Remember in my Mimosa Scones post when I said I actually hate scones, because I find them bready and dry and blah? And that those mimosa scones were a total exception because they were fruity and moist and crumbly and delicious? Well these blueberry lemon lime mint scones follow suit.
I know, I know, that name is a mouthful. I got the inspiration for them from this blueberry smash cocktail. Sorry booze hounds, there’s no alcohol in this recipe, but it’s packed full of flavor. The lime, lemon and blueberry make it bright and fruity, but the mint cools it down. It’s a really pleasant mouth experience and honestly, if I wasn’t shipping these to friends in care packages, I would have eaten every single one.
I’m honestly still trying to decide if I like these more than the mimosa scones. But the mimosa scones have no season, these are for sure summery. Perfect for farmer’s market blueberries, and light summer flavors for a classy summer morning.
There are a lot of picture steps for this recipe, but I swear it’s easy, it just involved a lot of grating.
You zest a lemon and a lime onto some sugar
Then mix it up and get sugary zest… or zesty sugar.
Then in a big bowl you grate some frozen butter into the flour
And mix/chop/smoosh in the butter to break up the butter and make your flour resemble cornmeal and fold in the zesty sugar.
Then in the zesty sugar bowl, you mix up an egg with some yogurt and drizzle it over the zesty, sugary flour.
Then you mix until everything just comes together. Then fold in some blueberries and turn it all our onto a parchment lined baking sheet and pat it into an 8 inch round.
Use a sharp knife to cut it into 8 pieces like a pizza.
Bake for 20-25 minutes and recut.
Then you taste it and try not to eat it all before you give it to whoever you’re serving it to. Or try to stop yourself from eating it all in one sitting. Or don’t even bother tasting it before you serve it just in case.
Or just eat the whole thing in one go. Don’t worry, I won’t judge you. I understand.
Ingredients
- 1/2 cup sugar
- Zest of one lime
- Zest of one lemon
- 1/2 tsp mint extract
- 1 3/4 cups flour
- 1/4 tsp salt
- 1 tsp baking powder
- 1/4 tsp baking soda
- 7 tbsp butter, frozen, grated
- 1 large egg
- 1/2 cup full fat plain greek yogurt
- 1 heaping cup blueberries
- 2 tbsp butter
- 1 cup powdered sugar
- 1 tbsp lemon juice
- 1 tbsp lime juice
Instructions
- Preheat the oven to 400
- Mix the sugar, mint extract and the zest together in a small bowl.
- In a large bowl combine flour, salt, baking powder, and baking soda and stir to combine. Add the butter and use your hands or a pastry cutter to work in the butter until your mixture resembles coarse corn meal - it's okay if it's not totally evenly mixed. Fold in the sugar/zest/mint mixture.
- In the bowl that contained the sugar/zest, whisk together the egg, and yogurt. Add it to the dry ingredients and mix until a ball of dough forms (don't mix too much, you just want it to pull together). Then add the blueberries and gently fold them in. The dough will be sticky.
- Line a baking sheet with parchment and turn the dough onto the parchment. Form an 8 inch round and use a sharp knife to cut it into 8 pieces, like you would a pizza).
- Bake at 400F for 18-25 minutes - check on them and don't take them out until the top is browned, even if it goes over 25 minutes. The edges will brown sooner, but you want a nice crust to form to fully achieve the delicious bite and crumb. If you poke the center, it should feel firm, like if you poke the palm of you hand, rather than springy like a cake.
- Take out of the oven and recut them and let cool on a wire cooling rack
- Make the Glaze: Melt the butter and mix with the powdered sugar. Then add the lime and lemon juice. Either spoon the glaze on the cooled scones in a zig zag pattern or dunk them right into the glaze. Allow glaze to harden for 30 minutes, then enjoy!
