An outside crust with a soft inside, these lemon and blueberry scones are the perfect match for a cinnamon crumble. Warm them up, grab some butter, jam, and tea and start relaxing.
By Taylor Kadlec
This scone recipe is adapted from King Arthur’s blueberry scone recipe, and it’s one of the best I’ve tried. I’ve had some bad scones in my life (hard, crumbly, yuck!) but these were not them. These scones were exactly what I hope scones to be like: firm but with a soft interior. The lemon zest and blueberries were a perfect match, and the crumble topping was definitely meant for this scone. They were definitely some of the best scones I’ve ever made.
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Blueberry Scones with Crumble Topping
Description
An outside crust with a soft inside, these lemon and blueberry scones are the perfect match for a cinnamon crumble. Warm them up, grab some butter, jam, and tea and start relaxing.
Ingredients
Crumble Topping
- 1/4 cup King Arthur White Whole Wheat flour
- 2 tbsp brown sugar
- 2 1/2 tbsp butter
- 1/4 tsp cinnamon
Scones
- 2 cups King Arthur White Whole Wheat flour
- 1/2 teaspoon salt
- 1/4 cup granulated sugar
- 1 tbsp baking powder
- 6 tbsp cold unsalted butter, cut into pieces
- 1 cup fresh or frozen blueberries
- 2 large eggs, beaten
- 1/4 cup vanilla yogurt
- 1 teaspoon vanilla extract
- 1 tablespoon grated lemon zest
- 1/2 teaspoon almond extract
Instructions
To make the crumble
- Combine all ingredients and work together with fingers, until course crumbs form.
- Set aside.
To make the scones
- Preheat the oven to 375°F.
- Lightly grease a baking sheet, or line with parchment.
- In a large bowl, whisk the flour, salt, sugar, and baking powder.
- Add the butter and work it into the dry ingredients till the mixture is unevenly crumbly; use your fingers, a pastry blender, or an electric mixer.
- Fold in blueberries.
- In a small bowl, stir together the eggs, yogurt, vanilla extract, lemon zest, and almond extract.
- Add to the dry ingredients and stir very gently, just until combined.
- The dough will be quite moist, like cookie dough.
- Form dough into a ~8-9″ wide disc, ~1″ tall, adding 1-2 tbsp of flour if needed and place onto baking sheet.
- Using a large knife, cut into 8 triangles and gently space them apart about 1/2″.
- Sprinkle with crumble topping.
- Bake the scones for 20 to 24 minutes, or until lightly browned and a cake tester inserted into a scone comes out dry.
- Remove from the oven, and serve warm.
- Category: Baking
