I am a huge fan of scones and my daughter loves the blueberry lemon scones I’ve been buying from a friend. With money being tight I had to find my own recipe and I am so happy with the way these turned out. I found a Cranberry-Orange Scone recipe in the May copy of All You magazine that I altered by using blueberries and lemon of course instead of the cranberries and orange.
They were a little crumbly when I pressed them in the pie pane and it made it a bit difficult to cut up. Next time I may just hand shape them but other than that they had a nice crunchy crust and were so moist and soft on the inside. So yummy! I will definitely be making these again.
- 3 TBSP packed light brown sugar
- Zest of 1 lemon, grated
- 2 cups all-purpose flour
- 1 TBSP baking powder
- 1/2 tsp salt
- 5 TBSP cold unsalted butter, cut into pieces
- Blueberries (I used frozen ones and eye balled the amount)
- 1 cup heavy cream
- 1/4 cup confectioners’ sugar
- 1 tsp lemon juice
1. Preheat oven to 425 degress
2. Place sugar and zest in a food processor and pulse 2-3 times to combine.
3. Add flour, baking powder and salt. Pulse to combine.
4. Scatter butter pieces over flour mixture and pulse until butter is incorporated with a few larger pieces remaining.
5. Pour into a bowl and add in blueberries.
6. Pour cream on top and stir with a fork until just combined. Do not overmix.
7. Line an 8-inch round baking pan with plastic wrap. Press dough into pan to form an even layer
8. Turn out dough onto a lightly floured surface, peel off the wrap and cut dough into 12 wedges with a sharp knife.
9. Place scones on a parchment lined baking sheet(s).
10. Bake until light brown, 12-15 minutes. Cool scones on wire rack.
11. Make glaze by stirring sugar and juice in a small bowl with a fork. (Add more sugar or juice as needed.)
12. Drizzle over cooled scones and let stand 10 minutes to set.