I am so into this freezer scone thing. Previously, I had mixed up the dry team ahead of time and added the wet ingredients, then formed them, then baked them. But that is just not as much fun as popping flash frozen, unbaked scones in a hot oven and having them ready to eat in less than 20 minutes. Yeah, baby.
These Lemon Blueberry Scones rock. I made them with fresh blueberries, but you could use frozen as well. The lemon flavor comes through quite nicely. If you want to gild the lily, you could drizzle on a glaze, but I don’t think you need it.
5 cups flour – can be a combination of whole wheat and unbleached flours
3/4 cup sugar
1 Tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup butter, cut into cubes
1 1/2 cup half and half
zest of one lemon
1 1/2 cups blueberries
In large bowl combine flour, sugar, baking powder, baking soda, and salt. Cut in butter until coarse crumbs form. Add half and half, lemon zest and blueberries. Fold gently until combined. Turn out onto floured surface and knead gently until dough comes together. Pat or roll to 1 inch thickness. Cut into squares. Bake for 15 minutes at 375° or flash freeze and store in the freezer.
If baking from frozen, increase baking time 5 minutes.