Blueberry Lemon Scones
User Reviews
5.0
12 reviews
Excellent
Blueberry Lemon Scones
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Light and fluffy, these bakery style Blueberry Lemon Scones are the perfect breakfast idea! Topped with a sweet lemon glaze, you won't be able to resist them!
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Ingredients
For the scones:
- 2 cups all-purpose flour
- ½ cup granulated sugar
- 1 Tablespoon baking powder
- ½ teaspoon kosher salt
- 1 Tablespoon lemon zest
- ½ cup unsalted butter cubed, COLD
- 1 large egg
- ¾ cup heavy whipping cream
- 1 cup fresh blueberries
For the glaze:
- 1 ½ cups powdered sugar
- 1 Tablespoon heavy whipping cream
- 1 Tablespoon lemon juice
Instructions
- Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper or a silpat.
- In a large mixing bowl, combine the flour, sugar, baking powder, and salt with the lemon zest. Add in COLD butter and mix until crumbly. Slowly add in the egg and heavy whipping cream.
- The mixture might still be crumbly, it's okay.
- Add the blueberries and combine gently, it's okay if some burst open.
- Remove the dough from the bowl and drop it onto the parchment paper baking sheet. Using your hands, press dough into a large circle, about 1 inch thick. Cut into 8 triangles and gently separate them on the baking sheet.
- Bake for 20 minutes. Remove and cool completely.
- For the glaze, whisk together the powdered sugar, cream, and lemon juice until smooth. Drizzle or spread over the tops, depending on your desired consistency.
Notes
- The butter needs to be COLD before you mix it into the dough. I recommend putting it in the freezer for a few minutes to make sure it’s really chilled.
- The dough for the scones may be a little crumbly when fully mixed. That’s OK!
- Gently fold the blueberries into the batter, but don’t worry if a few of the blueberries burst.
- Line the baking sheet with parchment paper. This will help you shape the dough and also prevent the scones from sticking.
- Make sure the scones are cooled completely before you add the glaze. Otherwise, it’ll slide right off.
- These scones are best enjoyed within the first 24 hours of baking, but they can be kept for up to 3 days. Keep them covered in an airtight container.
Nutrition Information
Show Details
Calories
447kcal
(22%)
Carbohydrates
61g
(20%)
Protein
5g
(10%)
Fat
21g
(32%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
7g
Cholesterol
81mg
(27%)
Sodium
280mg
(12%)
Fiber
1g
(4%)
Sugar
35g
(70%)
Nutrition Facts
Serving: 8large scones
Amount Per Serving
Calories 447 kcal
% Daily Value*
| Calories | 447kcal | 22% |
| Carbohydrates | 61g | 20% |
| Protein | 5g | 10% |
| Fat | 21g | 32% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 7g | 41% |
| Cholesterol | 81mg | 27% |
| Sodium | 280mg | 12% |
| Fiber | 1g | 4% |
| Sugar | 35g | 70% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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