Lemon Blackberry Drop Scones - Dinner With Julie

Lemon Blackberry Drop Scones


August 2, 2010

You don't need lemon for these - they'd be as delicious without - we just happened to have a lemon sitting on the countertop that needed using before we leave tomorrow.

  • Makes: Makes 6 good-sized scones.


2 cups all-purpose flour

1/4 cup sugar

1 Tbsp. baking powder

1/4 tsp. salt

1/3 cup butter, cut into pieces

grated zest of a lemon (optional)

1 large egg

3/4 cup (ish) milk

a big handful of berries (blackberries, raspberries, blueberries, huckleberries...)

coarse sugar, for sprinkling (optional)


1Preheat oven to 425F. In a bowl, stir together the flour, sugar, baking powder and salt. Add the butter and blend it with a fork, whisk, pastry blender or your fingers (or do it all in the food processor, if you have one), leaving some lumps no bigger than a pea.

2Crack the egg into a measuring cup and add milk to make it a cup. Stir it together with a fork and add to the flour mixture; stir with a spatula until just barely combined. Add the berries and stir a couple more times, then drop the sticky dough in large spoonfuls onto a buttered or parchment-lined baking sheet. Sprinkle the tops with coarse sugar, if you like.

3Bake for about 20 minutes, or less if you made small scones, until golden.