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These lemon blueberry scones go big on berries and citrus. The best part is that this is a simple drop scone recipe, so there is no fancy shaping required. They turn out with the perfect crumbly texture that you want from a batch of scones.
You can use fresh or frozen berries. My preference is frozen because they are easier to add into the dough, and it doesn’t matter if it’s berry season or not.
No shaping is necessary. These are drop scones. The more bumpy, cracked and imperfect they are, the better. There is no pressure to cut the dough into wedges or into rounds.
You can make the dough in advance, and it is freezable.
Music: Early Hours by @iksonmusic
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