Lemon Blueberry Scones
Lemon Blueberry Scones are perfect for breakfast, brunch or tea. time. The flavor combo has Spring written all over it.
Servings 8 pieces
- 2 cups all purpose flour
- 1 Tbsp baking powder
- 1/2 tsp salt
- 2 Tbsp sugar
- 5 Tbsp butter, cold
- 1 cup heavy whipping cream and 1 Tbsp for brushing
- 1 cup fresh blueberries
- 1/4 cup lemon juice
- 1 1/2 cups powdered sugar
- zest of one lemon
Preheat oven to 400 degrees F. Mix together flour, baking powder, salt and sugar.
Using a pastry blender, cut in the butter until it looks like coarse crumbs.
Add in cream and stir gently to incorporate. Do not overwork the dough. Fold in blueberries.
Press dough onto a lightly floured surface. Form into a 10 x 3 x 1.25 inch rectangle. Cut the rectangle in half crosswise, then cut each of those pieces into four pieces.
Place on a parchment lined baking sheet and brush with cream. Bake for 15-20 minutes until golden brown. Cool.
Mix together lemon juice, powdered sugar and zest of one lemon. Mix until smooth without any lumps. Drizzle over cooled scones. I like to drizzle them 2-3 times.