Blueberry Lemon Scones

Scones are my go-to! I think they feel a tad elegant, but they come together pretty quickly and I get consistent results. So when I needed a little something for my Bible study ladies last week, I made some Blueberry Lemon Scones. I love lemon in the springtime! 

If you did a quick search here on my blog, you'd find a handful of scone recipes, and nearly all of them are variations of the same one that I have been using for years. Here is last week's variation . . . 

BLUEBERRY LEMON SCONES

Ingredients:

2 and 1/4 cups all-purpose flour

1/4 cup sugar

1 tablespoon baking powder

1/2 teaspoon salt

12 tablespoons cold butter

1/2 cup cold heavy cream

2 eggs
1 cup fresh blueberries
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1/2 cup confectioner's sugar
zest of 1 lemon

4 teaspoons freshly squeezed lemon juice

 

Directions:

Combine flour, sugar, baking powder, and salt.

Cut the cold butter into 1/2-inch pieces. Add the butter to the dry ingredients; cut in until mixture is the size of small peas.
(Don't overmix!)

Mix together the heavy cream and eggs.
Stir into flour/butter mixture, just until moistened. 
(Don't overmix!)

Gently fold in blueberries.

Turn dough out onto a generously floured surface.
Divide into two mounds. Add some flour to the top of the mounds of dough, then pat them into a round disk about 4 to 5 inches in diameter.
Cut each disk into 6 wedge-shaped pieces.

Separate the pieces and place them on a parchment-lined baking sheet.
Bake at 400 degrees of 12-15 minutes.

Transfer scones to a wire rack. 

(I transfer parchment and all to the cooling rack immediately after removing them from the oven to stop the bottoms from further browning.)

Make a glaze by stirring together confectioner's sugar, lemon zest, and lemon juice.
Drizzle onto warm (but not hot) scones.

🫐🍋🫐