Blueberry Scones
Buttery and flaky on the outside, soft and tender on the inside. These Blueberry Scones with Lemon Glaze are bursting with sweet and tangy flavor. The glaze takes about an hour to set, then you can cover and store the scones.
Ingredients
- 2 cups all-purpose flour
- 3 Tbsp granulated sugar
- 1 Tbsp baking powder
- 1/2 tsp fine sea salt
- 1/2 cup cold unsalted butter, diced, (1/2 cup = 8 Tbsp)
- 1 large egg, cold, lightly beaten
- 1/2 cup heavy whipping cream , cold, plus 2 Tbsp to brush the tops
- 1 tsp vanilla extract
- 1 cup blueberries
- 1 Tbsp coarse/raw sugar, or granulated sugar
For the Lemon Glaze:
- 2/3 cup powdered sugar
- Zest from 1 lemon
- 1 Tbsp fresh lemon juice, plus more as needed for desired consistency
Instructions
To Make Blueberry Scones:
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Combine Dry Ingredients in a large mixing bowl: flour, sugar, baking powder, and salt, and whisk to combine. Add the diced butter and cut it into the flour mixture using a pastry cutter or two knives, until pea-sized butter crumbs form. Gently fold in the blueberries. Refrigerate while preparing the liquid ingredients.
- Add Wet Ingredients: In a small bowl, whisk together the cream, egg, and vanilla until well blended. Pour the cream mixture into your flour mixture and use a spatula to fold until just moistened. Do not over-mix. If the dough seems too dry, add another tablespoon of cream. If it’s too wet, sprinkle with flour.
- Cut Dough: Transfer your dough onto a clean work surface and work it into a ball of dough then flatten it into a 1-inch thick and 7-inch wide disk. Cut into 8 equal wedges, making sure to cut straight down without using a sawing motion.
- Set scones onto your lined baking sheet, keeping them at least an inch apart. Brush the tops with some cream and sprinkle generously with coarse sugar. Refrigerate the scones for 15 minutes before baking.
- Bake for 20-23 minutes or until the tops are golden brown and the centers are baked through. Remove from the oven and cool completely on a cooling rack. Finally, drizzle with glaze.
To Make the Lemon Glaze:
- In a small bowl, combine powdered sugar, lemon zest, and lemon juice. Stir until well blended. The glaze should be drizzling consistency. You can thicken it with more powdered sugar and thin it out with more lemon juice. Once the scones have cooled, drizzle with glaze.
Nutrition Facts
Blueberry Scones
Serving Size
1 scone
Amount per Serving
Calories
350
% Daily Value*
Fat
18
g
28
%
Saturated Fat
11
g
69
%
Trans Fat
0.5
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
5
g
Cholesterol
68
mg
23
%
Sodium
161
mg
7
%
Potassium
228
mg
7
%
Carbohydrates
44
g
15
%
Fiber
1
g
4
%
Sugar
18
g
20
%
Protein
5
g
10
%
Vitamin A
613
IU
12
%
Vitamin C
3
mg
4
%
Calcium
88
mg
9
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
