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Lemon Blueberry Scones Recipe

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This recipe for Lemon Blueberry Scones, by , is from Good Eats From Grizzly Kitchens, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

The Marrin Family


For the Scones:
2 c. flour
6 tbsp. granulated sugar
2 tsp. baking powder
tsp. salt
zest of 1 large lemon
1 stick unsalted butter
c. heavy cream
1 tsp. vanilla
1 large egg (lightly beaten)
1 heaping c. fresh blueberries

For the Glaze:
1 c. powdered sugar
2 - 3 tbsp. fresh lemon juice

Preheat oven to 400. Line baking sheet with parchment paper.

In a large bowl, whisk together flour, sugar, baking powder, salt and lemon zest. Toss frozen grated butter into flour mixture. In a separate bowl whisk egg, heavy cream and vanilla, Combine with flour mixture.

On a floured surface, pat together into a ball. Roll out into one-inch circle. Cut into eight scones. Bake for 20 minutes.

For the glaze: whisk together one cup powdered sugar and two to three tablespoons powdered sugar. Drizzle over scones once they have cooled.

Personal Notes:
Personal Notes:
I freeze the butter then grate with a cheese grater (large holes). This makes for lighter, fluffier scones. Delish!




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