½ Cup French Vanilla Creamer (Plus some extra to brush each scone before baking)
Lemon Icing Ingredients
1 Cup Powdered Sugar
2 Tablespoons Lemon Juice
1 Tablespoon French Vanilla Creamer
First, preheat your oven to 400° degrees,*(1) then in a bowl sift all of the dry ingredients 2 & 3/4 cups flour, 2 tsp baking powder, 1 pinch of salt, & ¼ cup sugar.
Use your hands to crumble one stick of butter into the dry ingredients.*(2)
Next, fold in the 1 & 1/2 heaping cups of blueberries.
Make a well in the center of the dry ingredients & pour in your ½ cup of half & half & your ½ cup of French vanilla creamer & gently combine the ingredients.*(3)
Split the scone dough in half & place both halves on a floured surface & using your hands (with a little extra flour) to shape the dough into round disks about 2 inches thick. 2 dough disks makes 12 scones. 4 dough disks makes 24 mini scones.
Cut the dough into scones with a pizza cutter or big knife. Place the scones on a baking sheet lined with parchment paper & brush each scone with French vanilla creamer.
Place the scones in your preheated oven and bake them for 20 minutes.
Your Lemon Blueberry Scones are done baking when they are lightly golden on top.
While the scones are cooling, in a small bowl mix the 1 cup powdered sugar, 2 tablespoons lemon juice, & 1 tablespoon French Vanilla Creamer.*(5)
Drizzle each Lemon Blueberry Scone with icing & enjoy.
Keep stored in a loosely sealed container for up to one week.*(6)
*(1) If you are going to freeze the dough later before baking just hold off on heating your oven.
*(2) You want the butter crumbles to be somewhat small, about the size of large peas, & dispersed throughout the dry ingredients.
*(3) Make sure that you don’t over mix, simply make sure that all of the ingredients are evenly combined to make a dough.
*(4) You can go ahead & shape/bake your scones if you are in a hurry, but I like to first place my scone dough in the freezer for 30-45 minutes (covered in cling wrap) so that the butter gets nice & cold. That way when the scones bake there will be yummy pockets of butter in your scones!
*(5) For a thicker icing add more powdered sugar. For thinner add more French Vanilla Creamer.
*(6) When left in a sealed container the scones become too moist. I like to store my scones by leaving them on the baking sheet in the oven. Just make sure you don’t forget they are in their when you turn on your oven!