BLUEBERRY LEMON SCONES

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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

  1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper and set aside.
  2. In a large bowl mix together the flour, sugar, baking powder, salt, and lemon zest.
  3. 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.
  4. In a small bowl whisk together the cream, egg, and vanilla.
  5. Pour into the flour mixture, being sure not to over-mix. I work with my hands, like I do a biscuit dough.
  6. Once mixed, toss in your blueberries, and fold in with your hands. Be careful not to burst your blueberries.
  7. Drop onto your parchment paper and dust the top with a little flour.
  8. Pat into a round circle about 8″ across. Slice into a slices. (like a pie)
  9. Pull them apart enough to keep them from baking together!
  10. Bake for 20 to 25 minutes or until golden brown.
  11. While the scones are cooling, mix up the ingredients for the glaze.
  12. 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