Lemon Blueberry Scones

I love anything lemon. Lemon flavored, lemon scented, the color of lemons. Divine! So when I found this recipe for Lemon Blueberry Scones on Be Book Bound, I couldn’t wait to try them!

The lemon glaze is amazing and I will have to remember that for other recipes. These are so airy and you could make them with just the lemon or just the blueberries and they would be amazing too, but putting them together is such a great combination.

Enjoy these for a weekend breakfast, you won’t be sorry.

Lemon Blueberry Scones
courtesy of Be Book Bound

2 ¼ C flour
2 t baking powder
½ t salt
½ t baking soda

4 T sugar
½ C (1 cube) cold butter
¾ C buttermilk
1 egg
¾ C blueberries

grated zest from lemon

Streusel Topping:

¼ C oats
¼ C brown sugar
1 T butter, melted
1 T flour

Lemon Glaze:

½ C freshly squeezed lemon juice
2 C confectioner’s sugar
1T butter, melted

Preheat oven to 400 F. Sift the dry ingredients of the scone into a food processor. Cut the cold butter into cubes and put into bowl of food processor with the lemon zest. Pulse the mixture until the butter is the size of peas. Pour the mixture into a large bowl, add the blueberries and toss with the flour. Mix together the buttermilk and egg and add to the dry ingredients. Fold mixture together gently, being careful not to break the berries. Press dough into a large circle on a flour surface. Cut out dough with a biscuit cutter. Sprinkle streusel on top of them and place on a cookie sheet covered in parchment paper. Bake scones for 18 -20 min.

Mix together the glaze, adding as much powdered sugar as it takes to make the consistency you want. Let scones cool a bit before drizzling with the lemon glaze. Serve while warm and fresh. Scones may be re-warmed in a 350 F. oven for 5 min.