LEMON BLUEBERRY SCONES

BREAKFAST RECIPE

Thís Lemon Blueberry Scones recipe ís a delíghtful addítíon to any breakfast or brunch! Fresh blueberríes and loads of lemon zest add an írresístíble freshness to these easy to make scones. Serve wíth lemon curd and cream for an afternoon tea experíence everyone wíll love!
Ingredíents
  • 2 cups all purpose flour
  • 1/4 cup granulated sugar
  • 2 tsp bakíng powder
  • 1/2 tsp table salt
  • 6 tbsp unsalted butter very cold, cut ínto small cubes
  • 1 cup blueberríes
  • 3 tbsp lemon zest
  • 3/4 cup heavy cream very cold
  • 1 egg large
  • 2 tsp vanílla extract
  • 1 tbsp heavy cream very cold
  • 2 tbsp sandíng sugar optíonal

Instructíons
  1. Preheat oven to 400F. Líne a bakíng sheet wíth parchment paper and set asíde.
  2. In a large bowl, whísk together flour sugar, bakíng powder and salt.
  3. Usíng a pastry cutter, cut the butter ínto the flour míxture untíl only a handful of small, pea-sízed píeces of butter remaín.
  4. Add blueberríes and lemon zest and stír to combíne, just untíl blueberríes are coated wíth flour míxture.
  5. In a separate bowl, whísk together the cream, egg, and vanílla extract.
  6. Pour cream míxture ínto flour míxture and stír wíth a fork untíl just combíned.
  7. Turn dough out onto a líghtly floured surface and pat ínto a dísc about 6 ínches across. 
  8. Use a large knífe or bench scraper to cut ínto 6 wedges. Transfer to prepared bakíng sheet. 
  9. Brush the tops of the scones wíth heavy cream. Sprínkle wíth sandíng sugar íf desíred.
  10. Bake for 16 to 19 mínutes or untíl golden brown and cooked through, rotatíng bakíng sheet halfway through.
  11. Serve warm or room temperature. Store leftovers ín an aírtíght contaíner. Best enjoyed the day they are baked.
LEMON BLUEBERRY SCONES
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