Blueberry Lemon Scones!

DID SOMEONE SAY – BRING BACK SUMMER!?

Nothing screams summer like a warm, flaky, buttery scone, kissing your lips softly and tenderly like a warm, gentle breeze. Blueberries so lush. A hint of lemon to whisk you away…

Wait, where was I? …..

Blueberry Lemon scones are brought to you by special request, AND because I had this recipe lying around for a rainy, er snowy day in this case. In any regard, these scones are great for any weather, any day, any time. You can’t have just one 😉 I promise.

I admittedly have no prep photos for this recipe, but I DO have pretty pictures a plenty-which are a must. Please feast your eyes, and then your mouths as soon as you whip up this recipe. In the mean time- gawk away, gawk away, gawk away all ! Sorry, a little post-Christmas reference there.

Ingredients:
2 cups all purpose flour
1/4 cup sugar
2 teaspoon baking powder
1/4 teaspoon salt
6 Tablespoon butter, chilled
1/2 cup milk (or “dairy” of choice-I used almond milk)
1/4 cup fresh lemon juice
1 tbsp lemon zest
1 cup frozen or *fresh blueberries

**Warning– fresh blueberries may “stain” dough purple!

Lemon Glaze (optional)
1 tbsp lemon juice
1/2 cup confectioners’ sugar

Directions:

Preheat oven to 400ºF.

Line a baking sheet with parchment paper.
In a large bowl, whisk together flour, sugar, baking powder, salt.

Cut butter into 6-8 pats and add to flour mixture. Toss to coat.

Use your fingers to rub the butter into the flour until the mixture is sandy and butter is well distributed. Pieces should be no larger than a pea.
Add milk, lemon juice and zest.

Stir until dough comes together. If dough is too sticky, add another tablespoon of flour to the dough.
Turn dough out onto a lightly floured surface and knead dough for about 1 minute.

Flatten dough by hand and add blueberries. Knead gently for 30-60 seconds to distribute. I reiterate GENTLY if you are using fresh berries as they will be crushed and stain your dough. So in this case, frozen berries really are best. I speak from experience 😉

Divide the dough into two balls and press each into a disc about 3/4 inch thick.

Use a knife to divide each disc into quarters and place scones on prepared baking sheet. OR! If you’re lucky enough to own a scone pan, use that!
Bake for 17-22 minutes, until scones are golden brown.

Prepare icing if desired.
Drizzle scones with icing, or set off to the side in a serving dish to be added optionally.