Description
Delight in these moist and tender Blueberry Scones with a zesty Lemon Glaze, perfect for a breakfast treat or a sweet dessert. Bursting with fresh blueberries and a hint of lemon zest, these scones combine flaky buttery layers with a bright, citrusy finish that complements the natural sweetness of the berries.
Ingredients
Scale
Scone Ingredients
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cubed
- 1 cup fresh blueberries
- 1/2 cup heavy cream, plus more for brushing
- 1 large egg
- 1 teaspoon vanilla extract
- Zest of 1 lemon
Lemon Glaze Ingredients
- 1 cup powdered sugar
- 2–3 tablespoons fresh lemon juice
Instructions
- Preheat Oven and Prepare Baking Sheet: Heat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and ensure a clean bake.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, salt, and lemon zest. These ingredients form the base that gives your scones structure and flavor.
- Incorporate Butter: Cut in the cold, cubed unsalted butter into the dry mixture using a pastry cutter or your fingers. Work quickly until the texture resembles coarse crumbs, which helps create flaky layers.
- Add Blueberries: Gently fold in the fresh blueberries, being careful not to crush them to keep the scones vibrant and juicy.
- Combine Wet Ingredients: In a separate bowl, whisk together the heavy cream, egg, and vanilla extract to create a smooth, rich liquid that brings moisture and flavor to the dough.
- Mix Wet and Dry Together: Pour the wet mixture into the dry ingredients. Stir gently just until combined to avoid overmixing, which can toughen the scones.
- Shape the Dough: Transfer the dough to a lightly floured surface and gently form it into an 8-inch circle about 1 inch thick. This gives your scones their classic shape and size.
- Cut and Arrange: Cut the dough into 8 equal wedges and place them on the prepared baking sheet with space between them to allow for rising.
- Brush with Cream: Lightly brush the tops of each scone with additional heavy cream. This step helps achieve a golden, glossy finish when baked.
- Bake: Bake in the preheated oven for 18–22 minutes or until the scones turn golden brown on top and the centers are firm to the touch.
- Make Lemon Glaze: While the scones cool, whisk together powdered sugar and fresh lemon juice until smooth to prepare the tangy glaze.
- Glaze and Serve: Drizzle the lemon glaze over the cooled scones right before serving to add a bright, sweet finish that enhances the flavor.
Notes
- Avoid overmixing the dough to keep the scones tender and flaky.
- You can substitute frozen blueberries for fresh, but do not thaw them before incorporating to prevent color bleeding and sogginess.
- For a dairy-free version, substitute butter and cream with plant-based alternatives.
