Description
A recipe for making sweet scones flavored with lemon zest and fresh blueberries, topped 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 cold unsalted butter, cut into small pieces
- 1/2 cup fresh blueberries
- 1 large egg
- 1/4 cup heavy cream
- 1 teaspoon lemon zest
- For the Glaze: 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
Instructions
- Preheat your oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
- Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
- Gently stir in the blueberries and lemon zest.
- In a small bowl, whisk the egg and heavy cream together. Add this wet mixture to the dry ingredients and mix until just combined; do not overmix.
- Turn the dough out onto a lightly floured surface. Gently pat or roll the dough to about 3/4-inch thickness.
- Cut the dough into 8 wedges or use a round cutter. Place the scones on the prepared baking sheet.
- Bake for 15 to 18 minutes, or until the tops are lightly golden brown. Let the scones cool on a wire rack.
- For the glaze, whisk together the powdered sugar and lemon juice until smooth. Drizzle the glaze over the cooled scones.
Notes
- For best results, keep the butter very cold before mixing it into the flour.
- If you do not have fresh blueberries, frozen blueberries can be used without thawing.
- Prep Time: 20 min
- Cook Time: 18 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 320
- Sugar: 22
- Sodium: 250
- Fat: 16
- Saturated Fat: 10
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 1
- Protein: 5
- Cholesterol: 55
Keywords: lemon blueberry scones, glazed scones, breakfast pastry, tea cakes, sweet scones