Sunday, January 8, 2017

Blueberry Lemon Scones

Blueberries burst with a light lemon flavor in these tender scones.  I froze the blueberries to make them easier to work with in the dough and it turned out quite well.  

Blueberry Lemon Scones

2 cups flour
1/3 cup sugar

1 lemon - use all the zest in the dough
1 tbsp baking powder
1/2 tsp salt
1/2 cup butter, cold and cubed
1/2 cup sour cream
1 large egg

1/4 cup
6 oz frozen blueberries


3/4 cup powdered sugar

 lemon juice from 1/2 of the fresh lemon

Mix all the dry ingredients together.  Using a pastry cutter, cut in the butter until the dough turns into course crumbs.  In a small bowl, mix together sour cream,egg and milk.  Add into the dry ingredients and stir until it's completely combined.  Fold in frozen blueberries. Turn out on to a floured surface.  Pat into a circle that is approximately 1/2 - 3/4" thick.  Cut into 8 slices and put onto a baking sheet lined with parchment paper.  Make sure they are spread out since the scores will spread slightly.  Brush 2 tbsp whipping cream on top of the scones.  Bake for 18 minutes at 400°.  Remove from oven and place on a cooling rack.  Allow to sit for 15 minutes and then spoon glaze over the scones.