I love summer. The recipes that you can make with fresh local produce are unlimited. Bean and I have a game that we play during the summer. We go to our local farmers stand and I tell her that we can get ANYTHING we want as long as the sign says LOCAL on it. Bean is having a field day right now because local strawberries, blueberries, blackberries, cherries, peaches and plums are all in season in BC.
We have 10 pounds of blueberries in our fridge right now, so I figured it was time to do some more cast iron skillet baking.
I recently played around making blueberry scones in the cast iron skillet. When The Hubs tried them he said “These are the best scones I’ve ever had! They are so moist!”
It’s true, these scones are a bit moister than your average scone. If you like your scones a bit drier, take out the half cup of pulsed blueberries.
Cast Iron Skillet Lemon Blueberry Scone Recipe:
Ingredients for scones:
- 2 cups unbleached flour
- 2 tsps baking powder
- 3 tbs sugar + 1 tablespoon for sprinkling on top
- pinch of salt
- 1/2 cup of cold butter
- 1 cup fresh whole blueberries
- 1/2 cup fresh chopped up/pulsed blueberries (omit the chopped up blueberries if you prefer a drier scone)
- zest of one lemon
- 1 cup milk
- dash of vanilla
Ingredients for Lemon Glaze
- `1/2 cup powdered sugar
- 5 tbs lemon juice
I make these scones in my food processor. You can also make them by hand if you prefer.
- Preheat your oven to 375 F.
- Sift flour, baking powder, sugar and salt and pour into your food processor.
- Chop butter into small pieces then add to your food processor. Pulse until dough is crumbly. (Alternatively you can mix the butter in by hand, pinching it into the dough until the dough becomes crumbly.
- Add 1/2 cup of blueberries and pulse (Alternatively you can chop the blueberries and mix them in by hand.)
- Remove the blade from your food processor and add in your whole blueberries and lemon zest. Fold the blueberries into the dough gently so as not to squish them.
- Make a hole in the center of your dough and add the milk. Stir until incorporated making sure to not overwork your dough. You can also put the dough on your work surface to make sure your ingredients are all incorporated.
- Press your scone dough into your cast iron skillet. Sprinkle 1 tablespoon of sugar on top.
- Bake at 375 for 25-30 minutes or until the top is golden and the scone is cooked through.
- While your scones are cooking mix together powdered sugar and lemon juice to make a glaze.
- When your scone is done cooking, let it sit for 5-10 minutes then cut into pie shaped wedges. Serve with glaze on top.
If you like this recipe please make sure to check out our other Cast Iron Skillet Recipes:
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Tell me… Do you have a cast iron frying pan? Do you use it? What cast iron skillet baking recipe would you like for us to explore next?