Sometimes in life, I just get excited and want to do a Happy Dance. After one bite of these Luscious Lemon Blueberry Scones, you will be that excited too. While sitting at the table, my family was getting annoyed at me for saying, “Have I told you how much I love these Lemon Blueberry Scones?” I said that four or five times. I love a scone that is moist, has a firm outside, has lots of fruit and is LOADED with Flavor. These scones meet all my requirements for excellent scones. They are packed with flavor. I increased the lemon juice and zest in these scones. I also added an icing with lemon juice and lemon zest. Scones are not difficult to make. It is a biscuit with fruit and flavor, but they make a great impression.
My Secrets to a perfect biscuit or scones.
- Add your dry ingredients to a large bowl.
- Use a whisk and mix them well. The dry ingredients will be light with no clumps.
In very cold butter. Do not take the butter out of the refrigerator until you are ready to grate it.
- Use a large fork or a pastry cutter to cut the butter in. All you need to do is make sure the shredded butter is covered in flour and not clumped together.
- Fold in your milk, buttermilk, or heavy cream. Use your hands to make sure all dry ingredients are moist. Stop working the dough when you see no more dry ingredients and it will form a ball.
Hiland Dairy Products
You may notice that I have a picture with Hiland Dairy Heavy Cream in it. I have always used Hiland Dairy products, so it was a perfect match for me to help promote. I was excited when they offered me free products to try in recipes. Yes, Hiland Dairy gave me products to use in this recipe. However, the opinions expressed are my own. Hiland Dairy is farmer owned. They make delicious tasting products which are free of artificial growth hormones. This is important to me which is why I love using their dairy products.
If you live in Missouri, Nebraska, Kansas, Oklahoma and Arkansas, you are probably already familiar with Hiland Dairy. Did you know they not only make milk, cheese, ice cream, half & half, heavy cream, butter, buttermilk, dips, and yogurt, but they also distribute fresh fruit juices, Red Diamond Teas, almond milk, and soy milk?
For more information about Hiland Dairy, like them on Facebook for special deals and announcements, and follow ,Print
- 3 cups unbleached flour
- Four teaspoons baking powder
- 1/4 teaspoon kosher salt
- 1 cup sugar
- Two sticks cold butter (I grate my butter.)
- 1 egg
- 2 Tablespoon Lemon Juice
- 3/4 cup heavy cream (the original recipe called for milk)
- One tablespoon grated Lemon zest
- 1 cup Confectioners sugar
- 2-1/2 Tablespoons fresh Lemon juice
- One tablespoon lemon zest
- Preheat the oven to 350 degrees
- Whisk together the flour, baking powder, salt, and sugar.
- Grate the butter over the flour.
- Use a knife or pastry cutter to cut the butter into the flour.
- Whisk together the egg, heavy cream, and lemon juice.
- Stir the liquid into the dry ingredients. The dough will form a ball.
- Pat the dough on a floured surface. I use parchment paper.
- Gently pat in 1 cup of fresh blueberries.
- Fold the sides to the center of the dough. See picture.
- Divide the dough into two equal parts.
- Gently roll the dough out to two circles. 7 inches and about 3/4 inch thick.
- Cut the circles into eight wedges like a pizza.
- FOR BEST RESULTS: REFRIGERATE THE DOUGH 30 MINUTES
- Do not bring scones to room temperature before baking them.
- Bake on sprayed a cookie sheet with 2 inches between each scone. I use Parchment Paper.
- Bake 350 degrees for 20 to 25 minutes until barely light tan. Do not over bake.
- Mix the powder sugar, juice, and zest until smooth.
- Brush icing on scones.
FOR BEST RESULTS: REFRIGERATE THE DOUGH 30 MINUTES
Do not bring scones to room temperature before baking them.
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