I just love scones. They are like biscuits only they don’t need butter or jam, and they are prettier. These lemon blueberry scones were the perfect Sunday morning breakfast. We are just now starting to see Georgia grown blueberries in stores, so I couldn’t wait to use some. And, one of my favorite combinations is lemon and blueberry. Somehow the lemon seems to bring out the blueberry and the blueberry seems to sweeten up the lemon. It is just the perfect combination to add to a scone.
The recipe is one that I adapted from America’s Test Kitchen Cookbook via Smitten Kitchen. The recipe is basically the same, but I felt like it needed more cream for the dough to fully come together. And, of course, I used lemon zest and blueberries instead of currants. I also made a lemon glaze because I just love sweet lemon… well, anything, but if you would rather have something a little less sweet, you could leave it off.
Lemon Blueberry Scones
- 2 cups all-purpose flour
- 1 Tablespoon baking powder
- 3 Tablespoons sugar
- 1/2 teaspoon salt
- 5 Tablespoons cold butter, sliced into 1 Tablespoon sized slices
- the zest of 1 lemon
- 1 cup blueberries
- 1 cup plus 2 Tablespoons heavy cream
- the juice of 1 lemon
- 1/2 cup confectioners’ sugar
Preheat oven to 425 degrees.
- Line a baking sheet with parchment.
- Whisk together flour, baking powder, sugar, and salt.
- With a pastry blender, cut the butter into the flour mixture until it resembles coarse meal.
- Gently stir in lemon zest and blueberries.
- Stir in cream just until the flour mixture is moistened, being careful not to burst the berries.
- Turn out onto a well floured surface and knead lightly just until it all comes together, again being careful not to burst the berries.
- Press dough into a disk about an inch thick and place on prepared pan.
- Bake for 15 to 20 minutes or until golden brown and done in the center.
- Allow to cool a few minutes before glazing.
- Stir together lemon juice and confectioners sugar until smooth.
- Drizzle over scones.