Lemon Blueberry Scones
  • 2 cups flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 2 tablespoons sugar
  • 1 teaspoon lemon zest (My addition)
  • 5 tablespoons unsalted butter, cold, cut into chunks
  • 1 cup heavy cream, plus more for brushing on top
  • 1-1/2 cups fresh blueberries, or thawed frozen berries
  • Sanding sugar (My addition)
Lemon Glaze:
  • ½ cup freshly squeezed lemon juice
  • 2 cups confectioners sugar, sifted
  • 1 lemon, zest finely grated
  • 1 tablespoon unsalted butter
  1. Preheat the oven to 400 degrees. Sift together the dry ingredients into a bowl. Add lemon zest. Using 2 forks, cut in the butter to coat the pieces with flour. The mixture should look like coarse crumbs. Make a well in the center and pour in the heavy cream. Fold everything together until just mixed; do not overwork the dough. Fold the blueberries into the dough, taking care not to mash them.
  2. Press the dough onto a lightly floured surface and form into a rectangle. Cut the rectangle in half, then cut the pieces into half again, giving you 4 squares. Cut the squares in half on a diagonal to give the triangle shape. Place the scones on a baking sheet lined with a silpat mat, then brush the top with a bit of heavy cream. I sprinkled the tops with sanding sugar to give the scones a crunchy crust. Bake for 15-20 minutes or until golden brown. Let the scone cool a bit before you apply the lemon glaze.
Lemon Glaze
  1. Place all the ingredients in a microwave safe bowl. Place in the microwave and cook for 30 seconds. Whisk the glaze to smooth out any lumps, then drizzle on top of each scone. Serve warm.
Recipe by Wives with Knives at http://www.wiveswithknives.net/2011/01/06/lemon-blueberry-scones/