Blueberry Lemon Scones

Scones always seemed like such a complicated recipe to me. I thought I've never be able to master them and was determined to try. Theses scones turned out perfect! Maybe because the scones knew they were being baked for the "holy ladies" in New Haven, CT.

"It is believed that historically scones were round and flat, usually as large as a medium-sized plate. It was made and baked on a griddle (or girdle, in Scots), then cut into triangular sections for serving. Today, many would call the large round cake a bannock. In Scotland, the words are often used interchangeably," says Wikipedia.

When baking powder became available to the masses, scones began to be the oven-baked, well-leavened items we know today. Flaky layers with pockets of butter and dabbed with blueberries make this recipe delicious. Not low calorie, but oh so good!!

Let's get baking, you'll need: Bake: 400 degrees 20 Minutes

2 cups flour (sift all dry ingredients)

1 tbsp baking powder

2 tbsp sugar

5 tbsp COLD butter cut into small cubes

1 cup heavy cream

4 tbsp lemon zest

1 tbsp spoon fresh lemon juice

1/2 cup of blueberries (I put a little more)

Sugar to sprinkle on top before baking

Sift all the dry ingredients and place in a large bowl. "Cut" the butter into the dry ingredients. Don't freak out, this is easier then it sounds. Take two knives and literally cut the butter into tiny pea size pieces. If you have a pastry cutter, more power to you and go for it. Don't use your hands, the heat from your fingers will melt the butter. Yes, I'm calling you HOT STUFF.

Add the lemon zest, lemon juice and the blueberries. GENTLY fold the blueberries into the flour. This will keep the blueberries from sinking to the bottom of your scones. No worries, some of the blueberries will pop and "bleed" into your dough. I think it gives the scones a beautiful purple haze.

Fold the heavy cream into the bowl and bring the dough together. It will be crumbly and dry but will come together. Turn onto a floured board and form a rectangle that's 1/2" thick. I cut mine into triangles but if you want to have high tea with the Queen, I would cut them round into small discs.

Sprinkle the top of the scones with remaining sugar and bake for 20 mins on 400 degrees. Do not let them brown or burn. The blueberries have a lot of sugar (not to mention the sugar on top) and you have to watch them. It's better to take them out a little under baked then over. Carry over baking will take place when you remove them from the oven, and continue to cook them fully.

If you like them sweet, take powdered sugar and add lemon juice to make a drizzle. Drizzle over the cooled scones. I find them sweet enough and serve them naked.

Here comes the fun, remove the blueberries and lemon zest and you have a basic scone recipe that you can get creative with. Maybe pumpkin scones with toasted pumpkin seeds would be fun. Cranberry scones with orange zest is also yummy. Chocolate scones with peanut butter chips would be to die for.

Find the combination that your family enjoys and have fun.