Sunday, January 4, 2015

Lemon Blueberry Scones

I was sitting in church today, dreaming up these scones, and longing to be home so I could make them.  Which then made me feel bad that I wasn't paying attention in church.

So, once my meetings were over, I headed home and made myself comfortable in the kitchen as I whipped up these intensely flavorful scones.  They were exactly what I needed!  A light, lemony scone dotted with blueberry baking chips and drizzled with an amazing lemon glaze.  I will definitely attempt making these with real blueberries in the future!

What more could you ask for on a cold Sunday afternoon?

Lemon Blueberry Scones


1/3 c. sugar
1 Tbs lemon zest
2 c. flour
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/2 c. unsalted butter (chilled)
1/2 c. sour cream
1 egg
1/2 tsp lemon extract
3/4 c. blueberry baking chips


1 c. powdered sugar
2 Tbs lemon juice
1 Tbs lemon zest


Preheat oven to 400.

In a medium bowl, combine the sugar and lemon zest and mix until well blended.  Stir in the flour, baking powder, baking soda and salt.  Cut in the butter with a pastry cutter until the dough resembles coarse crumbs.

In a small bowl, whisk together the egg, lemon extract, and sour cream until smooth.  Add to the other ingredients and mix until the dough forms into clumps.  Stir in the blueberry baking chips and mix with your hands until the dough comes together.

Spread the dough out on a piece of parchment paper until it is a large disc about 7" in diameter and about 3/4" thick.  Cut into 8 even triangles and place these about an inch apart on a silpat lined baking sheet.

Bake 16-18 minutes or until the tops are beginning to brown.

Allow the scones to cool while you make the glaze.


Combine the powdered sugar, lemon juice and lemon zest in a small bowl.  Drizzle over the warm scones.


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