Lemon Blueberry Scones
These tender lemon blueberry scones are topped with a zesty glaze, perfect for breakfast or brunch, offering a delightful balance of flavors without being overly sweet.
Ingredients
Dry Ingredients
- 2.5 cups all-purpose flour Ensure it's sifted for better results.
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup heavy cream Plus more for brushing.
- 1 large egg
- 1 tablespoon fresh lemon zest Crucial for flavor.
- 1 tablespoon fresh lemon juice
Butter and Berries
- 1/2 cup cold unsalted butter Cut into small pieces.
- 1 cup fresh or frozen blueberries No need to thaw if frozen.
For the Glaze
- 1/4 cup powdered sugar Adjust the lemon juice to get the desired consistency.
- 1-2 teaspoons fresh lemon juice Start with 1 teaspoon.
Instructions
Prepare the Oven and Baking Sheet
- Preheat your oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper.
Mix Dry Ingredients
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
Incorporate Butter
- 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.
Combine Wet Ingredients
- In a small bowl, whisk the egg, 1/2 cup heavy cream, lemon zest, and lemon juice.
- Pour the wet mixture into the dry ingredients. Mix gently with a fork until just combined. Do not overmix.
- Gently fold in the blueberries.
Shape the Dough
- Turn the dough out onto a lightly floured surface. Pat the dough into a 3/4-inch thick circle or rectangle.
- Cut the dough into 8 wedges or use a round cutter to cut out scones.
- Place them on the prepared baking sheet and brush the tops lightly with extra heavy cream.
Bake and Glaze
- Bake for 15 to 18 minutes or until the tops are golden brown. Let the scones cool on a wire rack.
- Prepare the glaze by whisking the powdered sugar and lemon juice together until smooth. Adjust the lemon juice for desired consistency.
- Drizzle the lemon glaze over the cooled scones before serving.
Notes
For best results, handle the dough lightly and avoid overmixing. You can prepare the dough ahead of time and freeze unbaked scones for later baking.