Blueberry Lemon Scones

Have you watched Dinner at Tiffani's on the Cooking Channel?

Tiffani Thiessen, famously known for her acting role on Saved By The Bell, dishes up some amazing food while entertaining guests.  These guests just happen to be other stars from the 80's, 90's, and today.  It's not just a cooking show, but entertaining to watch.

I got this recipe for Blueberry Lemon Scones from her show, and tweaked it just a bit.

It's like a burst of  blueberry and a hint of lemon have a party in your mouth...oh soooo good! 

I used a pastry cutter to incorporate the butter into the dried ingredients.

The blueberries get gently folded into the dough.

I tried not to bust open any blueberries, but hey, it happened.

They were still beautiful...just look!  

Ready for the oven.

After baking.

Yes, it does taste as good as it looks!

Blueberry Lemon Scones

Ingredients:

2 cups all purpose flour, plus more for dusting

1/4 cup sugar

1 tablespoon baking powder

6 tablespoons cold butter, diced

1/2 cup milk

1 lemon, zested and juiced

dash of vanilla

1 cup blueberries, rinsed and dried

Instructions:

Preheat oven to 400 degrees F.

Line a baking sheet with parchment paper.

Combine flour, sugar, and baking powder.

Using a pastry cutter, cut the diced cold butter into the dry ingredients.

Stir in the milk, lemon zest, lemon juice, and vanilla until moistened.

Place the dough on a floured surface, and gently fold in the blueberries (some will break open).

Form the dough into a long rectangle, about an inch thick.

Cut the dough into two squares.

Cut each square in half diagonally and then in half diagonally again.

You should have 8 triangles.

Transfer the scones to the parchment lined baking sheet, spacing them about two inches apart.

Bake 18 to 20 minutes or until golden brown.

Let cool, then enjoy!

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