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Fresh fruit is one of the reasons I love summer so much. I love to get up early on summer mornings and make muffins or my favorite, fresh blueberry scones.

The growing season in Arkansas is pretty early. Blueberries usually start coming available in mid-June.  Thanks to an early spring, blueberries are just coming into season here in Arkansas and fresh, local blueberries are so good. 

Since fruit is so plentiful this time of year we tend to incorporate into almost every meal and breakfast is certainly no exception. Today, I want to share my scone recipe with you. I used blueberries but you could certainly substitute with other fruits, nuts, and seed or even chocolate chips! This recipe is really versatile.

I also love scones because they freeze so easily since the dough is a little more substantial. This makes for a quick and easy breakfast anytime. To freeze scones, mix up the batter and portion the scones by cutting into triangles or circles. Place the raw dough shapes onto a cookie sheet and place in the freezer. Once frozen, place the individually frozen scones into a large freezer bag, seal, and freeze.  When ready to cook, pull out the desired amount of scones and let them set on the counter while the oven preheats.  Brush each scone frozen scone with cream and sprinkle with a bit of sugar. Cook the scones at the time and temperature called for in the recipe. The time may vary slightly since they are frozen. If using a glaze, this should be made fresh with each baking. 

Blueberry Scones

For scones:
2 1/2 cups all-purpose flour (not self-rising)
1/2 teaspoon salt
1 tablespoon baking powder
1/2 teaspoon baking soda
1/3 cup sugar
Zest of one lemon
1 stick cold, unsalted butter cut into tiny pieces (if using salted butter omit 1/8 teaspoon of salt)
1 egg
1/2 cup ricotta cheese
3 tablespoons milk
1 1/2 cups fresh blueberries (do not thaw the berries if you use frozen ones)

3 tablespoons heavy cream
Raw Sugar Granules

For Glaze:
3/4 cup powdered sugar
Juice of 1/2 to 1 whole lemon

Preheat the oven to 400°.
In the bowl of a stand mixer combine flour, salt, baking powder, baking soda, sugar and lemon zest. Using the paddle attachment mix for about 30 seconds to combine. 
Add in the cold butter and combine until the mixture resembles course meal. I like to use my hands to incorporate the butter.
Add in the egg, ricotta, and milk. Mix to just combine.
Add in the berries and mix. The dough will become wetter as the blueberries break up. This is fine and the finished dough will be fairly wet and sticky. 
Pour the dough onto a floured surface and shape it into a circle about 8 inches in diameter and 1 – 1 1/2 inches thick. Cut into 8-10 wedge shapes and place on a baking sheet.
Brush each scone with cream and sprinkle with raw sugar. 
Bake 18-20 minutes until golden brown. 
Remove from the oven and allow to cool slightly while you make the glaze.
In a small bowl combine powdered sugar and the juice of 1/2 the lemon. Stir well to form a glaze. If the glaze is too thick add additional lemon juice or water to thin it to a consistency that you like. 
Drizzle the glaze over the warm scones and enjoy.

To freeze scones:
After shaping the dough and cutting into wedges, place the raw wedges onto a cookie sheet. Place the cookie sheet into the freezer for about 20 minutes until the dough is firm and no longer sticky. Place the frozen scones into a freezer bag. To cook from frozen, simply remove from the freezer and place onto a cookie sheet while the oven preheats. Brush with cream and sprinkle with sugar. Cook as directed noting that cooking time may vary slightly due to the dough being frozen. Prepare a fresh batch of glaze if desired. 

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