Blueberry Scones

I really enjoy scones for breakfast, especially with some tea or coffee!  So this morning, I had a hankering for some blueberry scones and a cup of coffee.


2 cups Flour                                                            1/3 cup butter ( softened )

2 tablespoons sugar                                             2 eggs

2 teaspoons baking powder                               1/2 cup heavy cream

1/2 teaspoon salt                                                  3 teaspoons lemon juice

1  package ( 6oz. ) blueberries


1. Pre-heat the oven to 425 degrees.

2. Put the flour, sugar, baking powder, salt, and butter in mixing bowl.  Using a mixer on speed 2, blend until combined well.

3. Add 1 egg, 2 teaspoons lemon juice, and heavy cream to flour mixture. Beat on speed 2 until a soft dough forms.  mot of the blueberry package.  Mix with hands.

4. Knead dough about three times on a lightly floured flat surface (like your kitchen counter).  Here is where you have some choice.

  • You can divide the dough in half.  Pat each half into a circle that is 1/2 inch thick.  Cut each circle into 8 wedges.
  • Pat the dough into a circle. Cut the circle into 8 wedges.
  • Use a scone pan
  • Pat the dough 1/2 inch thick and made rectangles or squares
  • Or pat and cut the dough into whatever shape you desire

5. Place the wedges about 2 inches apart on a light greased baking sheet or pan.

6. Beat with a fork in a small bowl the remaining egg and 1 teaspoon of lemon juice.  With a pastry brush, brush the egg mixture on top of each scone.

7. Put the scones in the oven and bake for 10-12 minutes or until the scones are slightly golden on top.

8. Serve immediately and enjoy!

Recipe adapted from: KitchenAid: Great Baking and More  (pg. 42)

Posted on April 15, 2012, in Breakfast and tagged , , , , , . Bookmark the permalink. Leave a comment.

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