Blueberry Lemon Scone

• Vegetarian

• Produce

  • 1 cup Blueberries, fresh
  • 7 tsp Lemon, zest

• Refrigerated

  • 2 Eggs, large

• Condiments

  • 1/3 cup Lemon juice, fresh

• Baking & Spices

  • 2 cups All-purpose flour
  • 1 tbsp Baking powder
  • 2 cups Confectioners' sugar
  • 3/4 tsp Salt
  • 3 tbsp Sugar

• Dairy

  • 8 tbsp Butter, unsalted
  • 1/3 cup Heavy cream

Found on busycreatingmemories.com

Description

Ingredients

• 2 cups all-purpose flour
• 3 tablespoons sugar, plus more for sprinkling tops
• 1 tablespoon baking powder
• ¾ teaspoon salt
• 8 tablespoons (1 stick) cold unsalted butter, cut into pieces
• 1 cup fresh blueberries, picked over and rinsed
• 1 teaspoon grated lemon zest
• ⅓ cup heavy cream, plus more for brushing tops
• 2 large eggs, lightly beaten
• 2 cups confectioners sugar
• 2 tablespoons finely grated lemon zest
• ⅓ cup fresh lemon juice

Directions

• Preheat oven to 400 degrees, with rack in center.
• Place a baking mat on a baking sheet, and set aside.
• In a large bowl, sift together flour, 3 tablespoons sugar, baking powder, and salt.
• Using a pastry cutter or two knives, cut in butter until the largest pieces are the size of peas.
• Stir in blueberries and zest.
• Using a fork, whisk together cream and egg in a liquid measuring cup.
• Make a well in the center of dry ingredients, and pour in cream mixture.
• Stir lightly with fork just until dough comes together.
• Turn out onto a lightly floured surface, and knead a few times to mix well.
• Pat dough into a 6-inch square about 1¼ inches thick.
• Using a floured knife, cut into four 3-inch squares.
• Cut squares in half on the diagonal to form eight triangles.
• Transfer to prepared baking sheet.
• Brush tops with cream, and sprinkle with sugar.
• Bake until golden brown, 20 to 22 minutes.
• Transfer scones to wire racks to cool.
• In a medium bowl, whisk together confectioners sugar, finely grated lemon zest, and fresh lemon juice until smooth.