My favorite time of the week is Saturday morning. The sun is (hopefully) shining, the birds are chirping, the fountain is running and we’re sitting out back with the kids, enjoying a cup of Starbucks Intelligentsia coffee along with some of these blueberry scones. Heaven.

(Still love Starbucks, but have you tried Intelligentsia? Our neighbors turned us on to it. Amazing!!)

Blueberry Scones with Lemon Drizzle

Makes six scones

1 3/4 cup all purpose flour
2 tsp baking powder
2 tbsp country time lemonade powder (random, I know…you can very easily substitute 2 tbsp of sugar if you don’t have it)
1 tbsp sugar
1/4 tsp salt
5 tbsp cold butter

1/3 cup + 1 tbsp half and half
1 egg, beaten
3/4 cup blueberries

Lemon drizzle
3/4 cup confectioners sugar
1 tbsp lemon juice

Preheat oven to 425 degrees. Sift together dry ingredients and cut in cold butter, ideally with a pastry blender (pictured below). Gently mix in blueberries.

Mix half and half with beaten egg, until just combined.  Mold into a flat but thick (roughly 1 1/2 inches) circle.
Cut into 6 wedges


Bake for 12-15 minutes (cooking time varies depending on your oven … just keep an eye on them!).

Let cool slightly (5 minutes). Prepare lemon icing and drizzle over scones. Enjoy warm with butter.