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 cup unbleached, all-purpose flour
- 3/4 cup granulated sugar plus extra for sprinkling
- 1 tbsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 3/4 cup butter cut into cubes (1 1/2 sticks)
- 1 1/2 cup half and half plus extra for brushing
- 1 lemon, zested
- 1 1/2 cup blueberries
- Preheat the oven to 375 degrees. Line a baking sheet with parchment paper or a silpat baking mat.
- In a large mixing bowl combine the flour, sugar, baking powder, baking soda, and salt. Cut in the butter with a pastry blender. Or use the food processor in batches to cut in the butter quickly. Gently mix in the half and half, just until mixed. Fold in the berries.
- On a lightly floured surface, pat dough into a 2 inch thick rectangle. Cut into 12 squares or triangles, depending on how big you want them.
- Place the scones on the prepared tray, keeping the scones about 2 inches apart. These will spread a fair amount.
- Brush them with the extra half and half and sprinkle with the extra sugar. Bake for 15 to 18 minutes. Cool on a rack before serving.