Blueberry Lemon Scones #dessert

Blueberry Lemon Scones – delicate flaky scones with new blueberries all through and a marvelous lemony coating!

picture of blueberry lemon scones with coating

Me: you need me to make these once more, truly?

Children: yes!

Me: you're not tired of them?

Children: not a chance!

You all. I've made these three days in succession.

Summer break is here! What's more, that implies I lose all enthusiasm for preparing supper… yet increase a wide range of energy for making a legitimate breakfast!

I adore not being hurried in the mornings.

Made my Strawberry Shortcake Scones, which are a family top pick, yet dependably an end of the week thing amid the school year.

The following day (since, why not!) I chose to change them somewhat with blueberries and lemon pizzazz.

And afterward made them two additional occasions. Ya, we kind of affection them.

Also try our recipe : My Favorite Blueberry Scones #dessert

Ingredients :

2 cups all-purpose flour
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
3/4 cup half and half

For The Glaze :

3 cups powdered sugar
1/3 cup half and half
1/2 teaspoon vanilla
lemon zest

Instructions :

Preheat oven to 425 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 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. (Do not knead or over mix the dough.)
Turn dough out onto a floured surface and pat into a 1-inch thick rectangle or circle. (If dough is very sticky, sprinkle with just a hint of flour.)
Using a sharp knife, cut into triangles. (If you shaped your dough into a rectangle, you'll get 12. If you shaped the dough into a circle, you'll get 8.)
Place scones on prepared baking sheet and bake 16-18 minutes or until cooked through and golden.
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, vanilla, half and half, 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.) Eat and enjoy!