BLUEBERRY LEMON SCONES

You guys. I’ve made these three days in a row.

Summer break is here! And that means I lose all interest in cooking dinner… but gain all kinds of enthusiasm for making a proper breakfast!

I love not being rushed in the mornings.

Made my Strawberry Shortcake Scones, which are a family favorite, but always a weekend thing during the school year.

The next day (because, why not!) I decided to alter them slightly with blueberries and lemon zest.

And then made them two more times. Ya, we sort of love them.

Ingredients

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 3 tablespoons granulated sugar
• 1/2 teaspoon salt
• zest from two lemons (about 2 tablespoons), divided
• 6 tablespoons chilled unsalted butter , cut into small cubes
• 1 cup fresh blueberries
• 3/4 cup half and half
• For The Glaze
• 3 cups powdered sugar
• 1/3 cup half and half
• 1/2 teaspoon vanilla
• lemon zest

Directions

1. Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.
2. In a large mixing bowl, combine flour, baking powder, sugar, salt, and half of the lemon zest. Add butter and cut in with a pastry blender (or your hands) until mixture resembles crumbs.
3. Toss in blueberries and coat lightly with the flour mixture. Add half and half and fold together gently until the mixture just begins to come together and form a soft dough. (Do not knead or over mix the dough.)
4. ,...........................................

for full recipes please see : bellyfull.net

Share this post