Blueberry Lemon Zest Scones
Penny’s Lovely Creation! MMM…excuse me while I quick run to the kitchen.
2 cups Flour
1 Heaping T Baking Powder
2 T Sugar
Zest of 1 Lemon
6 T Cold Butter cubed
3/4 cup Half & Half or Heavy Cream
1 cup Fresh Blueberries
Lemon Glaze: Mix together:
1 cup Confectioners’ Sugar
2 T Fresh Squeezed Lemon Juice
Sift together dry ingredients and mix in zest . Cut in butter with pastry blender or 2 forks until mixture is in coarse crumbs. Incorporate the ½ & ½ or cream into the dough a little at a time, adding just enough cream to keep dough together. Don’t over mix. Gently fold or gather the blueberries into the dough being careful not to mash the berries.
Press dough into a 1 1/4" thick circle. Cut into eight wedges, separating wedges slightly from each other. Brush each wedge with cream.
Bake 15 - 20 min. 400 degrees F until golden brown
After wedges have cooled slightly, drizzle with the Lemon Glaze.
