Not nice to show a picture and not share the recipe. lol.

Oops...my bad. ;)

Here you go. It is just a basic scone recipe. I do not use a food processor, just a pastry blender. I also did not make the glaze. I did not think they needed them. I also used wild frozen blueberries - defrosted and patted dry. I did end up adding about 3/4 C of cream because the dough seemed too dry. They were wonderful. Enjoy!

https://bakingamoment.com/lemon-blueberry-scones/

Thanks Laura. Besides having a passion for citrus, I love to bake so thank you very much for sharing.

Oh wow, those look good... Now I'm super hungry!

Sounds good, I have some Meyers lemons on the tree, and the first of my blueberries should be ripening in about 3 or 4 weeks.

They look scrumptious Laura. Thank you. You're such a good cook!

So Laura, when are you having us all over for one of your creative citrus anything ? Lol. Very nice!! You're kids are lucky to have you)

Thank you guys. Mike, take a trip down south (that applies to any of you), and I'll make you some :)

Oh man, I am drooling over here. I can just smell them!

Where are you located Laura?

Laura, those look delicious! I used to make blueberry & lemon scones, I miss them. Due to an allergy I can't eat them anymore. You have reminded me of an old favorite, and realize I should try swapping out ingredients or find a GF version.

This is the one I used to make and recommend it highly. It's similar to yours.

https://www.foodnetwork.com/recipes/tyler-florence/blueberry-scones-with-lemon-glaze-recipe-1914780

-Nancy

They're very good (I think even better) with Yuzu.

Just in case anyone has trouble figuring out what Yuzu is good for.

For Yuzu all you need to do is slice them open, remove all the seeds (not difficult because they're pretty big seeds), and then mince up the rest. The peel of Yuzu is more tender (and less bitter) than lemon, so you don't need to remove it. Just make sure you mince all the peel into tiny bits.

Nancy - consider getting some King Arthur GF "Measure for Measure" flour - https://www.kingarthurflour.com/shop/items/gluten-free-measure-for-measure-flour-3-lb

or their GF AP flour - https://www.kingarthurflour.com/shop/items/gluten-free-flour-24-oz

(selection would be dependent on recipe and whether the recipe was designed to be GF or not - here is a link to all of their GF offerings - https://www.kingarthurflour.com/shop/flours/gluten-free-flours)

I am an almost exclusive KA ingredient fan and although I haven't tried their GF products, they seem to get rave reviews for use in substitution for most recipes.

Denise - Annapolis, MD.

Well, darn. Too far to just show up for some. lol.

Bummer lol! We plan to make more soon...

Those scones look great and I bet they smell even better cooking. I froze some lemon zest in ice trays with lemon juice a while back. Thanks for sharing!

Laura, I am just catching up, and really, you're not doing my diet any good!!

John, that's a great idea! I have only frozen juice so far, but I think freezing zest in water in ice cube trays would be a great way to add some lemon essence to drinks and recipes!

KC

Lol guys. John that's a great idea...KC I hear you about the diet...it's almost summer argh!

Jenny - Thanks much for all the info and for reminding me to make these! I already have some Bob's Red Mill 1-to-1 GF flour that I have been wondering what to do with it. I plan to include some almond flour too, because I love it and think it will bump up the flavor. I bought the cream last night was going to make them this morning but realized I forgot the fresh lemons, so I just bought some. So, very soon going to make 'em! I'll report back how they were & a pic of course.

Laura, i need a dessert for my wives grilled steak.

Oh my Bob...wow! That looks incredible! I am going to post another dessert recipe for you soon. I made it a couple of days ago but it was eaten before I remembered to take a picture...lol...in my house they are like piranhas! It is a great easy way to use up lemons and will go well with all the fish you catch ;)

How long I have to wait? Wait, I haven’t been fishing yet. Soon.

Really great to see the citrus dessert recipes, and especially the cakes/scones since they are lower sugar than the pies I was making. We can have bigger slices of cake and you can add jams on top of the scones!

John, I made a West African lime cake recently because my daughter had a last minute school event and I had those ingredients. It was incredibly easy - google it. The original recipe does not call for a glaze, but we both thought it was a bit dry and bland, so we made one and drizzled it over. Oh my, it was good! It also used up a few lemons lol!

John, remember your Meyer / Strawberry sorbet recipe? I copy that one some time ago, sorry never made it, will try it, I do like sorbet, I made one with mango,s, not bad.

persimm, yes, funny you mentioned it because my sister made some for lunch today. I can imagine mango would be good!

Laura....looking that one up now. We are doing quarterly birthdays next weekend so I might try something different. Been playing with the hummingbird cake recipe and the calamondins....I think I'm up to four of those now. I probably should post the final version of the recipe. Growing citrus is great but making delicious eats from the fruit is tops!

Just looked up that African Lime Cake. Someone commented that the AllRecipes version didn't seem to have the right cook time and/or oven temperature so I guess this one would be the one to try:

https://www.geniuskitchen.com/recipe/west-african-lime-cake-recipe-173349

Hey all! Finally getting a chance to show these GF scones that I made on Thursday night. I decided to use 1 1/2 c GF flour and 1/2 cup almond flour. It was very sand like and I realized that there would be no way I could cut and move them. My solution was to use a small pastry ring (like a cookie cutter but round) placed on the baking sheet and gently press the dough in. I used my toaster convection oven, and after the first batch realized I forgot to add the sugar! I still had half the dough in the mixing bowl, so I added a small amount of sugar. Then I cooked the rest off. Then I lightly drizzled the glaze. Turns out the ones without the sugar were still DELICIOUS!!
I brought some scones to Mike’s on Friday, his mom thought I bought them at a bakery :) She really enjoyed them!
Next time I make them I plan to use zest of at least two lemons as I found one was too subtle.
Overall I think they were a success and very tasty, all thanks to lots of butter and cream, lol! What a treat they were.

I plan to make another batch of the dough since I have more cream on hand, but Irish Soda style since I miss it, I used to make the bread and scones several times a year. Typically I’d soak raisins in whiskey or amaretto, and add lots of caraway seeds. If I have dried cherries on hand they are great in it too. I like to mix up the flavors.