Looking for a quick and easy way to satisfy your sweet tooth? These blueberry drop scones are not only effortless to make, but they also have a surprise ingredient that takes the flavor to the next level. A wee bit of lime extract is that little something special that adds so much flavor. Bursting with fresh juicy blueberries and topped with a crunchy turbinado sugar topping, these scones are pretty much the perfect treat for just about any occasion.
There are weeks that just scream for something special. I’m pretty sure you know what I’m talking about. When you suffer through one of those weeks that keeps dragging on, in which you feel like you are having the same nightmare day after day, only perhaps a little bit worse as each day progresses. When that week just refuses to come to an end, that’s when you need a pick-me-up the most. That’s the moment you need a cozy blanket, a cat nestled in your lap, a romantic feel-good comedy movie, a hot cup of tea, and a warm scone right out of the oven. No substitutes allowed, no phone calls accepted, no tasks to be worried about. Just take a deep breath, hit play on the remote, and take a big bite of crunchy ooey-gooey blueberry yumminess, enhanced with that little extra something special hint of key lime tang. It’s Friday folks. Now that’s something special!
Ingredients:
- 2 Cups All-Purpose Flour
- 1/2 Cup Granulated Sugar
- 3 Teaspoons Baking Powder
- 1/2 Teaspoon Kosher Salt
- 1/2 Teaspoon Ground Cinnamon
- 1/2 Cup Unsalted Butter
- 1/2 Cup Milk
- 1 Egg
- 1 Teaspoon Vanilla Extract
- 1 Teaspoon Key Lime Extract
- 1 Pint Fresh Blueberries, Rinsed and Drained
- Turbinado Sugar
Directions:
- Preheat oven to 400 degrees.
- In a large bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon.
- Cut the butter into very tiny pieces, and then cut it into the flour mixture with a pastry cutter, fork, or knife for 2 minutes.
- In a small bowl, whisk together the milk, egg, and extracts.
- Pour the liquid ingredients into the dry ingredients, and mix until just combined.
- Gently fold in the blueberries.
- Use an ice cream scoop to drop the batter onto a Silpat or parchment paper-lined baking sheet.
- Dust your hands with flour and use them to gently pat down each scone.
- Top with turbinado sugar, and then bake for 15 minutes.
Suggestions:
- Do not over-mix the scone dough.
- Make sure to leave an inch between each scone, when you scoop them out onto the baking sheet. They will spread, and most likely you will need to separate them with a knife after baking. You can avoid this by baking them in two batches if you are concerned about them getting too friendly with one another.
- This recipe will yield approximately 16 scones.
Improvements:
- Add key lime, lemon, or lime zest to the dough.
- Serve with lime or lemon curd.
Ingredients:
- 2 Cups All-Purpose Flour
- 1/2 Cup Granulated Sugar
- 3 Teaspoons Baking Powder
- 1/2 Teaspoon Kosher Salt
- 1/2 Teaspoon Ground Cinnamon
- 1/2 Cup Unsalted Butter
- 1/2 Cup Milk
- 1 Egg
- 1 Teaspoon Vanilla Extract
- 1 Teaspoon Key Lime Extract
- 1 Pint Fresh Blueberries, Rinsed and Drained
- Turbinado Sugar
Directions:
- Preheat oven to 400 degrees.
- In a large bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon.
- Cut the butter into very tiny pieces, and then cut it into the flour mixture with a pastry cutter, fork, or knife for 2 minutes.
- In a small bowl, whisk together the milk, egg, and extracts.
- Pour the liquid ingredients into the dry ingredients, and mix until just combined.
- Gently fold in the blueberries.
- Use an ice cream scoop to drop the batter onto a Silpat or parchment paper-lined baking sheet.
- Dust your hands with flour and use them to gently pat down each scone.
- Top with turbinado sugar, and then bake for 15 minutes.
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