It’s believed that scones originated in Scotland in the early 1500s. They were originally made with oats and griddle-baked; today’s versions are made with flour and baked in the oven. The American version is sweet, a little dry, crumbly, usually triangular shaped and contains various kinds of fruits. They are heavenly with a cup of morning or mid-day coffee or tea. This recipe is inspired by the first one I ever tried, many years ago at the Gazebo Inn in Ogunquit, Maine. If you make them often, I highly recommend investing in a nonstick scone pan.
Blueberry-Lemon Scones
- March 8, 2022
- 6-10 Scones
- Print this
Ingredients
- 2 cups all-purpose flour, plus more for dusting
- 1 tbsp baking powder
- 2 tsp sugar
- 1 tsp salt
- ¼ cup olive oil
- 1 egg
- 1 cup fresh blueberries
- 1 tbsp fresh lemon zest
- 1½ tsp fresh lemon juice
- 14-oz can coconut milk, unsweetened
- GLAZE
- 3 tbsp powdered sugar
- 1 tsp fresh lemon juice
Directions
- Step 1
- Adjust oven rack to lower-middle and pre-
- Step 2
- heat oven to 400° F.
- Step 3
- Line a baking sheet with parchment paper
- Step 4
- and set aside or use a nonstick scone pan.
- Step 5
- Combine flour, baking powder, sugar, salt,
- Step 6
- olive oil and the egg in a large bowl and mix
- Step 7
- until coarse and crumbly. (You could also use
- Step 8
- a stand mixer for this).
- Step 9
- Gently fold in the blueberries, lemon zest
- Step 10
- and juice. Stir in coconut milk, mix well with
- Step 11
- a spatula to form a soft dough.
- Step 12
- Generously dust your working surface with
- Step 13
- flour. Transfer the dough and shape into a
- Step 14
- rectangle, about 3/4-inch thick. Place the
- Step 15
- dough on a sheet of parchment paper and
- Step 16
- refrigerate for 15 to 20 minutes.
- Step 17
- With a sharp knife, cut dough into 6 triangles
- Step 18
- and arrange on the parchment-lined baking
- Step 19
- sheet or place in a scone pan.
- Step 20
- Bake until puffed and golden, about 30 to 35
- Step 21
- minutes.
- Step 22
- Meanwhile, in a small bowl, combine the
- Step 23
- powdered sugar with lemon juice to make
- Step 24
- the glaze.
- Step 25
- Allow scones to cool for about 10 minutes
- Step 26
- before drizzling with the glaze.
