Believe it or not, there are still two more recipes to share from our Christmas celebration, one of which is lemon-blueberry scones. As this post shows, both the younger and more mature (I’m not ready to say older yet) generations of our family takes cooking and baking seriously. Why do I say that? Because this recipe comes once again from niece Leslie who loves to experiment with baked goods.

Leslie made from scratch lemon and blueberry scones for breakfast one day. By the time we arrived, only the pictured scone and half of another one remained. I polished off the half-scone and begged my niece for the recipe. Once again, I forgot to ask where the original recipe came from. Leslie, if you can provide that information, please leave a comment!

Blueberry Lemon Scones

Scones:
2 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
2 tablespoons sugar
5 tablespoons cold butter
1 cup buttermilk
1 1/2 cup blueberries
zest of 1/2 lemon

Preheat oven to 400 degrees.

Mix dry ingredients – flour, baking powder, salt and sugar. Cut in cold butter. Mixture should look like coarse crumbs.

Make a well in center and pour in buttermilk. Fold everything together. Do not overwork. Fold blueberries and zest into batter being careful not to mash them. (Leslie says she uses her hands on this step.)

Separate dough into two equal lumps. Form into circles and cut into fourths. Bake on cookie sheet for 15 – 20 minutes, until golden brown.

Glaze:
1/2 cup fresh lemon juice
2 cups powdered sugar
zest of 1/2 lemon
1 tablespoon butter

Mix lemon juice and sugar together in a microwave-safe bowl. Add zest and butter. Microwave for 30 seconds on high. Whisk glaze until smooth, then drizzle over scones.
Note: The glaze is delicious, but I would probably half the amount since Hiram and I are watching our sugar intake. To tell the truth, these lemon-blueberry scones were so delicious, they would taste great without any glaze at all!