Lemon Blueberry Drop Scones

Lemon Blueberry Drop Scones, often referred to as “drop biscuits” in the United States, are a delightful and easy-to-make baked treat that combines the zesty brightness of lemon with the burst of flavor from juicy blueberries. These scones are perfect for breakfast, brunch, or as a sweet snack with your afternoon tea or coffee. Their history dates back centuries, and they have evolved from traditional British scones to a popular American adaptation. In this recipe, we will explore the rich history and provide detailed instructions on how to make these scrumptious Lemon Blueberry Drop Scones.

Scones have a long and storied history that can be traced back to Scotland in the early 16th century. The word “scone” is believed to have originated from the Dutch word “schoonbrot,” which means “beautiful bread.” Originally, scones were a type of unleavened bread cooked on a griddle or over an open flame. They were made with simple ingredients like oats, barley, and sometimes peas.

As time went on, scone recipes evolved. Baking powder became a common leavening agent, leading to the familiar rise and fluffiness we associate with scones today. Scones gained popularity in England and eventually spread to other parts of the British Isles.

When scones crossed the Atlantic to America, they underwent further adaptations. Drop scones, also known as “American scones” or “drop biscuits,” were born. Unlike traditional British scones, which are rolled and cut into shapes, drop scones are made by scooping spoonfuls of dough onto a baking sheet, resulting in a more rustic appearance and softer texture.

INGREDIENTS

• 2 cups all-purpose flour
• 1/3 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, cold and cubed
• 1 large egg
• 1/2 cup buttermilk
• Zest of 1 lemon
• Juice of 1 lemon
• 1 cup fresh or frozen blueberries

INSTRUCTIONS

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Mix these dry ingredients together.
3. Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse crumbs.
4. In a separate bowl, whisk together the egg, buttermilk, lemon zest, and lemon juice until well combined.
5. Pour the wet ingredients into the dry ingredients and stir until a soft dough forms. Be careful not to overmix.
6. Gently fold in the blueberries, being careful not to crush them.
7. Drop spoonfuls of the dough onto the prepared baking sheet, leaving some space between each scone.
8. Bake in the preheated oven for 12-15 minutes or until the scones are golden brown and cooked through. You can test their doneness by inserting a toothpick; it should come out clean.
9. Remove the scones from the oven and allow them to cool on a wire rack for a few minutes.
10. Serve your Lemon Blueberry Drop Scones warm with a drizzle of lemon glaze, clotted cream, or your favorite jam.

NOTES:

• These Lemon Blueberry Drop Scones offer a delightful blend of flavors and a nod to the historical evolution of scones. Enjoy them as a delicious treat and share the rich history of this beloved baked good with your friends and family.