Lemon 🍋 blueberry 🫐 Scones

Lemon Blueberry Scones #yummyrecipes #breakfastvibes #sconerecipe

Servings: 6

Ingredients

* 2 cups all-purpose flour , spooned and leveled

* 1 tablespoon baking powder

* 3 tablespoons granulated sugar

* 1/2 teaspoon kosher salt

* zest from two lemons (about 2 tablespoons), divided

* 6 tablespoons chilled unsalted butter , cut into small cubes

* 1 cup fresh blueberries (*see note)

* 3/4 cup half and half (*see note)

For The Glaze

* 2 cups powdered sugar

* 1/3 cup half and half

* 1/2 teaspoon lemon juice

* lemon zest

Instructions

* Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.

* In a large mixing bowl, combine flour, baking powder, sugar, salt, and half of the lemon zest. Add butter and cut in with a pastry blender (or your hands) until mixture resembles fine crumbs.

* Toss in blueberries and coat lightly with the flour mixture. Add half and half and fold together gently until the mixture just begins to come together and form a soft dough. It will be wet. (Do not knead or over mix the dough.)

* Turn dough out onto a floured surface and pat into a 1-inch thick circle. (If dough is very sticky, sprinkle with just a hint of flour.)

* Using a sharp knife or bench scraper, cut into 6 (or 8) equal triangles.

* Place scones on prepared baking sheet and bake 16-18 minutes or until no longer wet, golden, and cooked through. (All ovens run differently.)

* Place a sheet of parchment on a work surface, then place a cooling rack over top of parchment. Remove scones from pan to cooling rack. Cool about 10 minutes.

* In the meantime, make glaze by whisking together powdered sugar, half and half, lemon juice, and the remaining lemon zest until smooth. (If glaze is too thick, add a bit more cream. If it’s too thin, add more powdered sugar.)

* Generously drizzle scones with the glaze. (Glaze will firm up when scones are completely cool.)