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Lemon Blueberry Scones | Daily Dish Magazine | Recipes | Travel | Crafts Lemon Blueberry Scones | Daily Dish Magazine | Recipes | Travel | Crafts Print

Lemon Blueberry Scones


Scale

Ingredients

  • 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
  • Glaze
  • the juice of 1 lemon
  • 1/2 cup confectioners’ sugar

Instructions

  1. !Preheat oven to 425 degrees.
  2. Line a baking sheet with parchment.
  3. Whisk together flour, baking powder, sugar, and salt.
  4. With a pastry blender, cut the butter into the flour mixture until it resembles coarse meal.
  5. Gently stir in lemon zest and blueberries.
  6. Stir in cream just until the flour mixture is moistened, being careful not to burst the berries.
  7. Turn out onto a well floured surface and knead lightly just until it all comes together, again being careful not to burst the berries.
  8. Press dough into a disk about an inch thick and place on prepared pan.
  9. Bake for 15 to 20 minutes or until golden brown and done in the center.
  10. Allow to cool a few minutes before glazing.
  11. !Glaze
  12. Stir together lemon juice and confectioners sugar until smooth.
  13. Drizzle over scones.