INGREDIENTS​​

4 cups all purpose flour
1/2 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 tablespoon Lemon zest
1/2 cup (1 stick) butter, cubed
1 brick (8 ounces) cream cheese, cubed
1/2 cup heavy cream
1 egg
1 teaspoon vanilla
1 teaspoon lemon extract
2 tablespoons lemon juice
1 cup blueberries (fresh or frozen)
cream for brushing on tops (optional)
coarse sugar for sprinkling(optional)
Glaze
1 cup confectioners sugar
1 tablespoon cream
1 tablespoon lemon juice
1 tablespoon lemon zest


STEP BY STEP INSTRUCTIONS​​

Preheat oven to 375 degrees.

Mix flour, sugar, baking powder, salt and lemon zest together in a large bowl.


Cut cream cheese and butter into dry mixture using either a pastry blender or the paddle attachment on your mixer just until the mixture looks like coarse meal or small peas.

In a small bowl, combine heavy cream, egg, vanilla and lemon extracts and lemon juice.

Add blueberries to the dry mixture and stir well to combine.

Pour cream and egg mixture into the flour mixture and mix just until it comes together.  Don't over mix.

Turn dough out onto a well floured board and fold in on itself a couple of times to form layers that will rise up when baking.

Press or roll dough into a 12 inch by 8 1/2 inch rectangle.

Cut the rectangle in half lenghtwise and into four equal cuts across, making 8 pieces.

Cut each of these pieces into two triangles.

Place the scones onto a baking sheet lined with parchment.  Leave a bit of space between each scone, they will spread just a bit.

Brush the tops of the scones with heavy cream and give them a generous sprinkle of coarse sugar.


Bake for 18 to 20  minutes or until lightly browned.


Remove from oven and allow to cool on the sheet for 15 minutes before glazing.


Prepare the glaze by mixing all the ingredients together until you have a glaze of medium thickness that runs off the spoon and leaves a ribbon in the bowl.

Drizzle glaze over the cooled scones.


Store any leftover scones in an airtight container and use within 4 days.

These are best eaten fresh, but will be good for few days after baking.  If you have lots leftover you can freeze them and then either thaw on the counter or reheat in a low oven for 15 minutes from frozen.
​                                                                         
ENJOY!

Lemon Bluberry

Cream Cheese Scones

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