BS
Britany StattFresh, fruity, and filling, these breakfast scones give you enough zing to get your day going
Ingredients
- 2 cups all-purpose flour
- 1 tbsp baking powder
- ½ tsp salt
- 2 tbsp sugar
- 5 tbsp unsalted butter
- 1 cup fresh blueberries
- 1 cup heavy cream
Glaze: - ½ cup lemon juice
- Zest of 1 lemon
- 1 tbsp unsalted butter
- 2 cups powdered sugar
Instructions
- In a large mixing bowl, combine flour, baking powder, salt, sugar and butter. Combine using a fork or hands until mixture is coarse. Form a well into the center of the dough. Pour in heavy cream. Work together then add blueberries and gently fold into dough mix.
- Turn dough onto a lightly floured work surface. Work the dough into a flat rectangle, about ¾” thick, careful not to burst blueberries. Cut dough into 7 wedges.
- Lightly oil a baking pan to prevent sticking. Place scones inside the pan and bake at 370°F for 5-7 minutes. Turn and continue to cook for 3-55 more minutes. (If using the Ultimate Air Fryer Oven, bake at 370°F for 7 minutes)
- In a small bowl, combine glaze ingredients. Drizzle over warm scones.
