Remember how for the past two weekly menu posts I’ve said I was going to make a certain Blueberry Lemon Scone recipe? I finally did. Sort of. See the first scone recipe that I ever made was so good in my mind that I couldn’t imagine anything else better than it. And the family loves it too. Especially Eric.

Since I really wanted to try blueberry and lemon together, I decided why mess up a good thing? Instead of using a new recipe, I adapted the Orange Cranberry Scone recipe and created a Blueberry Lemon version. Sorry Tyler Florence, but I don’t think I’ll be trying your recipe any time soon, because these turned out too good to not make again.

I hope there will be some leftover for breakfast tomorrow morning, but that is doubtful. Eric seems to have the need to perform multiple “quality control” tests on scones, and he’ll be home in about a half an hour. Less than that by the time I hit the publish post button. Maybe I’ll hide a few.

Blueberry Lemon Scones

Yield: 1 dozen

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Blueberry Lemon is a classic muffin combo, so I figured they would work well in scones. I was right - these barely lasted to the second day!

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Ingredients

• 4 cups flour
• 4 teaspoons baking powder
• 3/4 cup sugar
• 1 teaspoon salt
• Zest of one lemon
• 1 cup room temperature butter, sliced
• 2 large eggs
• 1/3 cup frozen lemonade concentrate
• 1/3 cup milk
• 1 tsp vanilla
• 1 1/4 cup fresh blueberries
• 1/2 cup powdered sugar
• 1 T frozen lemonade concentrate

Instructions

1. Combine the flour, baking powder, sugar, salt, lemon zest, and blueberries. Cut the butter into the flour mixture until it resembles coarse sand.
2. In a small bowl, whisk the eggs, lemonade concentrate, vanilla, and milk together. Stir into the flour mixture until the dough is moist, do not over mix.
3. Turn the dough out onto a floured surface and knead a couple of times. Divide dough into two equal balls.
4. Pat each ball into an 8-inch circle. Place each ball onto a parchment paper-lined or greased cookie sheet. Score each circle with a knife into 6 wedges.
5. Bake in a 375 degree oven for 20-30 minutes, or until done and lightly golden. Allow the scones to cool. Meanwhile, stir powdered sugar and lemonade concentrate together. Drizzle over cooled scones.

Notes

adapted from Orange Cranberry Scones by Pat in Kansas

*My only complaint about this recipe is that I felt I had to be really careful not to demolish the blueberries while kneading it. I suppose that would happen with any blueberry scone.

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• 
  Measuring Cups
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  Parchment Paper
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  Baking Sheet
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  Whisk
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  Pastry Blender
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  Microplane Zester

Nutrition Information

Yield 12 Serving Size 1
Amount Per Serving Calories 396Total Fat 17gSaturated Fat 10gTrans Fat 1gUnsaturated Fat 5gCholesterol 72mgSodium 477mgCarbohydrates 56gFiber 2gSugar 22gProtein 6g

GoodLifeEats.com offers recipe nutritional information as a courtesy and is an estimate only. This information comes from online calculators. Although GoodLifeEats.com makes every effort to provide accurate information, these figures are only estimates.

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