Lemon-Blueberry Scones
Delicious Lemon-Blueberry Scones are an easy teatime treat! They start with a box of lemon cake mix, are studded with fresh blueberries and topped with a simple lemon glaze.
Servings: 8 scones
Equipment
- food processor
Ingredients
- 1 1/4 cups Lemon Cake Mix I used Betty Crocker Super Moist Lemon Cake Mix
- 1 1/4 cups all-purpose flour
- 8 Tbsp. cold butter cut into pieces
- 2/3 cup milk or half and half
- 1 cup fresh blueberries (or frozen, do not thaw)
- 1 large lemon zested; juice reserved for glaze
Lemon Glaze
- 2 Tbsp. fresh lemon juice
- 1 cup powdered sugar
Instructions
To make scones:
- Combine cake mix and flour in bowl of food processor; pulse a few times to combine.
- Add cubed cold butter to processor and pulse until mixture resemble pea-sized crumbs.
- (If you don’t have a food processor, cut in butter with a pastry cutter or two knives.)
- Add mixture to medium bowl, mix in blueberries.
- Add lemon zest to milk; add to flour mixture, stirring until mixture holds together.
- Knead dough with well-floured hands to form a ball.
- Place dough on prepared baking sheet and gently press down to form an 8- or 9-inch domed circle.
- Cut circle into 8 wedges with a greased knife or bench scraper.
- Chill scones for at least 15 minutes up to an hour in the refrigerator before baking.
- Chilling the scone dough after forming helps keep the butter cold that creates that flaky texture.
- When ready to bake, place 2 inches apart on parchment paper.
- Bake in a preheated oven at 400°F for 20 to 25 minutes or until edges are starting to brown and centers are set.
- Transfer scones to wire rack to cool completely. When cool, drizzle with glaze.
- Bake from frozen option:
- Freeze unbaked scones, wrapping individually and bake them off one or two at a time as needed.
- Add a few minutes to your baking time when baking from frozen.
To make glaze:
- Mix sugar with lemon juice, adding 1 tablespoon of juice at a time until reaching desired consistency. Drizzle glaze over top of cooled scones. Allow glaze to set before serving.
Notes
- If you don’t have a food processor, cut in butter with pastry blender or two knives.
- You can freeze scones unbaked and pull out one or two at a time to bake as needed. Flash freeze unbaked scones, then wrap well in plastic wrap and place in freezer bag. Bake from frozen as directed, adding a few minutes extra to your baking time. Bake frozen scones within 1 month for best flavor and rise.
- Leftover scones will keep at room temperature in an airtight container for 2 days or in the refrigerator for 5 days.
- You'll have enough cake mix leftover for a second batch of 8 scones.
- When zesting any citrus, only use the colored peel, avoiding the white pith underneath, which is bitter.