Blueberry and Lemon Scones

It's getting to be about that time of the year where we wake up on chilly mornings and grab a piping cup of hot coffee and a scone while we work away and daydream about the holidays ahead.

Scones have always been some of my favorite things to eat and they are always fairly simple to make! Besides that, you can take the general base of a scone and just switch things around.... for instance in this recipe you can switch out the zest and juice of a lemon for that of an orange, and instead of fresh blueberries you can use dried cranberries and it will give you a lovely and refreshing variation. Let's give it a go, shall we....

Blueberry and Lemon Scones

• 9.6 oz of Melly Belly Flour Blend

• 1/2 tsp salt

• 1Tb baking powder

• 1/2 cup of sugar

• 1Tb lemon zest

• 1/2 cup of cold butter- cut into little squares

• 1 egg

• 1/2 cup of heavy cream + more for brushing

• 1 cup of fresh or frozen blueberries

Glaze:

• 3 Tb lemon juice

• 1 cup of powdered sugar

• 1 tsp lemon zest

In a mixing bowl combine your flour, salt, baking powder, sugar and zest. Add in your cold butter and mix/cut it into the dry ingredients until the butter is in peas sized pieces. Last, add in your egg and heavy cream until well combined. When ready, fold in your blueberries. Be careful not to smoosh them if they are fresh.

Get two large pieces of wax paper. Dump your scone mix in the middle of one of the pieces and with the other piece, cover the mix and gently press down the scone dough with your palms until it's about 3/4 of an inch thick and gently shape it into about a 9 to 10 inch circle. Once it's formed, set it in the freezer to harden a bit and preheat your oven to 400 degrees.

When the oven is preheated, take out your cold scone mix. Peel off the top layer of your wax paper and with a pizza cutter, slice your scones into 8 equal pieces.

On a baking sheet lined with parchment, gently place your scone triangles at least 1 inch apart. Gently brush a bit of heavy cream on all the scones and bake for 18-20 minutes until they are a nice golden brown.

When they are cooked, take them out and let them sit on the hot sheet pan for 10 minutes before moving them to a cooling rack.

Let them cool completely and then mix your glaze ingredients together. Drizzle the glaze over your scones, let it set, and then enjoy!