We just had a breakfast baby shower for one of my co-workers and I found this recipe on one my favorite food sites– What’s Gaby Cooking.
I absolutely love her website and her recipes are amazing!!!
(She also has a new cookbook–Absolutely Avocados.
I am currently reading it cover to cover.
The photos and recipes look amazing.)
I decided to make these scones and they were wonderful.
Lemon Blueberry Scones with Lemon Glaze
(slightly adapted from What’s Gaby Cooking)
For the Scones:
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2 tablespoon sugar
5 tablespoons unsalted butter, cold, grated
2 cups fresh blueberries
1 lemon, zest finely grated
1 1/4 cups heavy cream
1 tablespoon butter, melted for brushing the scones
For the Lemon Glaze:
1/4 cup freshly squeezed lemon juice
1 cups confectioners’ sugar, sifted
1/2 tablespoon unsalted butter, melted
Preheat the oven to 400 degrees. Combine the flour, baking powder, salt, and sugar and gently whisk together. Add the graded cold butter tot he dry mixture and toss to combine so the butter is evenly distributed. Fold the blueberries and lemon zest into the dry mixture. Make a well in the center and pour in the heavy cream. Fold everything together just to incorporate; do not overwork the dough. Using a 3 tablespoon scoop, form 15 mounds of the dough. Arrange them on a parchment lined baking sheet and brush with the melted butter. Bake in the pre-heated oven for 16-20 minutes, or until the top just barely turned golden brown.
Once the scones are cooled, combine the lemon juice, powdered sugar, and melted butter in a small bowl and whisk until no clumps remain. Drizzle over the scones.