I don’t make scones all that often, but when I do– it’s ALWAYS this recipe that uses a cake mix.
Why? Because I think the flavor is significantly better, the texture is fluffier, and they stay moister MUCH longer than any other scone recipe I’ve tried (not to mention they are never dry in the first place, which is what I get with a lot of other scone recipes).
Using a lemon cake mix gives these scones a seriously delicious burst of lemon flavor! And the blueberries compliment it so perfectly. (By the way, if you think you’re not a blueberry person, check out this post where I talk about why I love baking with frozen blueberries. You might change your mind!)
The trick to keeping these scones soft and fluffy and moist is to… trust the recipe! I used to get so many comments from people on my Red Velvet Scone recipe complaining about the dough being too sticky. But working with a slightly sticky dough is exactly what keeps these scones from drying out.
The key is to use floured hands and to sprinkle additional flour on the outside of the dough without kneading it in. This allows you to mold it into a round form and transport it from the bowl to the baking sheet without a problem. Voila! Piece of cake :)
I hope you enjoy this recipe as much as I do– and remember! Use well-floured hands and have flour on hand to sprinkle over the dough. That will make everything go so much smoother (and a lot fewer complaints sent my way). ;)
Lemon Blueberry Scones
Be sure to use well-floured hands and generously sprinkle flour on the outside of the dough to make forming the round easier as well as transporting to the baking sheet! But be careful not to knead in that extra flour, otherwise you may dry the dough out.
1 1/4 cup Lemon Cake Mix (I used Duncan Hines)
1 1/4 cup flour (plus extra for dusting)
8 tablespoons of cold butter
3/4 cup fresh or frozen blueberries
3/4 cup skim milk
optional: sanding sugar to go on top
Preheat the oven to 400ºF. Prepare a baking sheet by lining it with parchment paper or a silicone mat. Do not grease.
Mix together the cake mix and flour in a large bowl.
Use a pastry cutter or two knives to cut in the cold butter until the mixture looks crumbly. Gently mix in the blueberries
Create a well in the center of the bowl and pour in the milk. Use a wooden spoon to gently mix the milk into the rest of the mixture. Just like in making biscuits, try not to over mix. Only mix until the dough has JUST formed.
Tip: make things easier on your self by trying to keep the dough all in the center of the bowl, like you're forming a dough ball.
Dust a small handful of flour over the dough in the ball, and with well floured hands, form the dough into a ball and remove it to the prepared baking sheet.
Gently press the dough to flatten into a domed circle that is approximately 8 inches in diameter,
Use a greased knife (I just spray a little Pam on it) to cut the circle into 8 wedges (easiest to make 4 long cuts across the diameter of the circle).
Bake for 20-25 minutes until a toothpick inserted comes out clean.
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