This is a delicious recipe our cousin Dee Cress shared with us. So glad she did what a delicious wonderful addition to weekend brunch or breakfast. I so enjoy with a cup of hot tea, something I have never been into that much but while visiting family, my niece Kennedy, turned me on to, and now I’m hooked ☕️
This is a very easy recipe and would make a great gift to share with family and friends
I hope you will give Dee’s scones a try.
1 Cup Fresh Blueberries
1 tbsp Lemon zest
2 Cups All purpose flour
1 1/2 tsp. Baking powder
1/2 tsp Kosher salt
2 Cups Powdered Sugar
1/3 cup white granulated sugar
3 Tbsp. Fresh Lemon juice
1/2 cup Grated Butter
1/2 cup Heavy Cream
1/2 Cup powdered sugar
1 Tbsp. Fresh Lemon juice
Preheat oven to 425 degrees.
Line your cookie sheet with parchment paper.
Combine your dry ingredients
Cut in your grated butter until the mixture resembles crumbles. Add the cream a little at a time until the dough is moistened and forms a ball.
Using your hands carefully fold the blueberries into the dough taking care not to smash them, or overwork the dough.
Divide the dough in half and place on a flour dusted surface, and pat each portion into a round disc shape.
Cut each disc into 6 equal wedges and place on cookie sheet. Before placing into the oven brush the top and sides of each wedge with the cream.
Bake for 17 to 20 minutes or until they start to turn brown.
While scones are baking mix your glaze ingredients, 1/2 cup of powdered sugar and 1 tablespoon of fresh lemon juice.
Drizzle glaze over warm scones and enjoy!