considered “quick breads.” They’re not as cake like as a muffin but ohhh so good with a cup of coffee. Thanks for visiting and come back soon!:)

  • Yum blueberries, my favorite superfood! I have never had the chance to enjoy a scone in my life yet, and I’m looking forward to this recipe being my first. I really appreciate you sharing such a detailed article about these – they look SO delicious 🙂

    • You are experiencing scone deprivation. Please make these immediately! You will feel amazing results almost immediately. Thank you for tuning in:)!

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