Two of my favorite spring holidays are approaching. St. Patrick’s Day and Easter which always make me think of Brunch. Really, doesn’t every holiday surround itself around food? Some holidays you think dinners, others brunch. For me these two holidays are all about brunch foods. One food that I need on my table are scones. They are super easy to make, you can make them ahead of time and freeze, and the variations are unless.
You can almost add anything to them and it’s delicious. For Thanksgiving love adding pumpkin to my scones and for Christmas it’s all about peppermint scones. For spring it’s lemon. My inspiration for these glazed lemon blueberry scones comes from another Easter recipe that I made a few years ago. Heck, I might just make both of the recipes this year for our Easter brunch. For me, you can never have too much lemon!
- 1 cup organic white flour
- 1 cup whole wheat flour
- 2 Tablespoons baking Powder
- ¾ teaspoon himalayan salt
- ½ teaspoon baking soda
- 1 stick frozen organic butter
- 1 cup fresh blueberries
- 1 egg
- ½ cup heavy whipping cream plus more for topping
- 1 tablespoon lemon juice
- 3 drops lemon essential oil
- zest of 1 lemon
- ½ cup fresh lemon juice from Meyer lemons
- 2 cups organic powdered sugar
- zest of 1 lemon
- In a large bowl add all dry ingredients and mix
- Grate frozen butter then add to dry mixture with your fingers
- Add blueberries and be careful not to smash the blueberries
- In a small bowl mix together wet ingredients
- With a wooden spoon add wet ingredients to dry ingredients, again be careful not to smash the blueberries
- Add mixture to a floured surface and make a round disc about ¾ inch thick
- Cut into 8 triangles and transfer onto a lined baking sheet
- Using a pastry brush using whipping cream to brush each scone
- Bake at 400 degrees for about 20 minutes until golden brown
- Let cool then add glaze to each scone. If you are freezing skip the glaze process
- If you are eating right away, mix the glaze ingredients in a bowl and whisk until there are no lumps. Drizzle on each scone and serve.
Always use fresh blueberries when making scones, muffins or breads. The taste is outstanding and the baked good will not turn purple unlike when you use frozen.
One important thing to remember is when you are making the scones, don’t forget to freeze that butter. It’s always best to use very cold butter. USEFUL TIP: When putting it in the mixture, grate it first. Recipes will tell you to dice it in chunks, it’s still do big and takes more time to incorporate it into the mixture. Grating the butter makes it so fine and easier to blend with the dry ingredients.
Regardless of what fruit you put in your scones make sure you use the freshest ingredients that will give each scone a pop of flavor that it deserves.
ULTIMATE EASTER MENU!
Hosting Easter? Attending a get together and have no idea what to make? We’re here to make your life easier this year. We’ve teamed up with some other amazing bloggers to bring you the ultimate Easter menu. From the main dish to sides, from desserts to even drinks, we’ve got you covered with 25 delicious recipes! Look no further than right here.
Need even more ideas? Check out our All Things Easter board on Pinterest!