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Blueberry Lemon Scones
Blueberry Lemon Scones
A wonderful addition to brighten your morning, afternoon, or evening! Harvest flavorful blueberries and zesty lemons from the garden to make a perfect pastry everyone will love. California offers the perfect conditions to grow citrus trees of all kinds, and Armstrong offers the best blueberry varieties to thrive in our unique climate.
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Ingredients
- 2 cups all purpose flour
- 1/4 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp table salt
- 6 tbsp frozen unsalted butter
- 1 cup blueberries
- 3 tbsp lemon zest
- 3/4 cup cold heavy cream
- 1 large egg
- 2 tsp vanilla extract
Instructions
- Preheat oven to 400F. Line a baking sheet with parchment paper and set aside.
- In a large bowl, whisk together flour sugar, baking powder, and salt.
- Using a grater, shave frozen butter into pea-sized pieces, and add to flour mixture.
- Add in blueberries and lemon zest and stir to lightly coat blueberries.
- In a separate bowl, whisk cream, egg, and vanilla extract.
- Pour cream mixture into flour mixture and stir until just combined.
- On a lightly floured surface, work dough into a six inch circle.
- Use a large knife to cut into 6 wedges. Transfer to baking sheet.
- Brush the tops of the scones with heavy cream. Sprinkle with sugar if desired.
- Bake for about 15 to 20 minutes or until golden brown and cooked through.