Lemon Blueberry Scones

Photo & Recipe Credit: Diane Roark - RecipesForOurDailyBread.com

  • Prep Time
    20 Minutes

  • Cook Time
    20 Minutes

  • Servings
    16

Ingredients

  • 3 cups unbleached flour
  • 4 tsp. baking powder
  • 1/4 tsp. kosher salt
  • 1 cup sugar
  • 2 sticks Hiland Dairy Butter, chilled
  • 1 egg
  • 2 tbsp. lemon juice
  • 3/4 cup Hiland Dairy Heavy Whipping Cream
  • 1 cup cup fresh blueberries
  • 1 tbsp. lemon zest

Icing

  • 1 cup Confectioners sugar
  • 2 1/2 tbsp. fresh lemon juice
  • 1 tbsp. lemon zest

Directions

  • Preheat oven to 350 degrees.
  • Whisk together the flour, baking powder, salt and sugar.
  • Grate the cold butter over the flour.
  • Use a knife or pastry cutter to cut the butter into the flour.
  • Whisk together the egg, heavy cream and lemon juice.
  • Stir the liquid into the dry ingredients. Dough will form a ball.
  • Pat the dough on a floured surface.
  • Gently pat in blueberries.
  • Fold the sides to the center of the dough.
  • Divide dough into two equal parts.
  • Gently roll dough to two circles with a 7 inch diameter and about 3/4 inch thick.
  • Cut each circle into 8 wedges each.
  • Place each wedge on a sprayed cookie sheet 2 inches apart.
  • Bake at 350 degrees for 20 to 25 minutes until barely light tan. Do not over bake.
  • Icing: Mix together powdered sugar, lemon juice and lemon zest until smooth. Brush icing on baked scones.