Yesterday I bought a punnet of blueberries for a dollar. Upon inspection they seemed mould-free, but still, you cannot buy blueberries for a dollar without being at least a little bit skeptical. So they were put to use immediately.

Lemon, because it makes everything better! Except for knife cuts on your hand!

These are very light, soft and moist with a good crunch. I couldn’t be bothered with the glaze (or rather, couldn’t be bothered to wash extra things) and so left it out entirely, upping the sugar just a teeny bit. It was still half as sweet as anything you’d find in, say, Starbucks. Which is perfect.

Lemon Blueberry Scones
from bakingbites with minor improvisations

2 cups all purpose flour
1/4 cup sugar
2 tsp baking powder
1/4 tsp salt
6 tbsp butter, chilled
1/2 cup milk
1/4 cup fresh lemon juice
1 tbsp lemon zest
1 cup frozen blueberries

Preheat oven to 400F. Line a baking sheet with parchment paper.
In a large bowl, whisk together flour, sugar, baking powder and salt. Cut butter into 6-8 chunks and add to flour mixture, tossing to coat. Using your fingertips, rub the butter into the flour until mixture is sandy and butter is well distributed, with no pieces larger than a big pea.

Add in milk, lemon juice and lemon zest and stir until dough comes together. If dough is too wet, add an additional tablespoon of flour to the dough.

Either keeping the dough in your mixing bowl, or turning it out onto a lightly floured surface, knead dough for about 1 minute. Flatten dough and add blueberries. Knead gently for 30-60 seconds to distribute them. Divide dough into two balls and press each into a disc about 3/4-inch thick. Use a knife to divide each disc into quarters and place scones on prepared baking sheet.
Bake for 17-22 minutes, until scones are golden brown.

*Note: I rubbed the lemon zest together with the sugar separately. I suppose this allows the shards of sugar to cut into the zest and increase surface area or something, but I did it because it looks pretty (lemon sand!) and makes your fingers smell incredible.

**Note: I skipped the kneading entirely because I’m paranoid about overworking the dough. Especially because I had just kneaded bread dough (with slapping on the counter and all). You won’t get the pretty flaky layers but you’ll be assured of lightness.