Foodie Friday! - Lemon Blueberry Scones

Happy Valentine's Day!

I wanted to make Michael something special for Valentine's Day this year.  I found a recipe for lemon scones here.  He loves scones and he loves lemon so I thought it would be fun to make these. He is also a big fan of blueberries so I decided to take this recipe up a notch and make Lemon Blueberry Scones. 

They were wonderful! This instantly became our new favorite scone recipe!

We love the lemon flavor, but what I loved just as much is that these are the easiest scones to make.  They require very little time and effort.  So grab your apron, get out your mixer, and get baking. I think you will be in love with this recipe too!

Lemon Blueberry Scones

3 T. sugar

Zest from 1 large (or 2 small) lemon(s)
Juice from 1 large (or 2 small) lemon(s) 

2 cups flour

2 tsp baking powder

1/4 tsp salt

1 stick butter, cold, cut in chunks

3/4 cup heavy cream

1/2 to 1 cup fresh blueberries, rinsed

First zest and squeeze your lemon(s) and set aside.  In large mixing bowl place flour, baking powder and salt.  Use the paddle attachment to blend the dry ingredients.  Then combine 1/4 cup of the squeezed lemon juice, the lemon zest, and the sugar and whisk to blend.  Add the sugar/lemon juice/zest mixture to the dry ingredients, as well as the butter and heavy cream.  Beat on low for about 3 minutes, just until the butter is thoroughly mixed in and the dough pulls together.

Remove dough from mixing bowl and place on floured countertop.  I added in some of the blueberries and gently folded the dough to mix them in.  I then used a rolling pin to gently roll the dough to about 3/4 inches.  Some blueberries won't make it through this process without breaking, it's okay.  For traditional scone shape, roll the dough in a circle and cut into pie-shaped wedges.  I chose to use a heart-shaped cookie cutter since they were for Valentine's Day.

Place scones on a baking sheet lined with parchment paper.  I topped with a few more blueberries pressed into the dough and baked at 400 degrees for 20 minutes.  Start checking at about 15 minutes.  Remove from oven when starting to turn golden brown, making sure they do not appear doughy.  Cool.

Glaze:

1/2 cup powdered sugar

lemon juice 

You can use whatever lemon juice you may have had left over from squeezing the lemon(s), or use bottled lemon juice.  You need just enough juice to reduce the powdered sugar to a glaze.  Whisk together and drizzle over scones when they have cooled.  I got 12 medium-sized heart scones from one batch. You would probably get 6-8 traditional-sized scones.  

If you are unsure how to zest a lemon here's how I do it.  I use a grater to remove the top layer of the lemon skin.  The pith can have a bitter flavor so don't go too deep into the spongy layer.  The top layer is also where you'll find the flavor and aroma.  You will notice it as soon as you start zesting!


I had exactly 1/4 cup of juice from squeezing 1 large lemon, so used that in the scone dough and used bottled lemon juice for the glaze.

From my heart to yours, Happy Valentine's Day!