Blueberry Lemon Scones

I hope you’re all spending some quality time with the ones you love. My Valentines day weekend included these fluffy heart-shaped blueberry lemon scones and a candlelit dinner for two chez nous, which quickly turned into a candlelit dinner for four, as H decided not to nap and Buster decided not to behave. So, flanked by baby and pup, we enjoyed our delicious Indian take-out and a couple glasses of vino — it was perfect.

This was my very first attempt at scone making and I scoured recipe sites until I found this one from Tyler Florence on the Food Network. I’ve adapted it slightly from the original version and was pleasantly surprised at how great they ended up tasting. I can’t wait to try this recipe out with other flavour combinations like raspberry and chocolate or rosemary and cheddar…

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Blueberry Lemon Scones

Course: Dessert

Author: Bri @ monday sunday kitchen

Ingredients

• 2 cups all purpose flour
• 1 tbsp baking powder
• 1/2 tsp salt
• 3 tbsp sugar (Tyler used 2 tbsp)
• 5 tbsp unsalted butter cold, cut in chunks
• 1 cup milk plus more for brushing the scones (Tyler used heavy cream)
• 1 cup fresh blueberries

I added:

• 1 tbsp lemon rind
• 1 tbsp lemon juice

Glaze:

• 2 tbsp lemon juice
• 1 tbsp sugar

Instructions

• Sift together the dry ingredients; the flour, baking powder, salt, and sugar.
• Using 2 forks or a pastry blender, cut in the butter to coat the pieces with the flour. The mixture should look like coarse crumbs.
• Make a well in the center and pour in the milk (or heavy cream), lemon zest and lemon juice.
• Fold everything together just to incorporate; do not overwork the dough.
• Fold the blueberries into the batter.
• Take care not to mashor bruise the blueberries because their strong color will bleed into the dough.
• Press the dough out on a lightly floured surface into a large circle about 1 1/4 inches thick.
• Using a large cookie cutter (preferably heart-shaped:) cut out 6 large scones.
• Place the scones on an ungreased cookie sheet and brush the tops with a little milk or heavy cream.
• Bake at 400 for 15 to 20 minutes until beautiful and brown.
• Apply the glaze as soon as they come out of the oven. Enjoy!