Glazed Lemon Blueberry Scones
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5.0
6 reviews
Excellent
Glazed Lemon Blueberry Scones
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These easy to make Glazed Lemon Blueberry Scones are a perfect pairing of sweet and tart flavors. Try them for Mother's Day or Easter!
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Ingredients
For the Scones:
- 2 ¾ cup all-purpose flour
- ¾ cup butter (1 ½ sticks) very cold, cut into cubes
- ½ cup granulated sugar
- 1/4 teaspoon salt
- 4 teaspoons baking powder
- zest of a lemon
- 1 ⅓ cups fresh blueberries (or substitute frozen, unthawed)
- ¾ cup heavy whipping cream (plus a little extra for brushing tops)
- 2 large eggs
- 1 teaspoon vanilla extract
For the Lemon Glaze:
- Juice of a lemon
- 1 cup powdered sugar (see notes)
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Instructions
- Preheat the oven to 390 degrees F. Line a cookie sheet with parchment paper.
- Add the flour and cold butter to a large mixing bowl. Use your fingertips or a pastry blender to incorporate the butter into the flour until all the butter and flour have been combined and the mixture resembles coarse crumbs.
- Use a wooden spoon or a dough whisk to mix the sugar, salt, baking powder, lemon zest, and blueberries into the flour and butter mixture.
- In a separate bowl, use a whisk to mix the cream, eggs, and vanilla until well combined.
- Add the wet ingredients to the dry ingredients. Stir together until the dough is slightly sticky and holds together.
- Lightly flour a work surface and turn the dough out onto it. Using lightly floured hands, form the dough into a ball and then flatten it out to make a disk that is approximately 1-inch thick.
- Place the disk on the parchment paper lined baking sheet and brush the top with a little heavy cream.
- Bake until the top is a light golden brown.
- Remove from the oven and transfer to a wire rack to cool completely.
- Slice into 8 wedges (or 10 wedges for smaller scones) and drizzle with lemon glaze.
- To make the glaze, mix the lemon juice and powdered sugar in a small bowl. Glaze should be opaque and thick enough to coat the back of a spoon.
Notes
- for up to six months.
- To freeze unbaked scones, follow the recipe up to the point of baking. Wrap the disk of dough (or individual wedges) tightly in plastic wrap, followed by aluminum foil, and freeze for up to 2 months. To bake, allow the frozen dough to thaw and proceed with baking.
- If the glaze is too thin, add additional powdered sugar 1/4 cup at a time until desired thickness is achieved.
- If using frozen blueberries, do not thaw but mix them into the dough while still frozen.
- Store in an airtight container at room temperature for up to five days. May be frozen for up to six months.
- To freeze unbaked scones, follow the recipe up to the point of baking. Wrap the disk of dough (or individual wedges) tightly in plastic wrap, followed by aluminum foil, and freeze for up to 2 months. To bake, allow the frozen dough to thaw and proceed with baking.
Nutrition Information
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Serving
1scone
Calories
524kcal
(26%)
Carbohydrates
65g
(22%)
Protein
7g
(14%)
Fat
27g
(42%)
Saturated Fat
16g
(80%)
Polyunsaturated Fat
1g
Monounsaturated Fat
7g
Trans Fat
1g
Cholesterol
112mg
(37%)
Sodium
445mg
(19%)
Potassium
108mg
(3%)
Fiber
2g
(8%)
Sugar
30g
(60%)
Vitamin A
933IU
(19%)
Vitamin C
3mg
(3%)
Calcium
152mg
(15%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 524 kcal
% Daily Value*
| Serving | 1scone | |
| Calories | 524kcal | 26% |
| Carbohydrates | 65g | 22% |
| Protein | 7g | 14% |
| Fat | 27g | 42% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 112mg | 37% |
| Sodium | 445mg | 19% |
| Potassium | 108mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 30g | 60% |
| Vitamin A | 933IU | 19% |
| Vitamin C | 3mg | 3% |
| Calcium | 152mg | 15% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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