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Lemon Blueberry Scones

September 2, 2011

2 cups all-purpose flour

1/4 cup sugar

1 Tbsp lemon zest

2 tsp baking powder

½  tsp baking soda

½ tsp salt

6 Tbsp butter, cut into small pieces

1 cup fresh blueberries, washed and drained

2 Tbsp fresh lemon juice

1/2 cup heavy cream

1 egg

extra cream to brush on top

Glaze (mix together):

1/2 cup confectioner’s sugar

1 Tbsp fresh lemon juice

1 tsp lemon zest

In a large mixing bowl combine flour, sugar, lemon zest, baking powder, salt and baking soda.  Cut in the butter until the mixture resembles coarse meal.  Add the blueberries and gently mix.  Set aside.  In a small mixing bowl whisk together the cream, lemon juice, and egg.  Pour the egg and cream mixture into the dry mixture and gently stir until it forms a soft dough.

Turn the dough out onto a lightly floured surface and knead until well mixed.  Form the dough into a rectangle about 15 inches long, by 3 inches wide, by 1 1/4 inches high.  Cut the rectangle in half and then in half again.  Cut each of the four pieces on a diagonal.  Place the scones on a parchment lined baking sheet. Bake at 400 degree F for 15-20 minutes until golden brown.  Allow the scones to cool slightly and drizzle with glaze if desired.

This recipe (and many more, with amazing pictures) found at http://www.savingdessert.com.

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From → Breads

One Comment
  1. Sarah permalink

    These look dilicious Em! Might have to try them soon with some of the blueberries I have in the freezer. And very nice picture by the way :o)

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