I want to apologize in advance for how redundant some of my future post may become. I promise not to go on and on about how much spring is my favorite time of the year, but can you blame me?
The past week in the grocery store, I was a very happy camper as I saw that berries were on sale. I went a little crazy and bought one of every kind of berry and enjoyed them all throughout the week.
From protein shakes for lunch to mixing them in my oatmeal, to eating them plain by themselves–I was looking for any excuse to eat them.
The past weekend I was busy with work as I was in charge of the PAC-12 Championship Track and Field meet hosted by UCLA. On Sunday, I wanted to do something nice for my staff and take a nice treat to everyone who had to show up early in the morning to work all day.
I looked in my fridge Saturday night and saw that I had some blueberries leftover; I also noticed that I had some lemons on the counter. I decided to combine them together to make blueberry lemon scones. I figured it would be a nice treat, but not too sweet to eat in the morning.
Another little twist about this recipe, rather than roll out the dough and shape it into actual scones, I baked in altogether in a cast iron skillet. I recently bought a new one that I have wanted to use for baked goods so this was the perfect excuse!
I used the following recipe for my blueberry lemon scones.
3 cups flour
1/3 cup sugar; plus more for the top (optional)
1 tsp salt
2 ½ tsp baking powder
½ tsp baking soda
¾ cup (1 ½ sticks) unsalted butter; cold
1 cup Buttermilk (1 cup milk and 1 Tablespoon vinegar, let sit 5 minutes)
1 cup blueberries (fresh or frozen)
Zest of 3 lemons
1). Lightly oil the bottom of a cast iron skillet with vegetable or canola oil and sprinkle flour evenly throughout the bottom. Preheat oven to 375 degrees and place cast iron skillet in oven to preheat.
2). Combine the flour, sugar, salt, baking powder and baking soda in a large bowl. Add butter and mix with your fingertips to a coarse meal
3). Add buttermilk and mix just until combined.
4). Add the lemon zest and the blueberries, fold in.
5). Once all ingredients are combined, add to the cast iron skillet (9 inch to fit it all,) and carefully press into the pan (at this point, if you would like to add some extra sugar to the top you can lightly rub the top with heavy cream or milk and sprinkle sugar on top.) Bake for 25-30 minutes or until a toothpick comes out clean and the top is golden brown.
I loved making these, and baking them in the cast iron made it so easy. Next time I make them and have more time, I will definitely be making a lemon curd to go with them and add just a little more lemon taste, but on their own they taste amazing!
Hope you get a chance to try these soon—maybe you’ll even host a nice spring tea with your friends.