Fresh plump blueberries and lemon zest come together to make the tastiest scone! You’ll want these Blueberry Lemon Scones for breakfast all the time!
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About a week ago we got the chance to visit the blueberry farm a few miles from our house. I actually had no idea that such a place existed. I knew all about the strawberry patch because both of my girls had field trips there when they were young. Dauphin Farm is a small little farm with a lot of blueberries. I had no idea there was more than one type of blueberry. And I also learned that I like blueberries! I’ve never been a fan at all. The blueberries you get in the store are less than stellar, but these are plump and juicy, and tasty!
We picked a gallon of blueberries and I knew that I wanted to make a couple of different goodies with them. I had seen the recipe for these scones on Sally’s Baking Addiction and knew that I wanted to try them out one day. I found that day! Kelsie loves lemon so I knew that the lemon and blueberry flavors together would be perfect. Oh, they are!
We love scones! We’ve made Caramel Apple Scones and Starbucks Pumpkin Scones as well as one of our favorites, Strawberry White Chocolate Scones. So I was excited to add these to our list of scone recipes.
They are so easy to make, the only problem I had was keeping the blueberries from bursting as I was mixing them. However, by the time it was over with, I was sort of hand folding them in because I could keep from adding too much pressure this way. So that’s my advice! If you hand fold the blueberries in, it will help keep them from bursting as much.
Blueberry Lemon Scones
- 2 cups flour
- 1/4 cup plus 2 tablespoon sugar
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- zest from 1 lemon
- 1 stick butter sliced and cold
- 1/2 cup heavy cream
- 1 egg
- 1 teaspoon vanilla extract
- 1 1/4 cup fresh or frozen blueberries
- 1 cup powdered sugar
- 3 tablespoons fresh lemon juice
Preheat oven to 400 degrees. Line a baking sheet with parchment paper and set aside.
In a large bowl mix together the flour, sugar, baking powder, salt, and lemon zest.
Drop in your cold butter, and using a pastry cutter, mix until you have a wet sandy texture. The colder your butter the better. I stash mine in the freezer for just a few minutes. Set aside.
In a small bowl whisk together the cream, egg, and vanilla.
Pour into the flour mixture, being sure not to over-mix. I work with my hands, like I do a biscuit dough.
Once mixed, toss in your blueberries, and fold in with your hands. Be careful not to burst your blueberries.
Drop onto your parchment paper and dust the top with a little flour.
Pat into a round circle about 8" across. Slice into a slices. (like a pie)
Pull them apart enough to keep them from baking together!
Bake for 20 to 25 minutes or until golden brown.
While the scones are cooling, mix up the ingredients for the glaze.
Drizzle the glaze over right before serving.