Sunday, July 26, 2020
Lemon Blueberry Scones
Lemon Blueberry Scones
I must admit that I have no will power when it comes to scones. I don't care what flavor they are, they are just so yummy. When I was teaching, we had a cafe bar downstairs that always had scones and of course. most days I was down there buying one. Now, I try not to eat many scones but once in awhile, I just want one. Are you a scone addict like me?
I had blueberries that needed to be used so of course I thought of scones. My recipe called for heavy/whipping cream. I didn't have any but I do have a powder version from Hoosier Hill Farm. I don't get payment from them, I just like their products.
Only thing is that you need to make the cream the night before so it is ready for the next day. Now you can't whip this like whipping cream from the store, but can use it in recipes. I like the idea of having it on hand.
This recipe makes 8 large scones or you could make them smaller and get 16 small ones. I liked the large ones. Go figure!!!
I made them first thing in the morning, so I could take some to my daughter for breakfast.
So I didn't wait too long before the frosted them and as you can see, the frosting melted. They were still good.
I ate mine on my way to my daughter's house and enjoyed every bite.
Recipe Print
Ingredients:
Scones
- 2 cups all purpose flour
- 1/2 cup sugar
- 1 Tbsp baking powder
- 1/2 tsp salt
- 1 Tbsp lemon zest
- 1/2 cup cold butter, cubed
- 1 egg, beaten
- 1/2 cup heavy cream, plus more for brushing
- 1 cup fresh blueberries
Glaze
- 2-3 Tbsp lemon juice
- 1 cup powdered sugar
- 1 tsp lemon zest
Directions:
- Preheat oven to 400.
- In a bowl, mix flour, sugar, salt, zest, and baking powder together. Cut in cold butter with a pastry cutter and mix the dough until the butter is about the size of peas and the dough resembles coarse crumbs.
- Mix heavy cream and egg together, and slowly drizzle into the scone batter while stirring gently. Stir just until combined.
- Add in the blueberries and fold in gently.
- On a floured surface, turn out the dough and pat into a 1-inch thick circle. Cut the dough into eighths, place on a greased baking sheet, brush with heavy cream, and bake for 16-18 minutes, or until golden brown.
- While the scones are cooling, mix together lemon juice, powdered sugar, and zest. Once combined, drizzle the glaze over the scones.
- Enjoy!
The post Lemon Blueberry Scones first appeared on Eclectic Red Barn.
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Total scones addict over here too! I have never seen powdered heavy cream - love the idea of keeping that in the pantry. I hope your doggie is doing a little better today.
ReplyDeleteSuchot,
DeleteWe are kindred spirits when it comes to scones. I love the powdered heavy cream. They have many other ones as well. I bought the powdered honey. I haven't tried it yet, but will soon.
He is a little better, but keeping him as quiet as possible.
Hugs,
Bev