Cast Iron Blueberry Lemon Scones

The pioneers really perfected cooking with cast iron and it's a shame that it's not used as often anymore in the kitchen. I have a small, 10 inch cast iron pan that I've had about a year now that I've fallen in love with and I'm constantly amazed at all the fun things I can create with it. These scones are no different.

I have a handfull of blueberry lemon recipes on this blog, and that's no mistake. I LOVE those flavors together - it's bright and fresh and summery! These scones are dense and packed with blueberries, while the lemon glaze on top is a sweet pop of citrus - a perfect start to your day! This is also a fairly simple and quick dish to whip up and you can have this warm and ready before the rest of your family wakes up!

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Servings: 8

Prep Time: 30 min

Total Time: 1 hr

INGREDIENTS:

• 2 cups flour

• 2 tsp baking powder

• 3 Tbsp sugar (plus one extra Tbsp to sprinkle over the top)

• Pinch of salt

• 1/2 cup cold butter (1 stick)

• 1 1/2 cup fresh blueberries

• 1 large lemon

• 1 cup milk

• 1 tsp vanilla

• 1/2 cup powdered sugar

DIRECTIONS:

1. Preheat oven to 375 degrees F.

2. In a large bowl, combine flour, baking powder, 3 Tbsp sugar, and salt.

3. Dice up the stick of butter into very small pieces and add them to your flour mixture. Using your hands, mix the butter into the flour mixture by pinching the butter into the dough until the muxture become crumbly.

4. Add blueberries and the zest of the lemon into the mixture, gently stirring with a spoon or spatula so you don't break the blueberries.

5. Finally, add the milk and vanilla to the mix, again stirring gently until everything is just barely combined.

6. Press the scone dough into a 10-12 inch cast iron skillet. Sprinkle a Tbsp of sugar over the top.

7. Bake for 35-40 minutes or until the top is golden and the scone is cooked through.

8. While the scones are baking, make the glaze by mixing the powdered sugar with the juice of the lemon in a small bowl. If the mixture seems to be too thick, add a tsp of milk. It should easily drizzle off the spoon.

9. Let scones sit in the the skillet for 10 minutes. Drizzle the glaze over top of the scones. Cut the scones into wedges and serve!