These blueberry-studded scones are made even better with a generous drizzle of invigorating Lemon Glaze.
Blueberry Scones with Lemon Glaze
Serves: 10
Ingredients
- 2 cups all-purpose flour
- ⅓ cup granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon fresh lemon zest
- ½ teaspoon fine sea salt
- 4 tablespoons cold salted butter, cut into pieces
- ½ cup chopped dried blueberries
- ¾ cup plus 1 tablespoon cold heavy whipping cream, divided
- ½ teaspoon vanilla extract
- Lemon Glaze (recipe follows)
Instructions
- Preheat oven to 350°.
- Line a rimmed baking sheet with parchment paper.
- In a large bowl, combine flour, sugar, baking powder, lemon zest, and salt, whisking well. Using a pastry blender, cut butter into flour mixture until it resembles coarse crumbs. Add dried blueberries, stirring until incorporated.
- In a liquid-measuring cup, combine ¾ cup cream and vanilla extract, whisking well. Add to flour mixture, stirring until mixture is evenly moist. (If dough seems dry, add more cream, 1 tablespoon at a time.) Working gently, bring mixture together with hands until a dough forms.
- Turn out dough onto a lightly floured surface. Knead gently 4 to 5 times. Using a rolling pin, roll dough to a ¾-inch thickness. Using a 2 ½-inch heart-shaped cutter, cut 10 scones from dough, rerolling scraps as necessary. Place scones 2 inches apart on prepared baking sheet.
- Brush tops of scones with remaining 1 tablespoon cream.
- Bake until edges of scones are golden brown and a wooden pick inserted in the centers comes out clean, approximately 18 minutes.
- Using a spoon, drizzle Lemon Glaze on warm scones. Serve immediately.
Lemon Glaze
Serves: ½ cup
Ingredients
- ½ cup confectioners’ sugar
- ½ teaspoon fresh lemon zest
- 1 ½ tablespoons heavy whipping cream
- ½ tablespoon fresh lemon juice
Instructions
- In a liquid-measuring cup, combine confectioners’ sugar, lemon zest, cream, and lemon juice, stirring to combine. Use immediately.
I had so many compliments. Wonderful recipe. I used my Meyer lemon juice from my tree and a little more blueberries.