Lemon Blueberry Scones

One thing I love about the weekends is having the time to bake something from scratch and have a relaxed home cooked breakfast. It is something my parents used to do when I was at home and still do today when I am home visiting. I bought some huge fresh blueberries the other day and had come across this recipe as a perfect opportunity to use some of them up. This recipe was really easy to make but I will warn you that the dough was a bit thick and despite my best efforts did squish a few blueberries. Despite that the flavor was really bright from the lemon zest that you can even see in the pictures. I sprinkled a little sugar on top to look pretty. The scones themselves are not that sweet since the original recipe has a glaze on top that I omitted. Not bad for a home made breakfast in 30 minutes!

Lemon Blueberry Scones

Yields 8 scones

Ingredients:

2 cups all-purpose flour  ( I used 1/2 cup whole wheat flour and 1 1/2 all purpose)
1 Tablespoon granulated sugar
1 Tablespoon baking powder
2 lemons, zested
Pinch of salt
8 Tablespoons (1 stick) butter, cold and cubed
1/2 cup heavy whipping cream
1 large egg
1 cup blueberries (fresh or frozen)

Directions:

Preheat oven to 350 degrees F.

In a large bowl, whisk together the flour, sugar, baking powder, lemon zest, and salt. Using a pastry blender, cut in the butter until mixture resembles a coarse sand (alternatively, if using a stand mixer, mix in butter with paddle attachment until butter is pea-sized or smaller).

In a small bowl, whisk together the heavy whipping cream and egg until well blended.  Stir in the blueberries to the thick dough (over-mixing the blueberries will burst the berries and dye the batter purple—try to avoid this). Pour cream into scone mixture and mix until it comes together as a dough.

On a lightly floured surface, place dough and form into a circle, flattening the top until dough is roughly an inch thick. Cut dough into 8 pie-shaped pieces and transfer to a baking sheet. Bake for 20-25 minutes, or until scones are lightly browned. 

Source: The Pastry Affair