Lemony Blueberry Goat Cheese Scones are a lemon, blueberry & goat cheese dream. I bet you never thought you could have a dream with those three things. But YOU CAN! We hit the blueberries (here-on-in referred to as “blubes”) hard this summer guys. HARD. When you have an orchard at the bottom of your street with hundreds of bushes of plump blubes ready to be yanked off their branch, you gotta. And when you get home with 2 quarts of blubes and a blue teeth from eating so many while you were picking them, you gotta figure out what else to do with them.
ENTER LEMONY BLUEBERRY GOAT CHEESE SCONES STAGE LEFT.
I made these Blueberry Goat Cheese Scones a couple years back using my most fave scone recipe from Martha Stewart. So easy to throw together. HOWEVER, this time, I did a little research beforehand and found this amazing tip from Sally (she knows her scone shiz – and every other baked good for that matter) She recommended freezing the butter. FREEZING it. And then grating it with a cheese grater. Whaaaa? But when Sally speaks I listen. And guys, wow. It made SUCH a difference. I didn’t grate them, but instead just cut the frozen butter with a knife and gave the shards a rough chop, and I couldn’t believe how differently they came out with essentially the same recipe (with the addition of some lemon zest and juice) but just freezing the butter. You gotta be careful not to touch the butter with your hands too much though. The less hand contact means the butter will stay frozen yielding a happy scone, not a sad scone. They were super crunchy on the outside but soft soft and moist on the inside, just like you want a scone to be. I also didn’t chill the dough this time (no chill time = scones in belly faster).
Another tid bit that I discovered is that there truly is no better scone than one that is hot and fresh out of the oven. So, I recommend that if you’re not serving these right away, wrap them individually in foil (I actually threw mine in zip lock sammy bags) and when you’re a hankerin’ for a fresh scone, pop it in the oven and leave it in for an additional 3-5 minutes.