Blueberry season is in full affect in New Jersey. This week at my local farmer’s market; my husband and I bought a case of blueberries; that’s 12 pints!! We froze a lot of them for future baking, smoothie making, and snacking; but I had to do something with these fresh, plump, sweet blueberries.
I searched Pintrest once again (always my go-to) and I came across Lemon Blueberry Scones with Lemon Glaze. They looked amazing so I thought; I have to try and make these. Most of the ingredients were staples in my house; so it was an easy choice.
I put my apron on and went to work! And let me tell you; they were SOOO easy! Of course I shared with some friends and co-workers and they were a hit. I also think they would be a great addition to a breakfast/brunch you may be hosting before your town’s 4th of July parade on Thursday.
Lemon Blueberry Scones
2 cups flour
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
1 cup fresh blueberries
milk for brushing tops
Glaze
1/2 cup powdered sugar
1 tbsp lemon juice
pinch of lemon zest
Preheat oven to 400°
Combine flour, sugar, baking powder, and salt. Cut butter into dry ingredients till crumbly. Stir in milk, lemon juice and lemon zest until moistened. Fold in fresh blueberries. Pat into circle about one inch thick on lightly floured counter. Cut into 8 wedges. Place one-two inches apart on a lightly greased cookie sheet. Brush tops with milk. Bake for about 17 minutes or until 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.
(Recipe adapted from Creations by Kara)