Blueberry Scones with Lemon Glaze
User Reviews
5
Blueberry Scones with Lemon Glaze
Description
This recipe for Blueberry Scones with Lemon Glaze begins by mixing flour, sugar, baking powder, and salt with cold diced butter cut in to pea-sized pieces to create a crumbly mixture. Fresh blueberries are gently folded in. Separately, cold heavy cream, a lightly beaten egg, and vanilla extract are whisked together, then combined with the dry ingredients just until moistened. The dough is formed into a one-inch thick disk and cut into eight wedges without overworking to maintain tenderness.
The scones bake at 400°F until golden on a parchment-lined sheet. A glaze made of powdered sugar, fresh lemon zest, and lemon juice is drizzled or brushed on after baking, providing a citrusy contrast to the buttery scones studded with juicy blueberries. The texture is tender with a slightly crisp exterior and moist, fruity interior.
These scones are well suited for breakfast or a tea-time treat, offering a balance between sweet and tart flavors with a soft crumb and crisp edges.
Ingredients
- 2 cups all-purpose flour
- 3 Tbsp granulated sugar
- 1 Tbsp baking powder
- 1/2 tsp salt fine sea salt
- 1/2 cup butter diced, (1/2 cup = 8 Tbsp, cold unsalted
- 1 egg cold, lightly beaten, large
- 1/2 cup heavy whipping cream cold, plus 2 Tbsp to brush the tops
- 1 tsp vanilla extract
- 1 cup blueberries
- 1 Tbsp sugar or granulated sugar, coarse/raw
For the Lemon Glaze:
- 2/3 cup powdered sugar
- lemon zest from 1
- 1 Tbsp lemon juice plus more as needed for desired consistency, fresh
Instructions
To Make Blueberry Scones:
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- In a large mixing bowl, add your dry ingredients: flour, sugar, baking powder, and salt, and whisk to combine. Add the diced butter and cut it into the flour mixture using a pastry cutter until pea-sized butter crumbs form. Gently fold in the blueberries. Refrigerate while preparing the liquid ingredients.
- In a small bowl, whisk together the cream, egg, and vanilla until well blended. Pour the cream mixture into your flour mixture and use a spatula to fold until just moistened. Do not over-mix. If the dough seems too dry, add another tablespoon of cream. If it’s too wet, sprinkle with flour.
- Transfer your dough onto a clean work surface and work it into a ball of dough then flatten it into a 1-inch thick and 7-inch wide disk. Cut into 8 equal wedges, making sure to cut straight down without using a sawing motion.
- Set scones onto your lined baking sheet, keeping them at least an inch apart. Brush the tops with some cream and sprinkle generously with coarse sugar. Refrigerate the scones for 15 minutes before baking.
- Bake for 20-23 minutes or until the tops are golden brown and the centers are baked through. Remove from the oven and cool completely on a cooling rack. Finally, drizzle with glaze.
To Make the Lemon Glaze:
- In a small bowl, combine powdered sugar, lemon zest, and lemon juice. Stir until well blended. The glaze should be drizzling consistency. You can thicken it with more powdered sugar and thin it out with more lemon juice. Once the scones have cooled, drizzle with glaze.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8scones
Amount Per Serving
Calories 350 kcal
% Daily Value*
| Serving | 1scone | |
| Calories | 350kcal | 18% |
| Carbs | 44g | |
| Protein | 5g | 10% |
| Fat | 18g | 28% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 68mg | 23% |
| Sodium | 161mg | 7% |
| Potassium | 228mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 18g | 36% |
| Vitamin A | 613IU | 12% |
| Vitamin C | 3mg | 3% |
| Calcium | 88mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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