Drool literally started to form in my mouth when I opened up Jacqui’s guest post in my inbox–Lemon Blueberry Scones! Are you kidding me?! Just look at how yummy and simple these bad boys are. And get a load of how stunning and fun and adorable Jacqui is–you’ll want to check out her site often!
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Hey! I’m Jacqui of Baby Boy Bakery and I am super excited to be sharing a yummy recipe with you all today! Thank you Ashley for letting me take over for the day!
In my neck of the woods I’m considered the “health nut” who bakes a ton of desserts. Who usually eats the majority of them…sometimes more than once a day. Who’s counting!? I do have a passion for eating organic and keeping leafy greens a staple in my family’sdiet. But lets face it…I make desserts for a living and girl likes to indulge every so often! {Key word being often} So, I bake with only organic and natural ingredients and call it even. I’ve come to realize I just like to eat. Period.
{My son and me in the kitchen}
Today I’ve got something super simple and deslish! I usually like to make these on a Monday and store them for good eats during the week. Or they can be whipped up for weekend guests. Either way, they are awesome and perfect during spring/summer. Just follow along…
What you need
Scones
`2 cups unbleached flour
`2 tsps baking powder
`3 tbs sugar
`pinch of salt
`1/2 cup {one stick} of cold butter
`1 cup fresh blueberries or raspberries
`zest of one lemon
`1 cup heavy cream
`dash of vanilla
Lemon Glaze
`1/2 cup powdered sugar
`5-6 tbs lemon juice
Directions
`Start by sifting all your dry ingredients together
`Then by hand press in the cold butter. You should be working the cold butter into small pea sizes. In the end the texture should be crumby.
**Please note; You don’t have to do this by hand. It is actually a lot easier break down the butter in a food processor or pastry blender. However, I usually do everything by hand in my kitchen. I bake during nap time and my son is a soft sleeper. So, because I’m afraid of waking him, I go old school. Call me crazy…but a toddler who gets woken up from his nap is a monster. At least my toddler is.**
`Mix in the blueberries softly. Don’t squish them.
`Mix in the lemon zest.
`Create a hole in the center of the mixture. Pour in the cream and by hand work your dough until everything is incorporated. Be sure not to over mix, otherwise you’ll have hard scones. No one likes hard scones.
`On a floured surface, press out the dough {I wouldn’t use a rolling pin, to ensure the blueberries don’t get squished} Cut out the scones.
`On a baking sheet lined with parchment paper, lay out the scones.
`Mix together a bit of heavy cream and a dash of vanilla. Brush this mixture on top of the scones. {This keeps the scones nice and moist}
`Sprinkle the scones with a little sugar.
`Bake at 400 degrees for about 20 minutes. They should be golden brown and the blueberries will be bursting.
Glaze
I’m a sucker for anything covered in frosting, icing and/or glaze. Cover it in sugary glaze and I’ll eat it. These scones are very good solo. But if you are looking for that extra dose of yummy or want to wow guests…GLAZE IT BABY!
`Mix the powdered sugar and lemon juice to create a glaze. If it isto runny add more sugar, if it is to thick add more lemon juice.
`When the scones are cooled, drizzle the lemon glaze.
`Then enjoy! This recipe makes aprox. 10 scones. Keep in zip lock baggies for up to one week.
5.0 from 6 reviews
Lemon Blueberry Scones Recipe
Author: Ashley Stock
Ingredients
Scones
- 2 cups unbleached flour
- 2 tsps baking powder
- 3 tbs sugar
- pinch of salt
- ½ cup {one stick} of cold butter
- 1 cup fresh blueberries or raspberries
- zest of one lemon
- 1 cup heavy cream
- dash of vanilla
Lemon Glaze
- ½ cup powdered sugar
- 5-6 tbs lemon juice
Instructions
- Start by sifting all your dry ingredients together
- Then by hand press in the cold butter. You should be working the cold butter into small pea sizes. In the end the texture should be crumby. Please note; You don’t have to do this by hand. It is actually a lot easier break down the butter in a food processor or pastry blender. However, I usually do everything by hand in my kitchen. I bake during nap time and my son is a soft sleeper. So, because I’m afraid of waking him, I go old school. Call me crazy…but a toddler who gets woken up from his nap is a monster. At least my toddler is.
- Mix in the blueberries softly. Don’t squish them.
- Mix in the lemon zest.
- Create a hole in the center of the mixture. Pour in the cream and by hand work your dough until everything is incorporated. Be sure not to over mix, otherwise you’ll have hard scones. No one likes hard scones.
- On a floured surface, press out the dough {I wouldn’t use a rolling pin, to ensure the blueberries don’t get squished} Cut out the scones.
- On a baking sheet lined with parchment paper, lay out the scones.
- Mix together a bit of heavy cream and a dash of vanilla. Brush this mixture on top of the scones. {This keeps the scones nice and moist}
- Sprinkle the scones with a little sugar.
- Bake at 400 degrees for about 20 minutes. They should be golden brown and the blueberries will be bursting.
- Mix the powdered sugar and lemon juice to create a glaze. If it is to runny add more sugar, if it is to thick add more lemon juice.
- When the scones are cooled, drizzle the lemon glaze.
- Then enjoy! This recipe makes aprox. 10 scones. Keep in zip lock baggies for up to one week.
