Lemon Blueberry Scones

I must be really, really ready for spring. Absolutely everything I’m making right now is light, fluffy and blueberry filled. Blueberry ice cream? Check! Blueberry pancakes for dinner? Check! Blueberry lemon scones! Check! (obviously, right?) You see, in Michigan the weather is a bit unpredictable and our winter is very, very long. So come April I’m ready for some sunny days and the fresh produce at the farmers market. But until that comes, I make due with cloudy, rainy- or wait is it snowing again?- weather and frozen berries and those daydreams of sunny days.

And P.S.? As I write this it is currently hailing pea sized hail. Spring! Come save me! PLEASE!

Lemon Blueberry Scones
printable recipe

For the scones
Ingredients:
2 cups unbleached all-purpose flour
1 tablespoon baking powder
3 tablespoons sugar
1/2 teaspoon salt
5 tablespoons cold unsalted butter, cut into 1/4 inch cubes
1/2 cup fresh or frozen (not thawed) blueberries
1 cup heavy cream
1 teaspoon lemon zest

Directions:
Place an oven rack at the middle setting. Preheat the oven to 425.

Blend the flour, baking powder, sugar and salt in a large bowl. Set aside.

Using a pasty cutter, or two knives, cut the butter and lemon zest into the flour mixture until the mixture resembles coarse sand. A few larger butter lumps will remain. Add the blueberries and gently fold with a spatula to evenly distribute the berries.

Add in the heavy cream and stir gently until well combined.

Gently fold the dough into a slightly sticky ball. Roll out into a disc 3/4 inch thick. Slice into 8 wedges and place on a parchment-lined baking sheet.

Bake for 12-15 minutes or until the scones are lightly golden brown. Cool on a wire rack for 10 minutes.

For the glaze
Ingredients:
1 tablespoon lemon juice
1/2 cup confectioners sugar

Directions:
Stir together the lemon juice and confectioners sugar in a small bowl until smooth. Spread or drizzle over the still-warm scones.

Sources: Scones adapted from Baking Illustrated, glaze from Baking Bites