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  • SaraBella

    Jane Austen Lemon Blueberry Scones. The Best Blueberry Lemon Scones you have ever tasted!

  • Nancy Spurlock

    Best Blueberry Lemon Scones #scones #baking #breakfast

  • Shannon Ripka

    Blueberry lemon scone recipe - sub cranberries and orange?

  • amanda batterson

    Blueberry Lemon Scones 2 ¼ C flour2 t baking powder½ t salt½ t baking soda4 T sugar½ C (1 cube) cold butter¾ C buttermilk1 egg¾ C blueberriesgrated zest from lemon Streusel Topping:¼ C oats¼ C brown sugar1 T butter, melted1 T flour Lemon Glaze:½ C freshly squeezed lemon juice2 C confectioner’s sugar1T butter, meltedPreheat oven to 400 F. Sift the dry ingredients of the scone into a food processor. Cut the cold butter into cubes and put into bowl of food processor with the lemon zest. Pulse the mixture until the butter is the size of peas. Pour the mixture into a large bowl, add the blueberries and toss with the flour. Mix together the buttermilk and egg and add to the dry ingredients. Fold mixture together gently, being careful not to break the berries. Press dough into a large circle on a flour surface. Cut out dough with a biscuit cutter. Sprinkle streusel on top of them and place on a cookie sheet covered in parchment paper. Bake scones for 18 -20 min.  Mix together the glaze, adding as much powdered sugar as it takes to make the consistency you want. Let scones cool a bit before drizzling with the lemon glaze. Serve while warm and fresh. Scones may be re-warmed in a 350 F. oven for 5 min.

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Blueberry Lemon Bars For the crust: 1 1/2 cups graham cracker crumbs 6 tablespoons butter, melted 1/4 cup granulated sugar Zest of one lemon For the filling: 2 large egg yolks 1 (14 ounce can) sweetened condensed milk 1/2 cup fresh lemon juice 1 teaspoon lemon zest 1 cup fresh blueberries