Voting thumbnail lemon blueberry scones
Lemon Blueberry Scones
Recipe by Lindsay M
When Bakers Give You Lemons...
Lemon blueberry scones are a great way to enjoy a less sweet breakfast pastry.

  1. Preheat the oven to 450ºF.
  2. In a food processor, combine flour, sugar, baking powder, and salt. Add the butter and lemon zest and pulse a few times until crumbly.
  3. Transfer the mixture to a large bowl and carefully toss in the blueberries. Add the heavy cream and gently fold in until a loose dough forms. Turn the mixture out onto a floured counter top or board and gently knead it a few times until it starts to come together, being careful not to crush the blueberries. Form the dough into a 9 inch circle, then cut into 8 triangles. Place the scones on an un-greased baking sheet.
  4. Bake 12-15 minutes or until lightly browned. Transfer to a wire rack to cool slightly before serving.
  • All-purpose flour x 2 cup
  • Granulated sugar x 2 tablespoon
  • Baking powder x 1 tablespoon
  • Salt x 1/2 teaspoon
  • Cold butter, cut into cubes x 5 tablespoon
  • Lemon Zest x 2 teaspoon
  • Fresh blueberries x 1 cup
  • Heavy cream x 1 cup

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