Most scones crumble and dry out after sitting out on the counter. These scones are different. Some of the blueberries burst when baking and created little pockets of liquid that kept the scones soft, almost cakelike, for days. The lemon glaze is a pretty addition to the recipe. It adds a nice pop of flavor. These are big scones. If you want smaller scones then divide the dough in two instead of one round, and cut each round into six wedges. Also, when making scones, try to handle the dough as little as possible—a light hand makes for light and tender scones. If it’s outside of blueberry season and you’d like to make these, frozen blueberries will work too but don’t defrost them, or your scones will turn blue.
What You’ll Need To Make Blueberry Scones
Step-by step instructions
Preheat the oven to 400°F and set an oven rack in the middle position. Line a 13-by-18-inch baking pan with parchment. Combine flour, baking soda, salt and sugar in a large bowl.
Mix the two ingredients together.
Add the cold butter.
Rub the butter into your dry ingredients with your fingers until you have a mixture that resembles coarse breadcrumbs, but contains small clumps.
Stir in the…
