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Lemon Blueberry Scones

Photo & Recipe Credit: Diane Roark - RecipesForOurDailyBread.com

20MIN
20MIN
16

Directions

1
Preheat oven to 350 degrees.


2
Whisk together the flour, baking powder, salt and sugar.


3
Grate the cold butter over the flour.


4
Use a knife or pastry cutter to cut the butter into the flour.


5
Whisk together the egg, heavy cream and lemon juice.


6
Stir the liquid into the dry ingredients. Dough will form a ball.


7
Pat the dough on a floured surface.


8
Gently pat in blueberries.


9
Fold the sides to the center of the dough.


10
Divide dough into two equal parts.


11
Gently roll dough to two circles with a 7 inch diameter and about 3/4 inch thick.


12
Cut each circle into 8 wedges each.


13
Place each wedge on a sprayed cookie sheet 2 inches apart.


14
Bake at 350 degrees for 20 to 25 minutes until barely light tan. Do not over bake.


15
Icing: Mix together powdered sugar, lemon juice and lemon zest until smooth. Brush icing on baked scones.


  • 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
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Nutritional Facts Coming soon.


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