Lemon-Blueberry Buttermilk Scones

Lemon—Blueberry Buttermilk Scones

These scones are wonderful when served with cream and homemade lemon curd. I have also substituted coconut oil for butter and coconut milk for buttermilk and had great results for a vegan and dairy-free option.

INGREDIENTS

2 1/2 cups flour

1 1/2 tsp baking powder

1/2 tsp baking soda

1/4 cup sugar

1/2 tsp salt

1/2 cup grass-fed butter, or coconut oil

7/8 — 1 cup buttermilk or coconut milk

zest of 1 lemon

fresh blueberries

optional lemon glaze

1/4 cup confectioners sugar

juice from 1/2 lemon

INSTRUCTIONS

Preheat oven to 400ºF. In a large bowl mix together flour, baking, powder, baking soda, sugar, salt, and lemon zest.

Cut butter into small cubes or scoop coconut oil into flour mixture and crumble with fingers or a pastry cutter until it resembles a rough, sandy texture. Add lesser amount of buttermilk or coconut milk and gently stir until it just starts to come together. Only add extra if necessary. 

Add blue berries and gently press into the dough to avoid bursting them and staining the dough purple. Turn onto a baking sheet and with floured hands gently bring the dough into a disc shape about 1.5 inches thick. Press extra blueberries into the top of the dough, if desired. 

Cut the dough into 6 or 8 wedges and gently spread them 1 inch apart on the baking sheet. Bake for 25 minutes or until lightly browned.

For glaze: mix confectioners sugar and squeeze in lemon juice, stirring, until desired consistency is achieved. Pour over partially cooled scones and serve.

Lemon Curd

Lemon Curd

This lemon curd is wonderful served with whipped or clotted cream on warm, lemon-blueberry scones. 

INGREDIENTS

1 TBS Meyer lemon zest

3 eggs

3/4 cup — 1 cup sugar

1/2 cup freshly squeezed lemon juice (2-3 lemons)

6 TBS coconut oil or grass-fed butter

INSTRUCTIONS

Zest and juice the lemons.

Whisk eggs with sugar and lemon zest together in a medium saucepan. Cook slowly over low to medium heat, whisking constantly, until the mixture is pale yellow and slightly thickened.

Stir in the lemon juice and coconut oil or butter, a bit at a time, and continue stirring constantly. Continue to cook and stir until mixture thickens and is just beginning to bubble, but don’t let it boil. (This should happen about 170ºF.) 

Remove from heat and strain through a sieve to remove lemon zest and any egg lumps. Store in a glass jar in the refrigerator for up to a week.