Lemon Blueberry Scones

If you couldn’t tell, weekend brunch is one of my favorite things in this entire world. It gives you a chance to slow down, be present, and for me is often a time to reflect on the week, a time to catch up with a significant other or friends after a busy week…. And obviously, food!

About a year or so ago, I went to a friend’s for homemade weekend brunch. Someone had made these insanely amazing lemon blueberry scones- but they weren’t your average scone- these were moist (ew I know we all hate that word but there’s really no other way to describe it), bursting with flavor, and just freaking amazing. Imagine eating just the muffin top and not even having to feel guilty for throwing away the bottom of it. That’s what these are, but even better…(Where my Seinfeld lovers at?) I didn’t even get a chance to figure out who made them, let alone ask for the recipe because obviously I was stuffing my face haha.

So long story short, I’ve been searching on Google and Pinterest for about a year trying to find a recipe that I thought would come close. I believe these do and it may even be the same recipe! This recipe comes from food blogger, Robyn of Add a Pinch! Here’s the recipe for you guys! If you make these, make sure to tag me on Instagram so I can see how they turned out! Hope you guys are enjoying the week. It’s hump day which means it’s almost Thursday, which is almost Friday, soooo it’s basically almost the weekend! Anyone else tell themselves these things to get through the week? Continue reading for the lemon blueberry scones recipe!

Lemon Blueberry Scones

Author: Robyn Stone | Add a Pinch
Serves: 8
Ingredients

2 cups all-purpose flour
½ cup sugar + more for topping
3 teaspoons baking powder
½ teaspoon salt
½ cup (1 stick) cold butter + more for topping
zest and juice of one lemon
¾ – 1 cup heavy cream
1 cup fresh blueberries, tossed in 1 tablespoon flour
Optional Glaze
1 cup confectioner’s sugar
1-2 tablespoons heavy cream
1 teaspoon vanilla extract

Instructions

Preheat oven to 400º F. Line a rimmed baking sheet pan with parchment paper or a nonstick baking sheet.
Whisk together flour, sugar, baking powder, and salt in a large bowl. Add butter to the bowl and cut into the flour with a pastry blender until the largest pieces of butter are about the size of a pea and the flour mixture resembles coarse meal. Add zest and juice of lemon. Stir in ¾ cup of heavy cream. Press dough together between the palms of your hands. If it doesn’t just hold together, add more heavy cream until is just holds together. Add vanilla extract. Fold blueberries into the dough.
Pour dough onto a lightly floured countertop or a pastry board. Pat dough into a large round disc, about an inch thick. Cut dough into equal sized wedges and place onto prepared baking sheet pan.
Bake scones for 20-25 minutes or until they are just beginning to turn lightly brown. Remove from the oven and serve warm. You can also drizzle a warm glaze on top of the scones, if you’d like. Just whisk all of the glaze ingredients together in a medium sized bowl and then drizzle on top of each scone.

Hope you guys enjoy!

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