Our son, Brandon baked blueberry scones with Lemon Drizzle for tea-time at our family get-together. “Don’t overwork the dough,” is his key to excellent scones. These scones are just as delicious placed in the refrigerator overnight and served the next day. I know, because I did that very thing. Enjoy~
Blueberry Scones with Lemon Drizzle
2 cups All Purpose Flour
1 Tbs. Baking Powder
1/2 tsp. Salt
4 Tbs. Sugar
5 Tbs. Unsalted Butter (cold, cut in chunks)
1 cup Blueberries
1 cup Half & Half
1/2 cup Lemon Juice (freshly squeezed)
2 cups Confectioner’s Sugar (sifted)
1 Tbs. Unsalted Butter
- Preheat the oven to 400 degrees F.
- Sift together the dry ingredients; the flour, baking powder, salt, and sugar.
- Using a pastry blender, cut in the butter to coat the pieces with the flour. The mixture should look like coarse crumbs.
- Fold the blueberries into the batter. Take care not to mash or bruise the blueberries.
- Make a well in the center and pour in the half & half. Fold everything together just to incorporate; do not overwork the dough.
- Press the dough out on a lightly floured surface into a rectangle about 12 by 3 by 1 1/4 inches.
- Cut the rectangle in 1/2 then cut the pieces in 1/2 again, giving you 4 (3-inch) squares. Cut the squares in 1/2 on a diagonal to give you the classic triangle shape.
- Place the scones on an ungreased cookie sheet. Bake for 15 to 20 minutes until golden brown. Let the scones cool before drizzling the lemon drizzle.
Lemon Drizzle Directions~
- In a microwave safe bowl, mix the lemon juice with the confectioner’s sugar until dissolved.
- Whisk in the butter.
- Microwave the Lemon Drizzle for 30 seconds.
- Drizzle over the top of the scones. Let it set a minute before serving.