Lemon Blueberry Scones

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You know I never post recipes I haven’t tried and enthusiastically endorse. Sometimes I go through a slump or lulls where I hit several yucky recipes in a row. My husband will ask “is it blog worthy?” Sometimes I have to say no – I’m not putting that on the blog. Only the best recipes for my readers! SRFD is sort of my own personal cook book. These are all recipes I would make again and again.

This recipe is a favorite already. These scones are moist and lightly sweet and lemony and bursting with blueberriness. There’s a nice crispy crust but it’s not hard or crumbly. Yup we will have these again.

There is something about blueberries and lemon that I love. In fact, lemon seems to be my favorite flavor anymore, even over chocolate! More than chocolate you say???? Sorry I’m getting carried away again. Anyway – why not make these for breakfast this weekend? Blueberries are readily available and affordable and you can always find a nice lemon.

So in addition to blueberries and lemon you will need flour, sugar, baking powder, salt, baking soda, butter, heavy cream, and one egg. Sounds like cake? Tastes like cake!

In a large mixing bowl whisk the flour, sugar, lemon zest, baking powder, salt, and baking soda.

Cut in the cold butter until mixture resembles coarse crumbs.

Gently stir the blueberries into the flour mixture and set aside.

In a small bowl whisk the cream, egg and lemon juice together.

Make a well in the middle of the dry ingredients and pour in the egg and cream mixture. Mix until a dough starts to form.

Turn dough out onto a clean surface dusted lightly with flour. Knead a few times until the dough holds together. Try not to press hard and smash the blueberries. Form the dough into a rectangle about 15 inches long, by 3 inches wide, and about 1 1/4 inches high. Cut the rectangle in half then each piece in half again. Cut the squares in half on a diagonal. You can also form the dough into a round loaf and slice into 10 equal pieces.

Place the scones on a Silpat Mat or a parchment lined baking sheet. Lightly brush milk or extra cream on top of each scone.

Sprinkle with a little raw sugar if desired.

Bake in a preheated 400 degree oven for 15-20 minutes.

If desired you can spread a thin glaze made of confectioners sugar mixed with fresh lemon juice and lemon zest. I made mine very thin and drizzled it on top of each scone.

Enjoy these delicious scones warm from the oven. Great with a cup of coffee!

Lemon Blueberry Scones

2 cups all-purpose flour

1/4 cup sugar

1 tablespoon lemon zest

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

6 tablespoons butter, cut into small pieces

1 cup fresh blueberries, washed and drained

2 tablespoons fresh lemon juice

1/2 cup heavy cream

1 egg

extra cream to brush on top

Glaze (mix together):

1/2 cup confectioner’s sugar

1 tablespoon fresh lemon juice

1 teaspoon lemon zest

Preheat oven to 400 degrees.

In a large mixing bowl combine flour, sugar, lemon zest, baking powder, salt and baking soda. Cut in the butter until the mixture resembles coarse meal. Add the blueberries and gently mix. Set aside.

In a small mixing bowl whisk together the cream, lemon juice, and one egg. Pour the egg and cream mixture into the dry mixture and gently stir until it forms a soft dough.

Turn the dough out onto a lightly floured surface and knead until well mixed. Form the dough into a rectangle about 15 inches long, by 3 inches wide, by 1 1/4 inches high. Cut the rectangle in half and then in half again. Cut eat of the four pieces on a diagonal. Place the scones on a ungreased cookie sheet, or Silpat Mat or a parchment lined baking sheet.

Bake for 15-20 minutes until golden brown. Allow the scones to cool slightly and drizzle with glaze if desired.

So easy and delicious!

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Thanks so much for stopping by! Have a blessed 4th of July with family and friends.

On Monday we will have a raspberry pie so please check back.

Happy Friday!

Tricia

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