Lemon Blueberry Scones

Laurie Lin from Edelweiss Bakery in Prior Lake stops by to make their favorite scone. Mention Twin Cities Live the next time you visit Edelweiss Bakery and get 10% off your order!

Lemon Blueberry Scones
yields 6 scones

1 1/4 cups All Purpose Flour
1/4 cup Sugar
1 Tbls Baking Powder
1/2 tsp Salt
Zest of 2 Lemons
1 pint Fresh Blueberries
1 1/2 cups Heavy Cream

Melted Butter

Lemon Drizzle

1 Cup Powdered Sugar
2 Tbls Lemon Juice

Preheat oven to 350 degrees. Line a cookie sheet with parchment paper and set aside.

Mix dry ingredients, including lemon zest, in a medium bowl. Add the fresh blueberries and toss until well distributed. Pour half of heavy cream over all ingredients and mix gently with hands. Continue to add heavy cream and mix until dough just comes together. You many not need all of the cream. Do not overmix.

Sprinkle flat surface with flour and turn mix out onto the surface. Form into a 6″ circle about 1 1/2 inches thick. Using a bench knife or chef’s knife, cut dough into 6 equal portions.

Arrange scones on prepared cookie sheet and brush with melted butter. Bake in preheated oven for 30-40 minutes, until tops are golden brown but still pale in some spots. Let cool for 20-30 minutes.