August 7, 2017

Scone of the week, well…it should be Scone of the month since I have not posted in 3 weeks. It has been a whirlwind and not all good. So, without further ado…๐Ÿ‹๐Ÿ‹๐Ÿ‹here is yummy recipe for you!

๐Ÿ‹Lemon-Blueberry Scones:

1 Pint fresh blueberries (frozen work too)

2 C All-Purpose flour

3/4 Sugar

1/4 salt

1 egg

1 stick cold butter cubed or shredded

1/4 C light or heavy cream

zest of 1 lemon๐Ÿ‹

1t lemon extract

2T Lemon juice if the dough is too dry or you want a cake like texture.


2 C confectioners sugar

zest of 1 lemon๐Ÿ‹ + 3 – 4 T ๐Ÿ‹ juice



Place flour, salt, and butter into a bowl and blend with 2 forks or a pastry blender until the mixture is crumbly. Add the zest, lemon extract, egg, cream, and sugar. Mix well but do not over mix. Gently fold in the blueberries. You may use frozen blueberries but, they need to thaw and drain completely to avoid Blue blueberry Scones. Dump the dough onto a floured surface and gently roll or flatten by hand to 3/4″ thickness. Cut the dough in half lengthwise then cut each half lengthwise again. Then, cut the dough in half widthwise and the remaining halves in half again. You will have 12-18 squares depending on how big your squares are.

Bake at 350* for 25 minutes. Let cool before icing.

For the icing: 2C confectioners sugar plus the zest of 1 lemon plus 3-4 T lemon juice. Add the juice 1T at a time to reach a thick glaze. Once the Scones are cool, ice them and enjoy!.


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