Fresh plump blueberries and lemon zest come together to make the tastiest scone! You’ll want these Blueberry Lemon Scones for breakfast all the time!
INGREDIENTS
- 2 cups flour
- ¼ cup plus 2 tablespoon sugar
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- zest from 1 lemon
- 1 stick butter sliced and cold
- ½ cup heavy cream
- 1 egg
- 1 teaspoon vanilla extract
- 1 ¼ cup fresh or frozen blueberries
GLAZE
- 1 cup powdered sugar
- 3 tablespoons fresh lemon juice
INSTRUCTIONS
- Preheat oven to 400 degrees. Line a baking sheet with parchment paper and set aside.
- In a large bowl mix together the flour, sugar, baking powder, salt, and lemon zest.
- Drop in your cold butter, and using a pastry cutter, mix until you have a wet sandy texture. The colder your butter the better. I stash mine in the freezer for just a few minutes. Set aside.
- In a small bowl whisk together the cream, egg, and vanilla.
- Pour into the flour mixture, being sure not to over-mix. I work with my hands, like I do a biscuit dough.
- Once mixed, toss in your blueberries, and fold in with your hands. Be careful not to burst your blueberries.
- Drop onto your parchment paper and dust the top with a little flour.
- Pat into a round circle about 8″ across. Slice into a slices. (like a pie)
- Pull them apart enough to keep them from baking together!
- Bake for 20 to 25 minutes or until golden brown.
- While the scones are cooling, mix up the ingredients for the glaze.
- Drizzle the glaze over right before serving.
NUTRITION INFORMATION:
YIELD: 8 SERVING SIZE: 1
Amount Per Serving: CALORIES: 359TOTAL FAT: 18gSATURATED FAT: 11gTRANS FAT: 1gUNSATURATED FAT: 6gCHOLESTEROL: 70mgSODIUM: 390mgCARBOHYDRATES: 46gFIBER: 2gSUGAR: 20gPROTEIN: 5g