Lemon Blueberry Scones
I’m a scones type of person. Some people favor muffins, but given the choice, I will always choose scones over muffins. Growing up, my mom would often bake fresh scones in the morning and we would wake up to the smell of fresh baked cheese scones, is there a better smell to wake up to?
We wanted to add a sweet touch to our picnic boxes for our Covid-friendly picnic. The lemon blueberry scones are the perfect compliment to our Green Graze Sandwiches, but they are also just as amazing for your family’s Sunday morning brunch at home! This recipe is incredibly easy and quick to pull together - so try it out this Fourth of July long weekend.
MAKING YOUR LEMON BLUEBERRY SCONES
Makes: 8 scones
Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 1 hour
INGREDIENTS
2 cups all-purpose flour (plus more for hands and work surface)
6 tbsp granulated sugar
1 tbsp fresh lemon zest
2 and 1/2 tsp baking powder
1/2 tsp salt
1/2 cup cold unsalted butter
1/2 cup heavy cream
1 large egg
1 and 1/2 tsp pure vanilla extract
1 cup fresh or frozen blueberries (do not thaw)
LEMON ICING:
1 cup confectioners’ sugar
3 tbsp fresh lemon juice (about 1 large lemon)
INSTRUCTIONS
MAKING THE CAKE
1. Whisk the flour, sugar, lemon zest, baking powder and salt together in a large bowl.
2. Cut the cold butter into small cubes and work it into the dry flour mixture above. Work the butter into the flour mixture with a pastry cutter, two forks, or your fingers until the mixture looks like pea-sized crumbles.
3. Whisk together 1/2 cup heavy cream, egg and vanilla extract together in a small bowl.
4. Drizzle over the flour mixture and add in the blueberries and mix together until everything is well-combined.
5. Pour the batter onto a piece of parchment and work it together with floured hands. Add more flour if it’s too sticky to work with and if it seems too dry add 1-2 tbsp more heavy cream. Press the doug into an 8-inch disc.
6. Cut the disc into 8 wedges and place on a plate and chill in the fridge for 15 minutes.
7. Preheat the oven to 400°F (204°C).
8. Line a large baking sheet with parchment paper or a silicone baking mat. After 15 minutes in the refrigerator, arrange scones 2-3 inches apart on the baking sheet.
9. Bake for 22-25 minutes (golden brown around the edges and lightly browned on top). Remove from the oven and cool for a few minutes before topping with the lemon icing.
