Lemon Blueberry Scones

Lemon is one of my all time favorite flavors and when you combine it with the taste of fresh blueberries it is a marriage made in heaven! I am a huge scone lover and usually enjoy them with Devonshire cream and jam but these particular ones are moist and delicious on their own (if I do say so myself!)!

I love making these because they are pretty quick to make and only require a little kneading….and they are always crowd pleasers! They are best fresh out of the oven but also still good later in the morning when you go back for a second one! I love their aroma cooking! The taste is a flavor explosion…..the freshness of the lemon combined with the juicy pops of blueberry and sweet icing deliciousness (I’m literally drooling as I type this!) is my kind of breakfast!!!! It is the perfect compliment to your hot piping cup of coffee or tea! Enjoy!!!

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Recipe

Lemon Blueberry Scones

• 2 3/4 cup all purpose flour

• 1 cup sugar

• 1 Tablespoon baking powder

• 1/2 teaspoon baking soda

• 3/4 teaspoon salt

• 3/4 cup fresh blueberries

• zest of one lemon

• 1/2 cup cold unsalted butter, cut into small pieces

• 1 teaspoon vanilla extract

• 1 teaspoon lemon extract

• 1 cup cold buttermilk

• 1 Tablespoon heavy cream

• 2 Tablespoons sugar

Glaze

• 1 cup confectioners sugar

• 2-3 Tablespoons milk

• 1/2 teaspoon vanilla extract

Directions

1. In a large bowl whisk together the flour, sugar, baking powder, baking soda, salt and lemon zest.

2. Cut the cold butter into pieces and add to powdered mixture. Using your hands, pinch the pieces together in the flour constantly combining with your hands until the mixture resembles coarse crumbs. Fold in the fresh blueberries.

3. Whisk the extracts with the buttermilk and add to the flour mixture. Stir with a spoon until dough comes together. DO NOT OVERMIX, combine until just together. You do not want tough scones!

4. Lightly flour a flat surface, transfer the dough to the floured surface, and with lightly floured hands gently knead a few times (try not to break the delicious berries!). You can make these as big or small as you like! I have made both sizes and they are equally delicious! I most often make the larger ones. I like to make one large log with the dough and form it into the shape of a large long rectangle. I then tilt my knife and cut off triangles (see cutting example below).

5. Place the scones on a baking sheet lined with parchment paper. Keep them 1-2 inches apart from each other. Place the tray of scones directly into the freezer for 30 minutes! Yes, you read that right! This will help them bake up light and fluffy!

6. Preheat oven to 400 degrees while they are in the freezer.

7. Take tray out of freezer. Brush the tops of each scone with the heavy cream and then sprinkle with the sugar. Bake in oven for 15-20 minutes until lightly golden brown.

8. In a small bowl, whisk together the powdered sugar, extract and milk.

9. Take scones out of oven. I like to use the whisk to heavily drizzle (Jackson Pollock style!) the tops of each scone with that icing glaze. Let set for 2-3 minutes and dig in!!!!

This image is to demonstrate the cutting technique used. These are actually different flavored scones!

OH MY YUM!!!!!!! Where’s my coffee?!!!