Hello Friends!! Here’s another edition of Tuesday Treats. Yes it’s Thursday, but I’ve been crazy busy so I’m late! Ha! It’s the story of my life! Today I’m sharing a beautiful, basic scone recipe, but one that I love to enhance with fresh blueberries and lemon! After all, lemon and blueberries go together like peanut butter and jelly. This is a wonderful recipe and scones are fairly easy to make. I got this recipe from a favorite recipe anthology but added a few of my own twists, and it’s the best! I hope you enjoy this recipe as a breakfast treat, or any time of the week. Cheers and happy eating! That’s today’s dish!
Deb’s Lemon Blueberry Scones:
- 2 Cups all-purpose flour
- 1 Tbsp baking powder
- 3 Tbsp sugar
- 1/2 tsp salt
- 5 Tbsp unsalted butter (if using salted butter cut the salt to 1/4 tsp) cut into 1/4 inch cubes
- 1 tsp fresh lemon zest
- 1/2 cup fresh or frozen blueberries
- 1 cup heavy cream plus 1 Tbsp for brushing on top to glaze
- sugar for sprinkling- I use turbinado sugar (sugar in the raw)
- 2-3 Tbsp fresh lemon juice
- 1/2 cup powdered sugar
Heat the oven to 425 degrees. Place the flour, baking powder, sugar, salt, and lemon zest in a large bowl or work bowl of a food processor fitted with a metal blade. Whisk together or process with six 1-second pulses. If making by hand use a pastry blender or fingertips to cut the butter into the flour mixture until it resembles coarse meal. If using a food processor drop the butter evenly over the flour, cover and process for 12 1-second pulses. Add in the blueberries and mix or pulse one more time. Stir in the heavy cream with a spatula or fork until the dough begins to form. Transfer the dough and all the flour bits to the counter, sprinkle it with a little bit more flour and knead the dough for about 5-10 seconds until it forms a sticky ball. Press the dough into a greased 8-inch cake pan to form a circle. (You may also form a circle, 3/4 inch thick, on a floured surface if you prefer and cut your scones with a biscuit cutter.) Transfer your dough back onto the counter and cut it into 8 even triangles. Place the wedges on an ungreased cookie sheet. Brush each scone with heavy cream and sprinkle them with the turbinado sugar.
Bake for 12-15 minutes until they are light brown. Cool the scones on a wire rack. While they are cooling, mix the powdered sugar with the lemon juice adding one tablespoon at a time until it is thin enough to drizzle with a spoon. Taste your glaze and make it sweeter or more tart depending on your preference. Drizzle the lemon glaze onto the cooled scones, serve and enjoy! (A side note is that you can also use this recipe to create savory scones with fresh herbs!)
If you have any questions, drop me a line! Thanks for reading!