Description
Bright, tender scones bursting with fresh blueberry flavor and drizzled with a lemon glaze.
Ingredients
Scale
- 2 cups (250g) all-purpose flour, plus more for hands and work surface
- 6 Tablespoons (75g) granulated sugar
- 1 Tablespoon fresh lemon zest
- 2 and 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup (113g) unsalted butter, frozen
- 1/2 cup + 1 Tablespoon (135ml) heavy cream, cold and divided
- 1 large egg, cold
- 1 and 1/2 teaspoons pure vanilla extract
- 1 heaping cup (140g) fresh blueberries
- 1 Tablespoon (15ml) water
- Optional for topping: coarse sugar
- 1 cup (120g) confectioners’ sugar
- 3 Tablespoons (45ml) fresh lemon juice
Instructions
- In a large bowl, whisk together flour, sugar, lemon zest, baking powder, and salt.
- Shred the frozen butter and add it to the flour mixture. Blend until the mixture resembles pea-sized crumbs.
- In a small bowl, whisk together 1/2 cup of heavy cream, egg, and vanilla extract.
- Drizzle the cream mixture over the flour mixture, add blueberries, and gently mix until moistened.
- Flour a work surface, pour out the mixture, and work into a ball. Press the dough into an 8-inch disc and cut into 8 wedges.
- Mix the remaining 1 Tablespoon cream with water, brush over scones, and sprinkle with coarse sugar if desired.
- Refrigerate the scones for at least 15 minutes.
- Preheat oven to 400°F (204°C) and bake scones for 22-25 minutes or until lightly browned.
- Cool for 5 minutes, then drizzle with the lemon glaze made from whisking confectioners’ sugar and lemon juice.
Notes
Best served warm or at room temperature. Can be stored at room temperature for up to 2 days or in the refrigerator for 5 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 250
- Sugar: 10g
- Sodium: 210mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg