Every where all I keep seeing is back-to-school articles, my son is back at band camp, and school starts two weeks from tomorrow. But, having gone to very intense summer school myself and today being my first day out for almost five weeks, I am just starting to experience summer. To me, one of the best things about summer is blueberries, and you can still find local fresh picked here. So, today I am sharing with you an amazing lemon blueberry scone recipe to help you enjoy those summer blueberries.
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.
- 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.