lemon blueberry scones

With the local blueberry season ending, I managed to pick up a 5 pound box at the farmers’ market last week. After freezing about 3 pounds, I’ve been trying to use up the remainder because my freezer can only hold so much. So, if you haven’t noticed, that’s why the last few posts include lots of blueberries.

Lemon Blueberry Scones

Ingredients

3c flour
1/2c sugar
5t baking powder
1/2t salt
zest from half a lemon
3/4c cold butter in small pieces
1 egg
1c half and half
juice from 1/2 lemon
1 1/2c fresh blueberries

Instructions

1. Preheat oven to 400 degrees F and lightly grease a baking sheet.

2. Combine flour, sugar, baking powder, salt and lemon zest in a medium mixing bowl.

3. Cut in butter with a pastry cutter until the butter resembles pea size bits.

4. In a separate bowl, whisk together egg and half and half, then incorporate lemon juice.

5. Add wet ingredients to dry ingredients and mix until moistened.

6. Stir in blueberries.

7. Turn dough out onto a floured surface and gently knead briefly. Roll out into a large rectangle about 1/2 inch thick. Cut into squares and then cut diagonally into triangles and place on prepared pan.

8. Bake at 400 degrees F for 15 minutes or until golden brown.

9. Let cool completely on a cooling rack and drizzle with lemon icing (recipe is in the lemon blueberry cupcake post – I only used half of the recipe for the scones).

Had a great time catching up with girlfriend this morning, while we enjoyed these delicious scones. Food is best when shared with others. Don’t you think?