Blueberry Lemon Scones with Lemon Glaze

Fresh blueberries here in Utah usually cost a small fortune. Being the thrifty gal I am, I always buy frozen. Frozen taste just as good, but they leave blue streaks in the dough. Fresh blueberries make for much prettier baked goods, that’s for sure. For some reason, fresh blueberries have actually been affordable this year. Last time I was at the store, they were $1.50 a pound. I was thrilled!! I stocked up, and I’ve been making all kinds of blueberry goodies.

If you’ve never tried lemon and blueberry together before, you really should. They are a great combination flavor! Don’t leave out the lemon zest, that is where the real lemon flavor comes from. I used some in the dough, and in the zest. These smelled so amazing while they were baking that my boys actually came up from the basement to see what was cooking. Then they proceeded to inhale them. The second time I made them, I doubled the batch, and we still didn’t have any left. Hope you enjoy them as much as we did.

Lemon Blueberry Scones with Lemon Glaze

2 cups flour (can use part whole wheat)

1/4 cup sugar

1 Tbsp baking powder

1/4 tsp salt

6 Tbsp cold butter

1/3 cup milk

1/4 cup fresh lemon juice

1 Tbsp lemon zest (save a little for the glaze)

1 cup blueberries

Milk for brushing tops

Glaze:

1/2 cup powdered sugar

1 Tbsp lemon juice

pinch of lemon zest

Combine flour, sugar, baking powder, and salt. Cut butter into dry ingredients till crumbly. Stir in milk,  lemon juice, and zest till just moistened. Fold in berries. Pat into a circle about 1″ thick on lightly floured counter. Cut into 8 wedges. Place on lightly greased cookie sheet. Brush tops with milk. Bake at 400° for about 17 minutes or till golden brown. Cool slightly and drizzle with glaze.

For glaze: Combine all ingredients in a small bowl. You may need more or less lemon juice to get the consistency you need.

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