Lemon Iced Blueberry Biscuits are quick, easy, and crowd pleasing. A cross between a biscuit and a scone they are sweet without being too sweet, and a perfect weekend treat!
Sundays are for…
In our house, Sunday is usually a blogging day. My husband and I go to one of the local coffee shops we like, strap the baby in the carrier for a nap, and get working on our blogs as fast and furiously as we can.
Nap time is precious!
I have to get as much done in that hour and a half as I can.
Enter Blueberry Biscuits
Today though, well, the semester has just kicked off. My husband and I are both kind of exhausted already – we’re both teaching, and have both been in a workshop-training-orientation whirlwind.
So this morning, we decided to simplify things, and breakfast at home.
But I am me after all, and a Sunday morning breakfast at home means I get TO PLAY.
Biscuit vs Scone
Do you know what the difference between a biscuit and a scone is?
The answer is, honestly, not much, normally. Except, if you google the difference like I did for this post you’re going to find A LOT of opinions about the difference, and what makes both a biscuit a biscuit and a scone a scone.
Honestly, this article talks about the difference and explains that both biscuits and scones have sugar in the batter. Which I would say is false. SOME biscuits might have sugar in the batter, but they do not, as a rule, have to have sugar.
And then you can get in to the whole controversy of the difference between American scones, and British scones.
Seriously you say?
Yes, I say. I’m not going to dive down that rabbit hole here, but if you’re curious, check out this article here in Cook’s Illustrated.
For me, the overarching difference boils down to that sugar in the batter, add ins, and rise. Biscuits, typically, have layers. You’re looking for more of a rise. Also, a biscuit is usually just going to have milk used as a binder, but a scone is usually a bit richer, and you’ll use half and half, or even heavy cream.
Likewise, where as I tend to use all butter in my biscuits, scones benefit from a little richer add in, like cream cheese, sour cream, or perhaps even a touch of full fat Greek Yogurt.
Too, American scones tend to have all sorts of mix ins, from blueberries, to figs, to chocolate chips. British scones not so much. Currants and raisins are the typical add ins across the pond.
I have a couple of scone recipes planned for fall, so stay tuned!
But today, I have this hybrid for you.
It’s a sconeiscuit. A biscone. A biscuit scone combo. Whatever it is, it’s tasty.
I chose not to use sugar in the batter, but I chose to top it with icing BECAUSE ICING. Likewise, instead of milk, I used a bit of half and half to bind it into batter. But these are equally good without the icing and spread with butter and jam.
The end result is a not too sweet treat, chock full of blueberry goodness, and a lovely Sunday morning breakfast of blueberry biscuits. Or snack of blueberry biscuits. Or both.
I miiiiiigggggghhht need to make another batch, because I thought these would give us some leftover for tomorrow, but between my husband and I, well, they’re going fast!
But this quiet Sunday of baking blueberry biscuits and blogging has been restorative. Tell me, what’s your Sunday like? And do you have hard core biscuit or scone opinions?
Lemon Iced Blueberry Biscuits
- 2 Cups All Purpose Flour
- 1 Tablespoon Baking Powder
- 1/2 Teaspoon Salt
- 1/2 Cup plus 2 Tablespoons Butter
- 1/4 Cup Half and Half or Milk
- 1 Cup Blueberries
- 1 Cup Powdered Sugar
- 1/2 Cup Milk For thicker icing, use less milk, for thinner icing, use more.
- 2 Teaspoons Lemon Juice
Preheat oven to 375 degrees.
Mix flour, baking powder, and salt.
Using a pastry cutter, two knives, or your fingers, mix in the butter until it is very crumbly. Crumbs should be the size of small peas.
Drizzle milk, or half and half if you're using it, over the mixture slowly, and gently fold in the sides of the flour mixture until you have a wet, sticky dough. Depending on your flour mixture, you may need a little more, or a little less, milk to form the dough. Be careful to add it just a little at a time, though, because you want to use just enough. If you get too much milk, the dough will be too wet.
Add in the 1 cup of blueberries. Fold the blueberries in very gently, and do not over handle he dough once they are incorporated.
Turn onto a floured surface, and pat out the dough to about 1/4 to 1/2 inch thick.
Using a biscuit cutter or a mason jar, cut out your biscuits and place them on a baking sheet. I use a nonstick pan, so I do not grease my pan. I do, however, recommend using some wax paper or parchment to protect your baking sheet, as the blueberries will pop and juice will run once they are in the oven.
Brush the tops of the biscuits with milk or half an half, to help them get that nice, golden brown top once they are baked.
Place biscuits in the oven and bake for 18-25 minutes, or until the tops are golden brown and the biscuits are baked through.
While your scones are baking, combine lemon juice, powdered sugar, and milk in a bowl, and use a whisk to combine the ingredients into your icing.
When biscuits are done baking, transfer to a wire rack to cool. Brush about a tablespoon of icing over the tops of your biscuits. May use more or less icing to taste.
Serve warm. Will store in an airtight container for a day or two, but if you plan to eat them later than that, freeze them after they have come out of the oven and cooled, and before icing them.
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