Blueberry Lemon Shortcakes with Lemon Whipped Cream

If I was asked which baked breakfast good I would not want to live without, I think it would be a tie between cinnamon buns and scones.
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And that’s serious business because I love breakfast and all of its choices so very much. But…scones. They are just perfect little breakfast packages, whether made sweet or savory. You can eat them as is, slather them with butter or jam, or sandwich them around eggs and cheese and bacon. Scones are just a breakfast dream, waiting to happen.
And if you want to make a scone decidely breakfast-inappropriate, you could serve it alongside a cloud of freshly whipped cream and a pile of berries. (Although I totally wouldn’t judge you if you ate it for breakfast. In fact, I’d probably high-five you).
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Last week I had a bunch of blueberries that were about to go past their prime. I had also bought a giant bag of lemons the week before. Sidenote: I never seem to have a lemon on hand when I really need one, so I decided that it would be a great idea to buy a huge bag of them and use lemon in everything (fresh lemon water, homemade salad dressings, etc.). And of course, once I had a copious amount of lemons I failed to use them in all the ways I had imagined. Why does the world work this way? Anyways…so there I was with blueberries and lemons that needed a good home. The idea of fresh blueberry scones with a little lemon zip got me started. As the scones were baking in the oven, I got an invite to dinner that evening and offered to bring dessert. It was divine intervention, really. The only solution was to make the scones even better by turning them into shortcakes!
And dang, they did not disappoint. I added a little more lemon zest to the freshly whipped cream, which really brought out the lemon flavor in the scones themselves. These little shortcakes were the perfect summer evening dessert and were so easy to put together. They’re pretty too! I am envisioning many blueberry shortcakes in my future this summer! Maybe even for breakfast.
Blueberry Lemon Shortcakes with Lemon Whipped Cream 
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These scones are lovely on their own with a cup of coffee or tea, but the whipped cream and extra blueberries take them to a whole other level. Either way, try to enjoy them on the same day that they are made. Makes 9 scones/shortcakes.
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For the Blueberry Lemon Scones (adapted from Kitchen Trial and Error):
1 3/4 cup flour
2 TBSP. sugar
1 1/2 TBSP. baking powder
pinch of salt
1/2 cup (1 stick) unsalted butter, cold
1 1/2 cups blueberries, fresh or frozen
1/2 cup whole milk
1 tsp. vanilla extract
Zest from one lemon
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For the glaze:
1/4 cup freshly squeezed lemon juice
1 cup icing sugar, sifted
1 TBSP. unsalted butter, melted
Zest from one lemon
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Preheat the oven to 375°F. Line a large baking sheet with parchment paper or a silicone baking mat. In a large bowl, whisk together the flour, sugar, baking powder, salt, and zest. Cut the butter into the flour mixture using a pastry blender until the mixture resembles coarse crumbs.  Add the blueberries. Add the milk and vanilla and bring the dough together. Turn out onto a floured surface and shape it into a square. Cut into 9 pieces. One thing I did not do here but will the next time I make these is to brush to the tops of the scones with more milk (to help the tops brown a little bit more in the oven). Bake for 15-20 minutes or until lightly browned. Whisk the glaze ingredients together in a small bowl and drizzle over the scones while they are still warm. Cool completely on a wire rack.
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To make the shortcakes:
1 cup whipping cream
1 TBSP. sugar
Zest from two lemons
1-2 cups fresh blueberries
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Whip the cream until soft peaks form. Fold in the sugar and zest. Slice each scone in half. Top the bottom half with a couple spoonfuls of the whipped cream, sprinkle with blueberries, and top with the other half.

Comments

  1. I love the blueberry-lemon combo (don’t worry, I do that ‘thing’ where I buy too many lemons thinking I’ll use them and then don’t, too). Fantastic idea to make shortcake desserts out of scones. 🙂

  2. Great recipe for 2 reasons… the high blueberry to dough ratio (not just a measly 1 cup of berries) and the addition of butter to the glaze makes these extra delicious. I just gobbled down one without the whipped cream and it was heavenly!

  3. oh my word, these look delicious! I have failed to bake blueberries into anything lately because I’ve been shoving them directly into my mouth instead.

    • I know what you mean – the blueberries that are available right now are incredible on their own. I couldn’t quite use my last batch up quickly enough, but I was more than happy to bake with the remnants!

  4. Ooh…blueberry and lemon. I love your idea of making a blueberry scone cake!
    I would love to enjoy this with a cup of tea!

  5. Thanks for this amazing recipe! I just made these and they turned out so delicious! Everyone just loved them 🙂

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