Blueberry-Lemon Scones



Here's the recipe for the scones.  They were pretty tasty for scones, but how could they not be with all that butter and cream?  Right?
Bookgroup 004 
Blueberry and Lemon Cream Scones
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
4 tablespoons sugar, divided in half
1/2 cup butter (1 stick)
1 1/2 teaspoons vanilla
1/2 cup whipping cream
2 eggs, beaten
3/4 cup fresh blueberries
zest of 1 lemon
juice of 1/2 of 1 lemon
In large bowl, combine flour, baking powder, 2 tablespoons sugar, and salt.  Mix well.  Cut in the butter.  (I shreded a cold stick of butter with a cheese grater.) Add cream, vanilla and eggs.  Stir just until mixed. Add berries, lemon zest and lemon juice, mix again just enough fold everything in. Pat into two 6 inch circles and cut into sixths, or hand shape individual half-dollar size lumps into triangles on baking sheet.  Brush each scone  with water and sprinkle with remaining sugar.  (Or if making the night before, roll dough into a cylindrical log inside of parchment paper and wrap in plastic.  Then slice about half inch circles.)  Bake scones on parchment lined half sheet pan for 14 minutes at 375 degrees. (I covered each scone generouslywith sugar on top of each scone!  I also baked them a few minutes longer until they started to turn a bit more golden.
Makes about 12 sconesMar 11, 2011 9:09:42 AM | Recipes, Sentiments

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