Emma’s Blueberry Scones

• 2 cups All purpose flour
• 1 Tbs baking powder
• 1/2 tsp salt
• 2 Tbs sugar
• 6 Tbs unsalted butter, cold, cut in chunks
• 1 cup frozen blueberries
• 1 tsp vanilla
• 2 tsp lemon zest
• 1/2 cup heavy cream
• 1/2 cup Oatmilk or whole milk, 2% milk or skim

Lemon Glaze

• 1/2 cup freshly squeezed lemon juice
• 1 cup confectioners sugar
• 1 Tbs unsalted butter
• 1 lemon, zested

vanilla Glaze

• 1 cup confectioners sugar
• 1 Tbs unsalted butter
• 2 tsp vanilla

Chocolate drizzle:

• 3/4 cup chocolate chips
• 1/2 tsp coconut oil

Preheat oven to 400f. 

Sift together all of the dry ingredients: flour, baking powder, salt and sugar. Using 2 forks or a pastry blender, cut in the butter, add the vanilla and 2 tsp lemon zest. The mixture should look like looks crumbs with small clumps of butter. Add the frozen blueberries and gently mix. Make a well or hole in the flour mixture and pour in the cream/milk mixture. Gently stir with a wooden spoon until is just begins to come together. Don’t over work the dough. You want this light and flaky!

Pour the dough out on to a cutting board and gently start forming it into a rectangle. You’ll first cut the dough in to 1/3rds (making only 2 cuts). Then cut it in 1/2 lengthwise. From there you’ll begin cutting the squares into triangles on the diagonal. When all scones are cut, using a small spatula sprayed with Coconut cooking spray, start to lay the scones on a lined cookie sheets. Repeat until all scones are on a lined cookie sheet. We had to use 2. Next brush heavy cream over each scone using a basting or pastry brush. 

Bake them for 10-15 minutes. After removing the scones from the cooking sheet to a lined cooling rack, brush the lemon glaze over each one. 

To make the lemon glaze: put the confectioners sugar and lemon juice in a heat safe bowl. Whisk in softened butter and lemon zest. Set it in the microwave and cook for 30 seconds, then you can whisk all of the lumps out. Drizzle or brush the glaze over each scone. 

To make the chocolate chip scone version, do the entire recipe the same, omitting the lemon zest/juice and when you put the blueberries in, put the chocolate chips in instead. Repeat the process of mixing, cutting and putting on the cookie sheets to bake. When they are finished, mix the vanilla glaze and drizzle over. Then add the chocolate drizzle. 

Make for breakfast, give as a housewarming or a condolence gift, give anytime you want to spread some joy!

This recipe is adapted from Tyler Florence’s scone recipe.