Scones are one of my favorite grab and go breakfasts. When I discovered scones, I made all sorts of scone recipes, from good old chocolate chips or blueberry scones to unusual (but also delicious) scones like pickled ginger or cranberry sauce. This is also to say there will be more scone recipes coming in the future.
In parts of the the UK, drop scones are more like American pancakes but thicker and a little smaller. But in the US, they are more like drop biscuits where instead of shaping and cutting them into triangles like traditional scones, you scoop portions with a spoon and drop them on a baking sheet. I was going for the American version of drop scones here, but I also cheated a little and used a biscuit cutter to portion them before dropping them on the baking sheet.
These scones are tender and packed full with blueberries. They aren’t overly sweet and they have a refreshing lemon flavor. You can top them with turbino sugar or brush them with egg wash. I don’t do either and they are still good. If you want a quick grab and go recipe for breakfast or a nice addition for brunch, this is your recipe.
Blueberry Lemon Drop Scones
This recipe yields about 6 to 8 scones
- 1 3/4 cups flour
- 4 teaspoons baking powder
- 5 tablespoons sugar
- 1/4 teaspoon salt
- 5 tablespoons ice cold butter
- 1 tablespoon lemon zest
- 1 cup blueberries
- 1/2 cup milk
- 1/4 cup sour cream or plain yogurt
- Turbino sugar for sprinkling (optional)
Preheat oven to 400ºF. Grease a baking sheet or line it with parchment paper.
In a large bowl, mix flour, baking powder, sugar and salt. Mix in ice cold cutter by either grating it in and mixing it with a fork or by using a pastry cutter. Mix in lemon zest then blueberries. Add milk and sour cream or plain yogurt and mix. Be careful not to overmix nor to mash the blueberries.
Use a spoon or a biscuit cutter (like in the image above) to cut portions of the dough. Place them at least an inch apart from each other on your prepared baking sheet. You can sprinkle the scones with turbino sugar at this point. Bake in the preheated oven for about 15 minutes or until the scones start to brown. Take them out and let them cool before serving.