Lemon Blueberry Scones

Everyone loves them. They're soft and moist, not try like some scone recipes.

Makes 12 scones

Dry Ingredients

• 2 cups all-purpose flour

• 1/4 cup cane sugar

• 3 tsp baking powder

• 1/2 tsp baking soda

• 1/2 tsp kosher salt

Wet Ingredients:

• 6 tbsp of cold butter

• A little over 1/2 cup of heavy whipping cream (between the 1/2 and 2/3 cup line on a glass measuring cup)

• 1 egg

• 2 tbsp fresh squeezed lemon juice

Additional Ingredients:

• 1 1/2 cups wild frozen blueberries (can sub dried or fresh blueberries)

Frosting Ingredients:

• 1 1/2 cups powdered sugar

• 1 tsp almond extract

• splash of water

Step 1

Combine the dry ingredients in the bowl of a food processor fitted with the pastry blade. Pulse to combine. Cut the cold butter into cubes. Add to food processor. Pulse to combine butter and flour mixture.

Preheat your oven to 400 degrees.

If you do not have a food processor, scroll to the bottom to see alternative directions.

Step 2

Combine heavy whipping cream and 1 egg in a separate 2-cup measuring cup and stir to combine. Add the lemon juice last. Give it a quick stir. You will notice this thickens the mixture.

Step 3

With the food processor running on low, slowly add the web ingredients to the dry ingredients. The food processor will slowly bring the mixture together to form a dough ball. Add a splash more of heavy whipping cream if there is loose flour that is not getting brought into the dough ball.

Step 4

Form the scones. Split the dough into 2 portions. Use a rolling pin to roll one dough ball into a rectangle that is 1/4" thick. On one half of the dough, grab handfuls of the wild blueberries and press lightly into one half of the dough. Fold other half over the half that has blueberries, pinch the sides to seal the blueberries in and shape the dough into a long log. Using a pastry cutter, start at one end and cut the log into 6 even(ish) triangles. Repeat the process with the 2nd portion of dough.

Step 5

Bake the scones for 14 minutes at 400 degrees.

Step 6

To make the frosting, add powdered sugar and almond extract to a bowl. Splash in a little water at a time as you stir together the frosting. You want it to be thick. Drizzle the frosting over the scones.

Store scones in an airtight container for up to 5 days in the fridge. These scones also freeze well and make the perfect last minute gift.

No food processor? No problem, these can easily be made using regular bowls, whisk, pastry cutter and a spatula.

To make scones without a food processor, first combine the dry ingredients in a medium size bowl. Cut the butter into cubes and use a pastry cutter, fork or your hands to combine the flour mixture and butter until course crumbles form. Combine the wet ingredients in a 2 glass measuring cup. Add wet ingredients to dry ingredients and work with your hand until the dough forms. Proceed to step 4 of the above directions.