Lemon Blueberry Scones

Fresh, beautiful, delicious.

With spring, comes a need for all things LEMON. Here’s a new recipe for you to enjoy. It’s perfection. Made with love. And lots of lemon.

Lemon Blueberry Scones

4 cups all purpose flour

1/2 cup sugar pus 1 tbsp. for garnish

1 rounded tbsp. baking powder

Pinch of salt

1/2 cup cold butter

12 oz. milk (with 1/2 lemon juiced to sour)

1 egg

2 lemons zested

2 cups fresh blueberries

1 lemon sliced thin

Egg wash

Preheat your oven to 420 degrees. Place the flour, baking powder into a large bowl. Cut the butter into cubes and using a pastry cutter, cut the butter into the flour. You want the butter to be pea sized. Then add the soured milk and egg. Mix just until combined. Add the blueberries, and gently mix until the scone mixture. Cold butter is key- so work quickly.

And here we go.

Using gentle hands, shape the dough into a rectangle about 2″ thick. Use a 3″ cookie cutter, round, and cut into 12 rounds. You may need to reshape the dough as you go. Do not knead as the scone will become tough and heavy. Just gently press the scraps together and cut until all the dough is used.

Place on a parchment lined baking sheet. Brush the scones with an egg wash. Sprinkle the scones with 1 tbsp. sugar. Then place a thin slice of lemon on top just before baking. Bake for 22-24 minutes, then you can broil for 2 minutes to brown the tops if needed. Remove from the oven and cool slightly. Glaze and serve.

Spring in a scone.

Lemon Glaze

1 lemon juiced

2 tbsp. heavy cream

1 1/2 cup powdered sugar

Whisk together these 3 ingredients, and glaze the warm scones with as little or as much glaze as you want. Delicious.

Happy Baking! xo

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