Ok, this recipe is definitely categorized under the “cheats” section of this blog. It is one of those “breakfasts” that is really more of a dessert. But, we’ve gotta live a little, right!?

I’ve never been much of a scone fan…until I tried these. Scones should not taste like stones, and so the lemon glaze that gets drizzled (and, I’ll be honest…often doused) over these moist, soft and buttery treats was what sold me. If you love blueberry and lemon combinations, you’ll die over this one. These are special enough to prepare for a baby shower and even breakfast with a royal, but easy enough to make for yourself and enjoy in the privacy of your own bedroom while binge watching Downton Abbey.

Scones:

2 C all purpose flour, plus more for dusting
1 Tbsp baking powder
1/2 tsp salt
2 Tbsp sugar
5 Tbsp unsalted butter, cold and cut into chunks
1 C heavy cream
1 C fresh blueberries

Lemon Glaze:

1/2 C freshly squeezed lemon juice
2 C confectioners sugar, sifted
Zest of 1 lemon, finely grated
1 Tbsp unsalted butter

Preheat oven to 400 degrees. Sift together the flour, baking powder,salt and sugar. Using two forks, or a pastry blender, coat the pieces of butter with flour and crumble. Mixture should look like coarse crumbs. Make a well in the center and pour in the cream. Fold everything together just to incorporate. Do not overwork dough. Toss the berries in some flour to help prevent them from sticking and sinking to the bottom of the scone. Fold into batter.

Press dough out on a lightly floured surface into a rectangle about 12x3x1 1/4 inches. Cut rectangles in half, then cut in half again, giving you four three inch squares. Cut squares in half on a diagonal to give a triangle shape. Place scones on an ungreased cookie sheet and bake 15-20 minutes until beautiful and golden brown. Let scones cool before pouring on glaze.

Mix lemon juice and confectioners sugar together in microwave safe bowl. Stir until sugar dissolves. Add lemon zest and butter. Microwave for 30 seconds on high. Whisk the glaze to smooth out any lumps and then drizzle the glaze over the scones. Let it set a minute before serving.