Lemon Blueberry Scones
Juicy blueberries pair so beautifully with delicate lemon in these scones to celebrate Spring.
breakfast for dinner
For the scones:
cold, cut in chunks
(or use frozen, just be prepared for the dough to turn slightly blue!)
cream or milk,
plus more for brushing the scones
zest of 1 lemon
For the lemon glaze:
juice of 1/2 lemon
Preheat the oven to 400 degrees.
In a large bowl, combine flours, baking powder, salt and sugar. Cut in the butter with a pastry cutter or two knives, until mixture is crumbly. Fold in the blueberries.
Make a well in the middle of the ingredients and pour in the cream and lemon zest. Lightly toss so all dry ingredients are moistened.
Turn dough out onto a floured surface, and give a few quick kneads to incorporate.
Press the dough into a circle approx 1.5 inches thick. Cut into 8 wedges. Brush each scone with cream/milk.
Bake on an ungreased cookie sheet for 15-20 minutes.
To make the lemon glaze, mix lemon juice, confectioner's sugar, butter, and lemon zest together in a small bowl. Drizzle over cooled scones.
Scones are best eaten on the same day! Or store them in the freezer for up to 1 month.
Lemon Blueberry Scones https://www.breakfastfordinner.net/lemon-blueberry-scones/