Portland OR. Interior Design Company

A perfect addition to any Mother’s Day brunch or just because.  These lemon blueberry scones are delicious and will satisfy that sweet tooth.  

I can’t wait to have one with my morning coffee – hopefully brought to me on a tray in bed

Image and Recipe via Sweet Pea’s Kitchen

Ingredients:

• 2 cups unbleached all-purpose flour
• 1 tablespoon baking powder
• 3 tablespoons sugar
• 1/2 teaspoon salt
• 5 tablespoons cold unsalted butter, cut into 1/4-inch cubes
• 1 teaspoon grated lemon zest
• 1/2 cup blueberries
• 1 cup heavy cream
• 1 tablespoon lemon juice
• 3/4 cup confectioners’ sugar, sifted

1. Preheat oven to 425 degrees F.
2. Place flour, baking powder, sugar, and salt in the bowl of a food processor fitted with a metal blade. Process with six 1-second pulses.
3. Remove cover of food processor and sprinkle the butter evenly over the dry ingredients. Add the grated lemon zest. Cover and process with 12 1-second pulses.
4. Transfer dough to a large bowl. Mix in blueberries with your hands. Add heavy cream and mix with your hands until dough begins to form.
5. Gently knead dough by hand until it comes together into a rough ball, about 10 seconds.
6. To shape the scones, lightly dust an 8-inch cake pan and press dough into the pan, then turn the dough onto a lightly floured work surface. With a sharp knife, cut the dough into 8 wedges.
7. Place wedges on an ungreased baking sheet and bake in preheated oven 12 to 15 minutes or until tops of scones are a light brown. Transfer to a wire rack for at least 10 minutes before serving.
8. While the scones are cooling, make lemon glaze. Combine lemon juice and confectioners’ sugar until you achieve a thick, opaque icing. Drizzle over scones.

Enjoy!