Blueberry Scones

May 5, 2017
Blueberry Scones

I love breakfast for dinner.  But I especially love dessert for breakfast!  Nothing quite hits the spot like a lovely cup of tea along with leftover cake or cookies in the morning.  Yum yum!  I’ll have a healthy lunch later, but right now I’m all about a delicious blueberry scone for brekkie.  If you prefer breakfast for dinner over dessert for breakfast, blueberry scones will work then as well.  Confused?  Make a pot of tea and some scones.  Everything will be all right soon.

Blueberry Scones
  • 2 cups all purpose flour
  • 1 tbsp baking powder
  • ½ tsp salt
  • zest of one lemon
  • 3 tbsp melted butter
  • 1¼ cups whipping cream
  • 2 tbsp sanding sugar (you can use granulated sugar but I like the crunch of sanding or turbinado sugar)
  • ¼ tsp cinnamon
  • 1 cup fresh or frozen blueberries
  1. preheat oven to 425F
  2. whisk flour, baking powder, salt, and lemon zest in a large bowl until well mixed
  3. add 2 tbsp of the melted butter and the whipping cream and stir until you have a ragged dough
  4. turn out dough onto floured counter and knead until it forms a ball, incorporating flour as necessary
  5. pat or roll dough to ¾" thickness
  6. cut into rounds with 3" cookie cutter and set on parchment-lined baking sheet
  7. reroll scraps and continue cutting rounds until you have about 8 rounds
  8. brush tops of scones with remaining 1 tbsp melted butter
  9. mound blueberries on each scone, gently pushing the berries into the dough
  10. combine cinnamon and sanding sugar in a small bowl
  11. sprinkle scones liberally with cinnamon sugar
  12. bake at least 20 minutes or until golden brown and well risen
  13. cool a few moments and serve

Settle in, listen to Ray LaMontagne and read my rant Panhandling for Birthday Cake

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