- 2 3/4 Cup All purpose flour
- 1/4 Cup Granulated sugar
- 1 Tablespoon Baking powder
- 1 Teaspoon salt
- 1 2/3 Cup Heavy Cream
- 2 Teaspoons Lemon extract
- 1 Cup Fresh blueberries
- Zest of 1 lemon
Lemon Glaze
- 1 Cup Powdered sugar
- 1-2 Tablspoons Milk Start with 1-1.5 and add 2 if needed for thinning
- Lemon zest (optional but adds lots of flavor!)
Preheat oven to 400°Step 2: Add the dry ingredients to your mixing bowl. Whisk to combine. Add the zest of one lemon. Mix in. Step 3: Add fresh blueberries to the dry ingredients. I like to add them now because they will be evenly distributed in the dough rather than being added into the wet dough and becoming smashed together. Step 4: Mix cream and lemon extract together so the lemon flavor is evenly distributed throughout. Step 5: Add wet ingredients to the mix. Step 6: Very carefully, using a wooden spoon or spatula, turn the mixture until almost all combined.Step 7: Use your hands if needed, to gently knead the dough until any remaining flour mix is incorporated. Pat together into a log and slice in half.Step 8: Using a rolling pin, gently roll dough into 2 6" discs. Try not to smash the blueberries while doing so.Step 9: Use a sharp knife to slice discs into 8 even pieces. Step 10: Add pieces to a parchment covered baking sheet. Step 11: Bake for 18-20 minutes (mine are always done right at 18 so be sure to check).Step 12: Remove from oven and allow to cool 10-15 minutes before adding lemon glaze.BEST ENJOYED THE DAY THEY ARE BAKED