Scones are my new favorite thing right now!
I am a firm believer of something sweet for breakfast, almost always!
After my savory breakfast, I'm craving a sweet bite.
Scones are super easy to make, so no intimidation here. Made with the simplest ingredients, anyone can bake these babies.
You have to try it for yourself!
Lemon Blueberry Scones
Yield: 8-10 scones
2 ¼ cups all purpose flour
2 tsp baking powder
½ tsp kosher salt
6 tbsp unsalted butter, cold, grated
¼ cup granulated sugar
1 lemon, zested
1 ⅓ cups and 1 tbsp heavy cream plus more to brush
½ cup blueberries
¾ cup confectioners/powdered sugar
2 tbsp lemon juice (half lemon)
Preheat the oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.
In a medium size mixing bowl, whisk together the flour, sugar, baking powder, lemon zest and salt. Mix and toss the grated butter into the flour mixture, so it's evenly distributed. Make a well in the center of the flour mixture.
Pour in the heavy cream and fold everything together, trying not to overwork. Press the dough on a lightly floured surface, about 9 inch round and cut into 8 round pieces using a biscuit cutter. Place the scones on the baking sheet and brush with heavy cream. Bake for about 18 minutes until slightly brown on top.
Glaze- whisk together the powdered sugar and lemon juice. Drizzle the glaze over the top of the warm scones and serve and let it set before serving.
Note: Size can vary, depending on how you want to stretch the dough when you press it for thickness. You can make a rectangle or keep it round and cut in squares, rounds or triangles.
Keep in mind, if you cut into smaller pieces, then you would bake in less time.
10 scones- bake for about 15 minutes
8 scones- 16-18 minutes