Tuesday, July 23, 2013

Lemon Blueberry Scones

Mmmmmm.... I love fresh scones and the combination of lemon and blueberry. These are so delightful in the summer too. We enjoyed them for breakfast recently with just some fresh blackberries and strawberries to boost our fruit intake to start the day. You could serve them with a little tea too!... Maybe iced tea for a hot summer morning?


Lemon Blueberry Scones
2 cups all-purpose flour
1/4 cup sugar
zest of 1 lemon
3 teaspoons baking powder
1/4 teaspoon salt
1/3 cup cold butter, diced
1 egg
1 teaspoon vanilla extract
1/2 cup heavy cream

for the glaze...
1 cup powdered sugar
1 lemon, zested and juiced

Preheat your oven to 375 degrees. Line a baking sheet with parchment paper.

In a large bowl, whisk together the flour, sugar, lemon zest, baking powder, and salt. Add the cold diced butter and cut in, using a pastry blender or two knives until the mixture resembles a course meal. In a separate small bowl, whisk together the egg, vanilla, and cream. Pour the liquid mixture into the dry mixture all at once and gently blend with a large spoon until the dough just comes together. Carefully fold in the blueberries. Using an ice cream scoop or large spoon, scoop dollops of batter onto the prepared baking sheet, brush tops with a little cream, and sprinkle with sugar.

Bake shortcakes for 15 to 20 minutes or until just golden. Remove from the oven and cool on a wire rack.

While the scones are cooling, make the glaze... In a medium bowl, combine the powdered sugar and half of the lemon juice until smooth. Add more lemon juice to thin or more powdered sugar to thicken as desired.

Use a knife or offset spatula to spread some glaze on each scone, allowing the glaze to dip a little. Sprinkle lemon zest on top of each glazed scone.


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