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Lemon Blueberry Scones

November 11, 2015

Everyday scones are welcome.


Lemon Blueberry Scones


  • 2 C. All-Purpose Flour
  • 2 T. Sugar
  • 2 T. Baking Powder
  • 1/2 t. Salt
  • 5 T. Unsalted Butter (cold)
  • 1 C. Fresh Blueberries
  • Zest of 1 Lemon (finely grated)
  • 1 1/4 C. Heavy Cream (plus a bit more for brushing tops of scones)


  1. Heat oven to 400 degrees/grease and flour a baking sheet or scone pan
  2. In a large bowl add the flour, sugar, baking powder, salt and butter; rub the butter into the flour: mixture will resemble fine breadcrumbs
  3. Add the blueberries and combine gently
  4. Make a well in the center of the flour and pour in the heavy cream; fold together/Do not overwork
  5. Cut 6-8 rounds or cut into triangles//or put in scone pan
  6. Brush the tops with some heavy cream
  7. Bake for about 16-20 minutes or until golden brown
  8. Cool and drizzle some lemon glaze over the scones

Lemon Glaze

Ingredients and Preparation

  • 1/3 C. Fresh Lemon Juice
  • 1 C. Confectioners Sugar; sifted
  • 1.2 T/ Unsalted Butter; melted

Combine all the ingredients and whisk until smooth. Drizzled on top of the cooled scones.








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