blueberry scones

# 7. Blueberry Scones

I love pastries. From croissants to danishes, muffins to donuts, biscuits to cinnamon rolls...I love sweet morning breads. So naturally when I saw this recipe for blueberry scones I knew I had to try it out. 

# 7. Try and blog 20 new recipes. (101 in 1001)

Here is the first recipe of the twenty, and wow. These scones will make you sing for joy. They are not overly sweet but are flaky and buttery. When you bite into them you get a hint of lemon and the yummy goodness of the fresh is a slice of heaven. Serve with butter or jam, and you are ready for a real live tea party. 


(Original Recipe here)


2 cups all-purpose flour
1/2 cup sugar
1 tablespoon baking powder
1 teaspoon kosher salt
1 tablespoon grated lemon zest
1 stick cold unsalted butter, grated
1 large egg, lightly beaten
1/2 cup cold heavy cream
1 heaping cup blueberries, fresh or frozen
extra heavy cream for brushing the tops
brown sugar for sprinkling the tops

Preheat oven to 400 degrees F.
Using an electric mixer combine flour, sugar, salt, baking powder and lemon zest. Add grated butter and combine until slightly crumbly. Mix heavy cream and egg together until well combined, slowly pour into flour mixture while beating on low speed. Add blueberries into dough mixture and slowly fold into the dough. Roll into a disk about 3/4 an inch thick. 

Cut the disk into fourths and then into eighths. Carefully transfer each scone to a baking sheet. 

Brush scones with cold heavy cream, and sprinkle generously with brown or raw sugar. Bake for 20-25 minutes until tops are golden and the scones are firm to the touch. 

Serve with a cup of tea, butter, and jam. 

Go outside, sit down with some friends and enjoy the fruit of your labor. These scones are to die for, and are great reheated for several days after you make them! Yummy!

I am thinking about trying cinnamon sugar next time.

Happy Monday!