Blueberry Lemon Scones
I can’t think of anything more classic and dainty to serve than a warm scone- with tea or coffee! My mother can whip these up like no one’s business.. and she does, often! This is our go to recipe any time we have girlfriends over. (but guys go crazy over them too) They look beautiful on a pretty platter with slices of lemon for display and we always get complimented on how yummy they are!
Here’s what you need:
1 cup sour cream
1 tsp baking soda
4 cup flour
1 cup white sugar
2 tsp baking powder
1 tsp salt
1 cup butter
1 egg
1 cup blueberries
powdered sugar
whole milk
juice of 1/2 lemon
Directions:
Preheat oven to 350 degrees.
In a small bowl, combine sour cream and baking soda.
Whisk together the flour, sugar, baking powder and salt in a larger mixing bowl.
In the larger mixing bowl, cut in the butter with a pastry blender or two knives, until the butter is broken up into small pieces.
Beat the egg and mix into the sour cream. Add sour cream mixture into the dry mixture, working it in. If needed, add milk until combined.
Mix in blueberries, folding in delicately by hand. Divide into three, patting each into a 1 inch thick circle. Cut each circle into six triangles. Bake on greased baking sheet for 15-20 minutes until slightly browned.
For the Icing
I just eyeball this part. Once you try it out yourself, you’ll be able to see how much icing you like to make (I like to have extra!)
Pour a good pile of powdered sugar into a small bowl.
Add the juice of half a lemon.
Start out with just a HINT of milk (you can always add more later, depending on how thick or thin you prefer the icing.
Mix it up!
Add more powdered sugar to thicken.. add milk to thin it out. It just takes practice! I like mine slightly thick so that you can drizzle pretty zig zag designs on the scones and it will stay put.
I let the scones slightly cool before I drizzle the icing on, just so it won’t melt down the sides. (but I still like to serve them warm, so find that sweet spot!)
