Recipe of the Week: Meyer Lemon Blueberry Scones

I ask you. Would it be Mothers Day without brunch? And would it be brunch without scones? Correct answers: No and no. And so off I went hunting for a great Spring-like scone recipe. It didn't take long to find just the perfect thing. So this week's Recipe of the Week is from one of my favorite bloggers, Gaby Dalkin ("Your Everyday California Girl"), over at What's Gaby Cooking: Meyer Lemon Blueberry Scones. As Gaby put it so well on her blog, "’s a combo of perfectly ripe and juicy blueberries, lemon curd AND a Meyer lemon glaze.".

This is not a difficult or hugely time-consuming recipe. I'd give it about 30-45 minutes start to finish. Not bad at all.

You start by bringing together your dry ingredients (flour, baking powder, salt, sugar). Then you add in the grated butter. By the way, the idea of adding grated butter (instead of say cutting butter in) is a smart one. You get nice, evenly distributed butter through your dough. Next you fold in the blueberries and the lemon zest. The heavy cream gets poured into a well in the center of the flour. It all gets gently folded together. But Gaby warns us not to overwork the dough. 

After forming mounds of the dough (about 12 - but you can make more smaller ones if you want), place them on a parchment-lined baking sheet and send them into the oven (preheated to 400°). They bake for 16-20 minutes until they just start to turn brown.

The glaze can be done toward the end of the scones' baking time. It's really simple to make. Lemon juice, powdered sugar, and melted butter whisked together. After the scones have cooled drizzle the glaze on top and let them cool again. 

One last note. Why use Meyer Lemons? Well, they are unique and have a taste all their own (maybe a cross between a lemon and a mandarin orange). If you want to learn more about them feel free to take a read through my blog post, "Frank Meyer Is Lost…But His Wonderful Lemons Live On". If you can't find (or don't want to use) Meyer Lemons, standard lemons will substitute just fine.

I found this recipe through Gaby's blog post "18 Delicious Recipes For Your Mothers Day Brunch". So if you are looking for other great brunch-y recipes, be sure to check out her post. You'll see recipes for crepes, salads, eggs, and a number of baked goodies (which seem pretty heavy on the chocolate chips!). Hey! I didn't say there was a problem with lots of chocolate chips, did I? Just an observation. ;)

I've talked about What's Gaby Cooking before on this blog. In fact, last Fall I highlighted her Roasted Acorn Squash recipe. You can read that one here: "Recipe of the Week: Roasted Acorn Squash". In case you're not yet familiar with the What's Gaby Cooking blog, I'd recommend you check it out. It's a fun mix of posts on food, travel, and entertaining. Gaby calls it "a celebration of what it’s like to live the California Girl Life". And her fun explanation of who she really is not to be missed on her About page.

I sure hope you loved this recipe! If you want to check out ALL of my Recipes of the Week, just click on the "Recipe" category to the right or just click here:

And be sure to visit the great blogs I mention. You'll be happy you did!