Easter is coming up folks. What are you making? Not sure, yet? Can I recommend these scones?

Several years ago, I was a scone making machine. I made them with a number of different fruits, but always used the same base recipe from Orangette, because it was simple. Also, the results were delicious.

This particular version is light and tender. Each one is flecked with lemon and studded with blueberries. They’re also crowned with a tart and sweet powdered sugar glaze. Make these the day of your event for the best flavor and texture. you won’t be disappointed. And neither will the Easter bunny.

Lemon Blueberry Scones
Adapted from Orangette

Scone Ingredients
½ c. skim milk
1 egg
2 c. all-purpose flour
2 tsp. baking powder
½ tsp. salt
½ a stick unsalted butter, cubed and chilled
3 tbsp. sugar
Zest from half a lemon
1/2 c. frozen blueberries

Lemon Glaze Ingredients
1 c. powdered sugar
Zest from half a lemon
1/4 tsp. vanilla
2 tbsp. skim milk

Directions
Preheat oven to 425 degrees Fahrenheit.

In a small bowl, beat together the milk and the egg. Set aside. Then, in a large bowl, mix flour, baking powder, and salt. Rub the butter into the flour mixture, working until you have lumps no bigger than a pea. (I used my hands here.)

Then, add the sugar, lemon zest and frozen blueberries. Mix together. Pour the wet ingredients into the dry, but reserve a little bit of the milk-egg mixture to use as a glaze later. Bring dough together gently with a wooden spoon.

Turn dough out onto a lightly floured counter or floured piece of parchment paper. Knead it no more than 12 times. Next, pat dough into a round circle, approximately ½-inch thick. Then, cut into 8 or 12 wedges. Place on an ungreased baking sheet lined with parchment paper. Then, use a pastry brush to glaze the wedges.

Bake for 10-15 minutes, or until golden. Cool on a rack.

While the scones are cooling, put the powdered sugar in a small bowl. Add the lemon zest, vanilla and skim milk. Whisk together until smooth. Adjust seasonings, if needed.

When the scones have cooled, drizzle them with the glaze. Let the frosting set-up and then, serve. These are best the day they’re made.