Description
Follow these steps to make tender, flaky scones bursting with fresh blueberry and bright lemon flavor, finished with a simple lemon glaze.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup (1 stick) cold unsalted butter, cut into small cubes
- 1 large egg
- 1/2 cup heavy cream, plus 1 tablespoon for brushing
- 1 teaspoon vanilla extract
- Zest of 1 large lemon
- 1 cup fresh or frozen blueberries
- For the Glaze: 1 cup powdered sugar
- For the Glaze: 2 tablespoons fresh lemon juice
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
- Cut the cold butter into the dry ingredients using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
- In a small bowl, whisk together the egg, 1/2 cup heavy cream, vanilla extract, and lemon zest.
- Pour the wet ingredients into the dry ingredients. Mix gently with a fork until just combined. Do not overmix; the dough will look shaggy.
- Gently fold in the blueberries. If using frozen berries, do not thaw them first.
- Turn the dough out onto a lightly floured surface. Gently pat the dough into a 3/4-inch thick circle or rectangle.
- Cut the dough into 8 wedges or use a round cutter. Place the scones on the prepared baking sheet, leaving about 1 inch between them.
- Brush the tops lightly with the reserved 1 tablespoon of heavy cream.
- Bake for 15 to 18 minutes, or until the tops are lightly golden brown. Let the scones cool on a wire rack for 10 minutes.
- While the scones cool, prepare the glaze: Whisk the powdered sugar and 2 tablespoons of lemon juice together until smooth. Add more lemon juice, 1 teaspoon at a time, if the glaze is too thick.
- Drizzle the lemon glaze over the slightly warm or cooled scones. Let the glaze set before serving.
Notes
- For the flakiest texture, keep your butter and cream very cold before mixing.
- If you use frozen blueberries, toss them with 1 teaspoon of flour before adding them to the dough to prevent them from sinking.
- If the dough seems too dry, add 1 extra teaspoon of heavy cream; if it is too sticky, add 1 extra teaspoon of flour.
- For bakery-style height, you can gently press the cut scones together before baking.
- Prep Time: 20 min
- Cook Time: 18 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 320
- Sugar: 18
- Sodium: 210
- Fat: 16
- Saturated Fat: 10
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 1
- Protein: 5
- Cholesterol: 65