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Lemon Blueberry Scones Recipe

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

Karen Berben



2 c All-Purpose Flour
c sugar and extra for tops
3 tsp baking powder
tsp salt
c cold butter + extra for tops
Zest and juice of 1 lemon
to 1 c heavy cream
1 c fresh Blueberries (I use blueberries harvested from my garden!)
--Raspberries are great too


1 c powdered sugar
1-2 tbsp heavy cream
1 tsp vanilla

Preheat the oven to 400 F and line a baking sheet with parchment paper.

Whisk flour, sugar, baking powder, and salt, together in a large bowl.
Add butter to the bowl and cut into the flour with a pastry blender until the pea-size. Add the lemon zest and the juice. Gently stir in the berries. Stir in c of heavy cream.

Press dough together between hands - you're looking for it just hold together.
Add a dribble more cream if it is too dry.

Turn dough out on a lightly floured surface and pat it out to a disc or rectangle - depending on what shape you like your scones.

Cut the scones, and place them on the baking sheet.
Bake for 20 to 25 minutes or until they are just golden brown.

For a sweeter version, drizzle the glaze over the scones while they are still warm. To make the glaze, mix the sugar, cream, and vanilla together until smooth.

Personal Notes:
Personal Notes:
Karen makes these on Christmas morning! A family favourite....mmmmmm!




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