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Blueberry Lemon Scones


I am channeling my Scottish & English ancestors today, and in doing so sharing with you my affinity for scones.  Scones are delicious!  I am a self-professed anglophile, ever since I can remember I have been *mildly* obsessed – especially with the history and literature.  I can vividly recall the first times I read lines of Byron, Donne, Coleridge, Keats, Shelley, Wordsworth, Blake (I even named my firstborn after William Blake) I could go on….but I think you get the gist.   The worlds that can be brought to life by combinations of words woven together has never ceased to inspire and excite me.  Anyhow, let’s move on from my fanciful meanderings off topic, and get back to scones.

Scones are perfect for breakfast, an afternoon tea, or whenever you feel the mood strike.  From savory to sweet the options are endless in flavor combinations – making this one truly versatile quick bread, indeed.  I am using blueberries and lemon as my flavor components, because that’s what I had on hand.  Feel free to experiment with ingredients though by using different herbs, cheese, dried or fresh fruits, nuts, dates, figs, currents, raisins, chocolate etc. Have fun creating your own scones!




2 – 3/4 cups all-purpose flour

1/2 cup granulated sugar

3/4 teaspoon salt

1 tablespoon baking powder

8 tablespoons cold butter, cut into cubes

2 eggs

2 teaspoons vanilla

1/2  cup buttermilk (use more if the dough is too dry)

1 cup frozen blueberries

1 teaspoon lemon zest

a tablespoon or two heavy cream to brush the tops



1-2 tablespoons fresh lemon juice

2 cups powdered sugar

1 tablespoon butter

1-2 tablespoons of heavy cream



In a large mixing bowl combine the flour, sugar, salt and baking powder.  using your hands mix in the butter until it resembles coarse crumbs.

In another bowl whisk eggs, vanilla and buttermilk.

Stir the wet ingredients into the dry.

Gently fold in the blueberries and lemon zest.

Line a baking sheet with parchment paper  and lightly dust with flour.

Scrape the dough onto the floured pan and divide in half.

Form each into a 6″ inch circle.

Place the pan in the freezer for 15 minutes.

Cut each circle into six triangles carefully pulling each slice away from the center to separate the wedges.

Chill in the freezer another 10-15 minutes.

Preheat oven to 400°F.

Brush the tops of the scones with heavy cream.  At this point you can either sprinkle them with sugar, or wait and top with a glaze when they are done baking.

Bake 20-25 minutes.

While the scones bake – combine the lemon juice, powdered sugar and butter in a saucepan stirring over low heat.  Slowly drizzle in heavy cream until desired consistency is achieved.

Drizzle over the tops of the baked scones.









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