Budget Bytes is one my favorite food blogs. It has a wide variety of foods, and Beth breaks down the recipes by total cost and cost per serving by totaling the estimated cost of each ingredient in the recipe. I love all the ethnic foods she posts too, but back to scones…
These Lemon Blueberry Scones are amazingly easy to make. I’ve made them several times with and without the lemon zest. Either way, they are great.
2 cups of all-purpose flour
2 Tbsp granulated sugar
2 tsp baking powder
1/2 tsp salt
5 Tbsp butter
3 Tbsp milk
2 large eggs
1 med lemon
1 cup powdered sugar
1/2 cup blueberries (fresh or frozen)
Preheat oven to 450 degrees. Combine the first four ingredients and the lemon zest. Next, whisk the milk and eggs together. Cut the butter in by squishing small pieces into the flour using your fingers. The mixture will look like sand. Add blueberries to the wet ingredients and mix with the flour mixture.
Flour your cutting board or workspace. Form the dough into a ball, put down and begin flattening it until it is 8 inches in diameter and one inch thick. Then cut into 8 slices and place on a baking sheet still in a circle but slightly separated.
Bake for 12-15 minutes.
Add lemon juice to one cup of powdered sugar. It doesn’t take a lot of liquid. Keep stirring until the icing becomes liquid enough to pour over scones but not too watery.
When the scones are cooled, pour icing over the top.
Makeshift Variation: I have been know to crave these with no lemon around the house, so I’ve made them by skipping the lemon zest in the dough and substituting a little bottled lemon juice or milk to make the icing. The bottled lemon juice doesn’t taste the same, but it works when you’re in a pinch.
We enjoyed ours with a coffee press.