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Thursday, June 23, 2011

Lemon-Blueberry Scones

Lemon- Blueberry Scones
Lemon-Blueberry Scones
Lemon-Blueberry Scones

know that busy feeling you get right before vacation where you have to balance work, laundry, packing, cleaning, eating, and LIVING? yeah, i'm going thru that right now, except minus the vacation bit. i don't know what my issue is. maybe it's the angst of having to buy a new AC unit or that Harry Potter is coming to an end in a few short weeks or that i've been running since January and i still hate it with the intensity of 10 million fires in the pits of hell. whatever it is, these scones make up for it all. don't skimp on the ingredients, organic & freshly picked are the way to go.

Lemon-Blueberry Scones
adapted from Sweet Pea's Kitchen (exact measurements but i didn't follow directions on how to actually cut these. pls refer to her for exact steps.)

2 cups white whole wheat flour
1 TBL baking powder
3 TBL sugar
1/2 teaspoon salt
5 TBL frozen unsalted butter, cut into small pieces
zest of 1 lemon, use organic
1/2 cup frozen organic blueberries
1 cup heavy cream
juice of 1 lemon
3/4 cup confectioners’ sugar

preheat oven to 425F.

sift flour, baking powder, salt & sugar into food processor, process for 6 seconds to combine. add in the cold butter and lemon zest, process for another 12 seconds. transfer mixture to into a big bowl. this where i would do things differently:

add in the heavy cream and mix until dough forms. then add in the blueberries, mixing gently to not bust them up.

the original poster then spread the dough into a pan, flipped it on the counter to slice up. yeah i skipped that and just flipped the dough on the counter and free-shaped it, then cut them up with biscuit cutters. i don't know if it's a better method but i can assure you, it's messy.

bake on cookie sheet for 12-13 minutes.

i should add that i've never had a professionally made scone before (these don't count), i like all things brit-ish but not so much their food and scones just seem so... dry & drone. like all my baked goods, i underbaked these gems and they were soft and dare i say it, moist. i drizzled the top with the confectioners' sugar and lemon juice mixture.

my coworkers loved them, the boss lady who so rarely eats carbs said they were the best she'd ever had, dw said they were tender & tasty and personally, i loved the added citrus of the icing on top. also, i was a little worried about the amount of salt required but the saltiness worked.


  1. I'm pretty sure lemon blueberry scones are always adequate compensation for the hell that is running.

  2. Lan, I could stuff my face with those scones this morning. Can you please send one over?

  3. Those scones should make anyone feel better about running, non?
    Love your recipes! I always end up buying something I don't need from H&!

  4. Great. Fantastic. THANKS. I've given up wheat flour completely at the moment. Well, this was GREAT timing, with the beautiful, enticing photography and the actual recipe and stuff. I'm so HAPPY.


    (Awesome, btw).

  5. michelle, ha! they're more than adequate compensation. :)

    wendi, i'll be whipping up a batch of these soon (when D's parents come to visit) & will deliver some your way.

    photohogger, absolutely. the whole goal of running is to be able to eat these beauties without guilt.

    mike, whenever i think of scones i think of you. if only they would last in a shipment across the pond to you! this just means you have to come visit!