• For the scones:
  • 4 cups flour plus 1 Tablespoon for the blueberries
  • 2 Tablespoons sugar
  • 2 Tablespoons baking powder
  • 2 teaspoons salt
  • 3/4 pound of cold unsalted butter, diced
  • 4 eggs, lightly beaten
  • 1 cup cold heavy cream
  • 1 teaspoon vanilla
  • 1 cup dried blueberries
  • zest of one lemon
  • For the glaze:
  • 1 cup confectioner’s sugar
  • 2 Tablespoons fresh lemon juice
  • 1 teaspoon vanilla

This is the final day of sweets week. I’m finishing off the week with something light that will go very well with your coffee this morning. These Blueberry Lemon Scones are extremely easy to make and are definitely a crowd pleaser! But first, here’s a recap of the Food n’ Focus sweets week:

The Morning Blend Giveaway – There’s still time to enter to win!

Shortbread Cookies

Candied Pecan Biscotti

Black & White Cookies

And now onto the scones…

Start by preheating your oven to 400° and lining 2 baking sheets with parchment paper.  Put all of the dry ingredients into the bowl of your KitchenAid and blend together. Add in the cubed, cold butter and mix until the butter crumbles into pea-sized bites.  Combine the cream, lemon zest, eggs and vanilla in a measuring cup and slowly pour them into the butter mixture. Mix until well blended.  Toss the blueberries with 1 tablepoon of flour (this will allow for easier disbursement) and add them into the dough.  The dough will be very sticky but you’ll pour it onto a lightly floured surface and roll the dough out into a desired thickness.  Using a knife or cookie cutters, cut the dough into desired shapes and place them on the prepared baking sheets. Bake for 15-20 minutes.

Allow the scones to cool completely before icing them. Combine the lemon juice, vanilla and powdered sugar and mix until smooth. Drizzle over the cooled scones and allow the glaze to harden before storing.

In case you missed it, you can see my segment on The Morning Blend here: Food n’ Focus Segment