I’m celebrating scones this month so each week during the month of February I’ll be trying different scone recipes. Last year I tried Cranberry Scones, Bacon-Cheddar-Chive Scones, and Cinnamon Swirl Scones; so I’ll be focusing on some different recipes this month. I’m kicking things off with this Lemon Blueberry Scones recipe from King Arthur.

Firstly, this recipe recommends weighing your flour so be sure to take note of that as too much flour can create very dry scones. It says to use your fingers to work the butter into the dry ingredients but I actually used a pastry cutter and felt like it worked well. I did find it a little difficult to mix in the blueberries because it’s a firmer dough and you don’t want to crush the blueberries so take your time otherwise you’ll just end up with a purple mess.

I completely forgot to cut these before baking so I ended up having to bake this longer since the middle wasn’t quite done. That’s an important step but know that if you forgot like I did then just keep an eye on these so they don’t burn and let it bake a little longer.

I didn’t eat these right out of the oven but I’m sure they would be delicious with some butter right out of the oven as the recipe suggests. I loved the blueberry taste for these but didn’t really notice the lemon so I’d probably either up the zest next time or use lemon oil. I also felt like mine were a little dry, but I know that’s probably because I forgot the cutting step and had to bake it longer so all of the scones were done which probably resulted in some being too dry. Despite these small missteps, I would 100% try these again!

Recipe Used: King Arthur’s Baking Companion p. 74 or their website