Breakfast for 8

Blueberry Lemon Scones

Name: Blueberry Lemon Scones
Total time: 50 min
Yield: 8 servings
Cuisine: British and Irish
Ingredients: 2 cups all-purpose flour (optional); 3/4 tsp salt; 1 tbsp baking powder; 1/2 cup granulated sugar; 6 tbsp cold unsalted butter; 1 heaping cup blueberries; 2/3 cup heavy cream; 1 large egg; 1 tsp vanilla extract; 1 large egg; 1 tsp butter; 1 cup confectioners' sugar; 1 tsp lemon zest; 2 tbsp freshly squeezed lemon juice

Blueberry scones bake until golden, then receive a tart lemon glaze made with sugar, zest, and juice.

$0.41per serving $

50 minstart to table

8servings

British and Irish Vegetarian Budget Breakfasts Back to school Summer

Ingredients

2 cups all-purpose flour (optional)
3/4 tsp salt
1 tbsp baking powder
1/2 cup granulated sugar
6 tbsp cold unsalted butter
1 heaping cup blueberries
2/3 cup heavy cream
1 large egg
1 tsp vanilla extract
1 large egg
1 tsp butter
1 cup confectioners' sugar
1 tsp lemon zest
2 tbsp freshly squeezed lemon juice

Steps

Heat the oven to 400 F and line a baking sheet.
Whisk the flour, salt, baking powder, and sugar in a large bowl.
Cut in the cold butter until fine crumbs form, then fold in the blueberries.
Whisk the cream, one egg, and vanilla, stir them into the flour mixture, and form a soft dough.
Pat the dough into a 1-inch-thick round, cut 8 wedges, and bake for 18 to 22 minutes.
Whisk the confectioners' sugar, lemon zest, and lemon juice, then drizzle the glaze over the cooled scones.

Main ingredient on sale this week? See what to make with eggs on sale.