Lemon-Blueberry Scones

INSTRUCTIONS:

1. Preheat oven to 375°.
2. Whisk the flour, salt, baking powder, and sugar together in a large mixing bowl.
3. Mix in the cream and lemon zest until dough is no longer crumbly. If too crumbly add a splash more cream, if too sticky add a bit more flour. * 
4. In a small mixing bowl combine blueberries and lemon extract.
5. Turn the dough out on a sheet of parchment paper and gently pat into a 1/2 inch thick square. 
6. Gently place the blueberry-lemon extract mixture on the dough and spread evenly across. 
7. Roll dough into a log and pat the cylinder into a  slightly rounded rectangle.
8. Cut the rectangle into 8 triangles and place on a parchment paper-covered pan.
9. Place in oven and bake for 15-18 minutes and let cool. Enjoy!

Optional Lemon Glaze

1. Whisk powdered sugar with milk and lemon juice.
2. Stir in the lemon zest.
3. Pour over scones once completely cool

 *Note: Remember, you are simply mixing, not kneading. Over-mixing can lead to an unappetizingly tough pastry. Be sure to keep a light touch.

❤ Try our USDA certified organic Soft White Wheat Berries ❤

 Related Recipes:

• Whole Wheat Yellow Cupcakes
• Whole Wheat Pancakes
• 4th of July Red, White & Blue Waffles

Brought to you by Be Still Farms, where we have discovered that truly healthy foods, prepared as God intended, can taste far better than any processed imitation on which many of us were raised. To shop for these and other ingredients, click here.