There’s nothing like the smell of fresh-baked blueberry scones , especially when a key ingredient is from your own garden. Market or garden-fresh blueberries make this recipe taste great, and freshly grated lemon zest gives that extra pop of flavor. For even more sweetness and decadence, drizzle with fresh lemon glaze while the scones are still warm.
Scone Ingredients
2 cups all-purpose flour
3 tablespoons sugar, plus more for sprinkling on top
1 tablespoon baking powder
3/4 teaspoon salt
6 tablespoons cold unsalted butter, cut into pieces
1 1/2 cups fresh blueberries, rinsed
1 teaspoon grated lemon zest
1/3 cup heavy cream, plus more for brushing on top
2 large eggs, lightly beaten
Lemon Glaze Ingredients
1 cup powdered sugar
1/2 teaspoon lemon zest
2 1/2 tablespoons fresh lemon juice
1 teaspoon salted butter, melted
Directions
For this simple recipe, start by adding all of the dry ingredients to a large bowl and whisk them together. Cut the cold butter into the mixture until crumbly. Whisk together the cream, egg, and lemon zest in a liquid measuring cup. Gently stir the wet ingredients into the dry until the dough just comes together, fold in the blueberries. Turn dough onto a well-floured surface and lightly knead, gently turning and folding the mix eight to ten times. (Too much kneading will result in tough scones!) Roll the dough to 1-inch-thick, 4-inch-round circles and cut them into quarters. Brush tops with cream and sprinkle with sugar. Bake at 400 degrees for 20 minutes, and voila!