Blueberry Lemon Scones

By EverSoLoud

Ingredients

• For the scones:
• 4 cups flour plus 1 Tablespoon for the blueberries
• 2 Tablespoons sugar
• 2 Tablespoons baking powder
• 2 teaspoons salt
• 3/4 pound of cold unsalted butter, diced
• 4 eggs, lightly beaten
• 1 cup cold heavy cream
• 1 teaspoon vanilla
• 1 cup dried blueberries
• zest of one lemon
• For the glaze:
• 1 cup confectioner’s sugar
• 2 Tablespoons fresh lemon juice
• 1 teaspoon vanilla

Details

Servings 14
Adapted from bakedbree.com

Preparation

Step 1

Preheat the oven to 400 degrees and line two baking sheets with parchment paper.

Put the dry ingredients in the bowl of the mixer. Stir together. Add the diced butter on low speed. Mix until the butter is in pea sized pieces. Combine the cream, lemon zest, vanilla and eggs in a measuring cup and slowly pour into the butter flour mixture. Combine until just blended.

Toss the dried blueberries with 1 Tablespoon flour (this helps the berries distribute evenly throughout the batter). Add to the mixture and combine.

Turn the dough out onto a flour surface. This is a very sticky dough. Roll out to desired thickness and using a cookie cutter or knife cut into shapes. I was celebrating the first day of spring so I used a flower cutter from my massive cookie cutter collection.

Bake on parchment lined cookie sheet for 20 minutes. Check early & often.

Let them cool completely before you glaze them. To make the glaze, whisk the confectioners sugar with the lemon juice and vanilla until smooth. Add a little more sugar or some cream to get the correct consistency.

Glaze the scones.