I'm officially over the weather. It's spring in two days and a winter storm warning was in effect for Virginia yesterday. Today, it's drizzling. I had this friend in high school who would always start wearing summer clothes weeks before it was actually warm. It would be a bone-chilling forty degrees with rain, and she would be rocking a sundress and sweater. Flurries might be falling, but she have on sandals and a tank top. While it seemed a little crazy to my practically clothed little self, I admired her nerve. This year, I'm ready to resort to that level of crazy. Winter just needs to end. (For any readers up-north, I know Virginia has nothing on what you guys have dealt with this year. I'm just a southern wimp.)
Thankfully, it can at least feel like spring in my kitchen. These scones are the perfect thing to chase away cloudy skies. While gluten-free, they are still light and fluffy thanks to the buttermilk. (There is a vegan option.) Sweet Meyer lemons pair beautifully with dried blueberries to create a slightly zest, sweet pastry. My favorite part are the chunks of lemon zest. They just look so elegant threaded throughout the scones.
While Meyer lemons are still a little tart, they have a much sweeter, less intense flavor when compared to regular lemons, which means you don't really need much sugar to make these. (You can use regular lemons if you want, but I might add an extra teaspoon or so of sugar.) Overall, these are a lovely spring treat. Pair them with English Breakfast or a rich, bold coffee while secretly wearing a some summer shoes.
Meyer Lemon and Dried Blueberry Scones
Click here for a printable recipe!
1/2 tsp salt
2 tsp baking powder
1 tsp xanthan gum
1/4 cup sugar plus 1 tbsp, divided
6 tbsp butter or diary free Earth Balance
1/2 cup dried blueberries
1 to 2 Meyer Lemons
1 cup buttermilk or 1 cup almond milk with a tsp of lemon juice
Prep Time: 15 minutes • Cook Time: 25 minutes • Yields: 6 Scones
1. Preheat oven to 400°. If you are using almond milk, mix with vinegar and let sit for 3 minutes.
2. Whisk flour, salt, baking powder, xanthan gum and 1/4 cup sugar together. Cut up butter or butter substitute into small cubes and add to flour mixture and cut in with pastry cutter or two forks, until mixture has small pea sized pieces of butter are mixed throughout.
3. Zest lemon peel and add to flour butter mixture. Add blueberries. Stir in milk until dough forms, then gentle knead dough until a ball forms and place on parchment cover cookie sheet. Roll out slightly with rolling pin to form a large circle of dough about an inch and a half thick, then cut into wedges and gently separate them.
4. Brush tops with milk and sprinkle with remaining sugar.
5. Bake for 25 minutes. EAT!