Table of contents

• What are Scones?
• Ingredients to make Lemon Blueberry Scones
  • Wet Ingredients
  • Dry Ingredients
• Make your own Ingredients!
• How to make Blueberry Lemon Scones
• Storage & Freezing
• How to pick and preserve fresh-picked blueberries
• Related Recipes
• 1960’s Vintage Cookbooks

These classic Blueberry Lemon Scones are made with fresh-picked berries and pack a tangy punch from the buttermilk and tart zing from the lemon. They are light, tender and made with fresh, blueberries from a blueberry farm here in the Midwest. To make these baked goods all-year long, see the tips below on how to preserve fresh blueberries when in season. Adding both fresh grated lemon zest and lemon juice will brighten the flavor in this lemon and blueberry scone recipe. My vintage inspiration to make these scones is from Amy Vanderbilt’s Complete Cookbook (1961).

What are Scones?

Scones originated in Scotland and date back to the early 1500’s.They were traditionally made with oats and cooked on a griddle. They became very popular in England served plain with clotted cream and jam and served with afternoon tea. American scones tend to be a bit sweeter and more cake-like and have mix-ins like dried fruit.

Amy Vanderbilt’s Complete Cookbook (1961), is a classic vintage with recipes for complete from meals, to bread and desserts, it helped home cooks during the 60’s learn the basics in the kitchen. The original Scones recipe from this cookbook is included, as well as my Blueberry Lemon Scones modern adaption.

Ingredients to make Lemon Blueberry Scones

Wet Ingredients

• American butter is made from churned cream that contains 80% butterfat. European butter is churned longer and has a higher fat content (82%-85%), which is why it yields more flavor.
• Sugar is derived from sugarcane and provides sweetness to baked goods. The most common type being granulated white sugar. Cane sugar is a natural option that is less processed with a slightly courser texture.
• Buttermilk is a cultured dairy product that adds a tangy flavor and creates tenderness in baked goods. When purchasing buttermilk, look for simple, natural ingredients such as “cultured milk”.
• Eggs are important in baking because their protein provides structure, they are a natural leavener trapping air that expands during baking, and they add moisture to baked goods.
• Lemons are a tart, citrus fruit that grow on trees in warm climates. Place lemons on the counter the day you plan to use them, as they will yield more juice at room temperature.
• Lemon extract is a natural flavoring made from lemon zest and alcohol. A little goes a long way, so use just a small amount to add a bright, zingy flavor to baked good recipes.
• Vanilla provides hints of caramel and spice, which enhances the depth of flavor in baked goods. Homemade vanilla is best, or use a high-quality, all-natural brand that contains at least 35% alcohol.
• Blueberries are small fruit grown on bushes and are plentiful between late June and early August here in the Midwest.

Dry Ingredients

• All-purpose unbleached flour with 10-12% protein, such as King Arthur or Sir Galahad Artisan Flour (its bulk-purchased name) which has 11.7% protein. Avoid bread flour, as its higher protein content (11-14%), develops more gluten, which results in dense baked goods.
• Cornstarch is made from the starchy center of dried corn kernels used as a thickener in sauces and pie fillings, and in baked goods to create a light, tender crumb.
• Baking soda (sodium bicarbonate) is a leavening agent that, when combined with an acid (like lemon juice, buttermilk, or vinegar) creates carbon dioxide gas to make baked goods rise.
• Baking powder is a leavening agent that contains both an acid, like cream of tarter, and a base, like baking soda to help baked goods rise. Use a double-acting aluminum-free baking powder to avoid a bitter aftertaste.
• Pink salt is a natural rock salt mined near the Himalayas that contains trace minerals

Make your own Ingredients!

Buttermilk: Add 1 T. vinegar or lemon juice into a liquid measuring cup and add cream or whole milk until it reaches the 1 c. measure line and let it sit for a few minutes before use.

Vanilla: Purchase Grade B vanilla beans (also called extract-grade), which have less moisture and a more concentrated flavor. Place 8 oz. of bourbon (or vodka) in glass bottle or jar. Split 5 – 7 vanilla beans down the middle and add to bottle. Store in a cool, dark place for 3 – 6 months before using. It will keep for many years, so as you use it, just top off with more bourbon and more beans.

Options for Scone Shape

Traditional triangle wedges: shape scone dough into 8″ round disk, (1/2″ thick) and use bench scraper to cut into 8 wedges.
Round scones: pat dough into a rectangle and cut with 2″ round biscuit cutter.
Drop scones: use a large cookie scoop and drop onto baking sheet.

How to make Blueberry Lemon Scones

Dietary Substitutions

For the past 12+ years, I have owned an all-natural specialty bakery converting conventional recipes to gluten free, vegan, wholesome, etc. You can read more about my pro-baking here.

Here are a few basic tips when converting conventional recipes into specialty baked goods.

• Shelf Life: Specialty baked goods tend to dry out faster and have a shorter shelf life than conventional baked goods. Store in an airtight container on counter for 1 – 2 days. For longer storage, freeze up to 6 months. Avoid refrigerating, as it can dry out baked goods.
• Let Batter Rest: Alternate flours can be dense or slightly gritty compared to white flour, so be sure to let the batter rest at least 15 minutes or overnight in the refrigerator before baking. This allows the flour to fully hydrate and produce a lighter, tender crumb.
• Oven Temperature: Alternative flours are delicate and tend to brown faster before the center is cooked through. Reduce oven to 325° and bake “low and slow,” adding a few extra minutes of bake time if needed.

Gluten-Free (no gluten)

• Flour: Swap out the flour with a premium gluten-free flour such as King Arthur Measure for Measure or use a homemade gluten-free flour blend. Be sure the flour blend contains xanthan gum or add 1/4 tsp. to 1/2 tsp. per every 1 cup of flour to the recipe.
• Hydration: Gluten free flours can make baked goods dense. Add 1 tablespoon of additional extra liquid (the same liquid called for in the recipe) to help lighten the texture.
• Fat: Add up to 1 to 2 Tbsp of additional fat, such as butter or oil to the recipe.

Vegan/Dairy Free (no animal products)

• Butter: Use unsalted vegan butter sticks such as Violife for best flavor and texture.
• Dairy: Replace dairy with unsweetened plant based milk such as oat, coconut or almond milk.
• Eggs: Replace each egg by adding 1 tsp. baking soda to the batter, then pour 1 Tbsp. white vinegar over it. Add the vinegar last though, to keep the leavening reaction.
• Fat: Add up to 1 to 2 Tbsp of additional fat like oil or vegan butter to the recipe.

Keto (low carb, high fat)

• Flour: Swap the white flour for almond flour or coconut flour.
• Sweetener: Replace sugar with Lakanto Monkfruit Sweetener which calls for a 1:1swap that mimics granulated sugar.
• Dairy: Replace dairy with unsweetened plant based milk such as coconut or almond milk.
• Hydration: Almond flour can make baked goods dense. Add 1 -2 tablespoons of additional extra liquid (the same liquid called for in the recipe) to help lighten the texture. Add 1 additional egg to help bind the batter.
• Fat: Add up to 2 Tbsp of additional fat, such as butter or oil to the recipe.

Wholesome (minimally processed)

• Flour: Swap out 1/3 to 1/2 of the white flour with King Arthur white whole wheat flour or King Arthur 100% whole wheat flour or Bob’s oat flour.
• Sweetener: Replace white sugar with maple syrup or honey. Use 3/4 c. honey for every 1 c. sugar. You can also swap out the white sugar with 1:1 swap using natural cane sugar, coconut sugar or date sugar.
• Dairy: Replace dairy with unsweetened plant based milk such as oat, coconut or almond milk.
• Lower Fat: For every 1 c. of butter, use 3/4 c. heart-healthy oil (like canola or extra-light olive) OR 1/2 c. unsweetened applesauce + 1/2 c. oil.

Allergen Free (none of the 9 allergens)

• Flour: Swap out the flour with a premium gluten-free flour such as King Arthur Measure for Measure or use a homemade gluten-free flour blend that does not contain tree nuts or soy. Be sure the flour blend contains xanthan gum or add 1/4 tsp. to 1/2 tsp. per every 1 cup of flour to the recipe. Here is a list of some other gluten-free flours to try.
• Butter: Use unsalted vegan butter sticks such as Violife for best flavor and texture. Add up to 1 to 2 Tbsp of additional fat like oil or vegan butter to the recipe.
• Dairy: Replace dairy with unsweetened plant based milk such as oat or coconut milk. Check the labels to make sure they are soy-free and nut-free.
• Eggs: Replace each egg by adding 1 tsp. baking soda to the batter, then pour 1 Tbsp. white vinegar over it. Add the vinegar last though, to keep the leavening reaction.
• Nuts: Omit all peanuts and tree nuts (almonds, brazil nuts, cashews, hazelnuts, macadamia nuts, pecans, pine nuts, pistachios, or walnuts.

Storage & Freezing

Pre-baked:

• Make the scone batter and cut into shapes. and keep in freezer safe ziploc or storage container until ready to bake.
• Pull out from freezer, place on Silpat baking mat or parchment paper on baking sheet. Bake 1 – 2 additional minutes.

Baked:

• Store scones in airtight container on counter 1 – 2 days.
• Seal in in freezer safe container for up to 6 months. Place baked scones in layers lined with parchment paper. You can also individually heat seal them in cell bags and then put them in a larger container.
• To thaw frozen baked scones, allow them to come to room temperature before opening the container.

How to pick and preserve fresh-picked blueberries

• It is best to pick blueberries early in the morning before the bugs are active and to avoid the sun in the July heat.
• Be sure to wear a long-sleeve shirt, as the bushes can scratch your arm, a hat for shade, and lots of bug spray!
• Take your own coolers or large buckets to transport the berries home, and keep them as cool as possible in your vehicle.
• To refrigerate: put them in them in an air-tight container and store in the fridge for 1 to 2 weeks.
• To freeze: place berries in a single layer on a 1/2 sheet pan lined with parchment paper. Do not wash them before freezing, as their natural coating helps preserve freshness. Freeze for 1 hour and then place berries in ziploc bags or vacuum seal them for up to 1 year.

Print

Blueberry Lemon Scones

These classic Blueberry Lemon Scones are made with fresh-picked berries, packing a tangy punch from the buttermilk and zing from the lemon.

Course Breakfast

Cuisine American

Keyword blueberry scones, brunch recipe, homemade scones, scones

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Servings 8

Author Apryl Niksch

Equipment

• Stand Mixer
• liquid measuring cup
• measuring cups and spoons
• silpat baking mat or parchment paper
• bench scraper
• Microplane zester
• citrus squeezer

Ingredients

DRY INGREDIENTS

• 2 c. unbleached flour
• 1 T. cornstarch
• ⅓ c. sugar
• 1 T. baking powder
• ½ tsp. baking soda
• ½ tsp. salt

WET INGREDIENTS

• 6 T. butter cold & diced into cubes
• 1 egg
• ½ c. buttermilk or sour cream
• 1 T. lemon zest
• 1 T. lemon juice
• 1 tsp. vanilla
• ½ tsp. lemon extract

MIX-INS

• 1 c. blueberries (fresh or frozen) toss in flour

Instructions

PREP

• Gather equipment. Place parchment on baking sheet.
• Zest and juice lemon and set aside. Cut up butter into small cubes and place in freezer until use.

MAKE BATTER

• Place dry ingredients into the mixer.
• Add butter, egg, buttermilk, vanilla, lemon zest, juice, and extract and mix until just until combined.
• To help distribute berries evenly into your batter, toss them first into a little bit of flour or cornstarch and fold into batter by hand.
• Pour dough onto a lightly floured silpat. Shape into 8" round disk and use sharp bench scraper to cut into 8 triangles. Separate out pieces and place on baking sheet
• Brush with heavy cream and sprinkle tops with course sanding sugar. If time allows, chill cut scones 10-15 minutes before they go into the oven.

BAKE

• Bake at 375° for 18-20 minutes. Store in container and keep on counter 1-2 days.
• OPTIONAL: Simple Glaze: mix 1 c. confectioner sugar with 1 T. lemon juice and 1 T. milk added until desired consistency.

Related Recipes

• Old-Fashioned Blueberry Muffins
• Blueberry Peach Crumble Muffins
• Cowboy Cookies with Peanut Butter
• Old Fashioned Banana Nut Muffins
• Old-Fashioned Strawberry Shortcake

1960’s Vintage Cookbooks

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