These scones are super easy and delicious, they are a cross between a biscuit and English scone. They are the perfect thing to take to baby showers or brunches with your family and friends. Give them a try today!!
Blueberry Lemon Scones
- 2 1/4 cups White Kamut flour
- 1/2 cup butter
- 1 Tablespoon sugar
- 1/4 teaspoon salt
- 1 Tablespoon baking powder
- 1 egg beaten
- 3/4 cup Half and Half
- 1/2 teaspoon lemon zest optional
- 1 cup fresh blueberries
- 1/4 cup brown sugar
- 2 cups powdered sugar
- 3 teaspoons water
- 1/2 teaspoon lemon juice optional
In a small bowl (using 2 forks or a pastry blender) or in a food processor, pulse until the flour, butter, sugar, salt and baking powder together looks lumpy like feta cheese.
Mix the egg, Half and Half and lemon zest (if using) together. Gently fold into the dry ingredients.
Bring the dough together with your hands and turn out onto lightly floured surface. Fold it over a couple of times. Press the dough out into a rectangle. Cut the dough in half lengthwise. Cut 4 Pieces the same size, from each other.
Sprinkle on the blueberries then sprinkle the brown sugar over top the blueberries
Lay scones on a baking sheet lined with parchment paper.
Bake at 350 for 10 minutes. or until light brown around the edges. Pour the glaze over the warm scones. Serve warm.
XO, The Food Nanny