LEMON-BLUEBERRY SCONES by Hearth & Larder

Hello again, Steemers!

I'm happy to share another scrumptious scone recipe with all of you wonderful peoples.
Lemon and blueberry just seem to always go good together. And baked in a lightly sweetened scone with a drizzle (or a slathering) of lemony icing...well, if you think you can eat just one I've got news for you. ;-)

Makes 1/2 dozen scones

DRY

2 cups flour
3 tsp baking powder
1/2 tsp salt
3 TB sugar
2 tsp lemon zest
1/2 cup blueberries

WET

1/4 cup canola oil
1 tsp vanilla
1/2 cup buttermilk
squeeze of lemon

GLAZE

1 cup icing sugar
1 tsp lemon zest
2 TB lemon juice

METHOD

Preheat oven to 400˚.
Mix dry ingredients together in a large bowl with a whisk. Next mix wet ingredients together in a bowl then pour into the dry ingredients. With a rubber spatula mix until just combined. Dump dough out on to a work surface. Lightly press the dough into an 8” circle. With a sharp chef's knife or any long sharp metal edge cut disc into 6 wedges.

BAKE

Line one large baking sheet with parchment paper and place scones, evenly spaced. Bake for 12-14 minutes. Edges should be lightly toasted and the bottoms light golden brown.

Let cool on a rack for 20 minutes or until room temp.

ICING

Next mix your icing sugar ingredients together and drizzle, or brush the glaze on to the scones. Let icing firm up for about 1/2 an hour. Enjoy! (They freeze great, too. Wrap them up tight in foil then into a freezer bag. They should last for a month no problem).

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