Blueberry scones
User Reviews
4.8
42 reviews
Excellent
-
Prep Time
30 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
8
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Course
Breakfast
Blueberry scones
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Tender blueberry scones include lemon zest and a tart lemon glaze for a bright and flavorful scone that is as delicious with your afternoon coffee or tea as it is for breakfast.
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Ingredients
For the Scones
- ⅓ cup granulated sugar
- zest of two medium lemons
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 8 tablespoons unsalted butter frozen
- ½ cup sour cream
- 1 large egg
- 1 cup fresh or frozen blueberries not thawed if frozen
For the Glaze
- 3 tablespoons unsalted butter melted
- 1 cup confectioners’ sugar sifted
- ½ teaspoon pure vanilla extract
- 2 tablespoons freshly squeezed lemon juice
Instructions
- Adjust oven rack to lower-middle position and preheat oven to 400°F. Line a baking sheet with parchment paper.
- In a medium bowl, combine sugar and lemon zest; mix with your fingertips until the sugar is moistened and fragrant. Add in the flour, baking powder, baking soda and salt and mix until combined.
- Grate butter into flour mixture on the large holes of a box grater; use your fingers to work in the butter until the mixture resembles coarse meal.
- In a small bowl, whisk the sour cream and egg until smooth.
- Using a fork, stir sour cream mixture into flour mixture until large dough clumps form. Fold in blueberries. Use your hands to gently press the dough against the bowl into a ball. The dough will be sticky first, but as you press, the dough will come together.
- Place on a lightly floured surface and pat into a 7-inch circle about 3/4-inch thick. Use a sharp knife to cut into 8 triangles; place triangles onto prepared baking sheet, about 1 inch apart. Bake until golden, about 15 to 17 minutes. Cool for 10 minutes and prepare the glaze.
- In a medium bowl, prepare the glaze by mixing together the melted butter, confectioners’ sugar, vanilla and lemon juice. Whisk until smooth. Dip the top of the scones into the glaze and allow the glaze to harden. At this point, you can leave them as is or choose to dip them again for a thicker glaze.
Notes
- Scones store well in an airtight container for up to two days.
- Helpful resources
- Make sure you know
- how to measure flour
- correctly before you get started. That will help these scones come out perfectly every time!
- Use the tips in the post on measuring flour linked above and use the same method for measuring your powdered sugar.
- If you run out of powdered sugar, I have info on
- how to make powdered sugar
- . You can use this substitute for the glaze.
- homemade vanilla extract
- .
- Make sure you know how to measure flour correctly before you get started. That will help these scones come out perfectly every time!
- Use the tips in the post on measuring flour linked above and use the same method for measuring your powdered sugar.
- If you run out of powdered sugar, I have info on how to make powdered sugar. You can use this substitute for the glaze.
- You can use your favorite brand of vanilla extract in the glaze or use homemade vanilla extract.
Genuine Reviews
User Reviews
Overall Rating
4.8
42 reviews
Excellent
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