Hello again, Yellow Bliss Road readers. It’s Darcie from Such the Spot here to share another yummy recipe. This one is a breakfast treat that has spring written all over it! The fresh flavors of lemon and blueberry come together in a scone that is both delicious and fairly easy to whip up.

Confession: I spent more than a few years of my adult life terrified of making scones. Blame it on a complicated Martha Stewart recipe that left me and my kitchen covered in flour. I swore them off completely for years, but then I found a recipe in my The New Best Recipe cookbook by America’s Test Kitchen. The recipe seemed straight-forward enough and so I gave it a try and I was so pleasantly surprised. This particular recipe utilizes a food processor which is a significant time-saver, let me just say. These scones turned exactly the way I had hoped–the perfect mix between a biscuit and muffin.

Lemon Blueberry Scones

Darcie

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Ingredients

2 cups all-purpose flour
1 tablespoon baking powder
3 tablespoons sugar
1/2 teaspoon salt
5 tablespoons cold unsalted butter, cut into 1/4 inch cubes
1/2 teaspoon grated lemon zest
1/2 cup blueberries
1 cup heavy cream

Instructions

Preheat oven to 425º.
In the bowl of a food processor, fitted with the metal blade, combine flour, baking powder, sugar and salt. Process with six one-second pulses.
Remove the cover and add butter cubes, distributing them evenly over the surface of the flour mixture. Sprinkle lemon zest in on top of the butter. Return cover and process with twelve one-second pulses. Turn dough out into a large bowl. Add blueberries and stir by hand with a wooden spoon to incorporate.
Stir in heavy cream.
Transfer the dough to a lightly-floured work surface. Knead the dough just until everything comes together into a sticky ball. Using your hands, roughly shape the dough into a disc shape that is about 3/4 inch thick. Using a bench scraper, cut the dough into eight wedges.
Place the wedges onto a cookie sheet lined with parchment paper. If desired, you can brush a bit of heavy cream over the tops of the scones with a pastry brush and then sprinkle with coarse sugar.
Bake until the scones are lightly browned, about 12 to 15 minutes. Cool for at least ten minutes on a wire rack before enjoying.