Blueberry Scones with Lemon Glaze

Total Time:
40 min
Prep:
20 min
Cook:
20 min

Yield:
8 scones
Level:
Easy

Ingredients
  • Blueberry Scones:
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 2 tablespoons sugar
  • 5 tablespoons unsalted butter, cold, cut in chunks
  • 1 cup fresh blueberries
  • 1 cup heavy cream, plus more for brushing the scones
  • Lemon Glaze:
  • 1/2 cup freshly squeezed lemon juice
  • 2 cups confectioners' sugar, sifted
  • 1 tablespoon unsalted butter
  • 1 lemon, zest finely grated
Directions

Preheat the oven to 400 degrees F.

Sift together the dry ingredients; the flour, baking powder, salt, and sugar. Using 2 forks or a pastry blender, cut in the butter to coat the pieces with the flour. The mixture should look like coarse crumbs. Fold the blueberries into the batter. Take care not to mash or bruise the blueberries because their strong color will bleed into the dough. Make a well in the center and pour in the heavy cream. Fold everything together just to incorporate; do not overwork the dough.

Press the dough out on a lightly floured surface into a rectangle about 12 by 3 by 1 1/4 inches. Cut the rectangle in 1/2 then cut the pieces in 1/2 again, giving you 4 (3-inch) squares. Cut the squares in 1/2 on a diagonal to give you the classic triangle shape. Place the scones on an ungreased cookie sheet and brush the tops with a little heavy cream. Bake for 15 to 20 minutes until beautiful and brown. Let the scones cool a bit before you apply the glaze.

You can make the lemon glaze in a double boiler, or for a simpler alternative, you can zap it in the microwave. Mix the lemon juice with the confectioners' until dissolved in a heatproof bowl over a pot of simmering water for the double-boiler method, or in a microwave-safe bowl. Whisk in the butter and lemon zest. Either nuke the glaze for 30 seconds or continue whisking in the double boiler. Whisk the glaze to smooth out any lumps, then drizzle the glaze over the top of the scones. Let it set a minute before serving.


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4.6 335
This was awesome! It was tricky not to break fresh blueberries because I still ended up breaking some. But tasted so good! item not reviewed by moderator and published
I would give 4.5 if that were an option. The scones are delicious. However, I did have to add 1/4 cup more cream. Also, I cut lemon juice 1/4 cup (still used about 2 cups powdered sugar. Next time, I am going to add an extra tablespoon of sugar to the batter (and maybe an egg instead of the extra cream). Also, the scones are large, so I might make 12. And definitely watch the video! item not reviewed by moderator and published
Absolutely the best scones ever! Friends drop by when they know I'm making them. Also cut them in half so I had 16 from each batch and served at a church "High Tea" fundraiser. You MUST use whipping cream. They are just ok with 1/2 and 1/2. And you only need 1/2 a recipe of glaze. I always use fresh blueberries that I keep frozen. They never bleed. My dough is sometimes crumbly-just use your hands, pat it and go! Thanks Tyler. Can't imagine making a scone with an egg! item not reviewed by moderator and published
Horrible. I followed the recipe exactly. The dough was like glue. Required a lot more cream. I couldn't spread it out to cut it so I had to drop the dough on the sheets. They looked horrible and didn't taste great. I threw them in the garbage. I hate wasting blueberries! item not reviewed by moderator and published
I honestly don't understand why this got such good reviews. The recipe is horrid. Dry, crumbly and tastes like flour. It needs a lot more cream than the recipe calls for. I would never make this again. item not reviewed by moderator and published
These scones are fantastic! The first time I've ever made scones and it was pretty easy. However, my dough didn't mix as smoothly as Tyler's in the video. I had to add a few drops of extra cream and I had a hard time getting it to blend evenly without mashing the blueberries too much. Regardless, they turned out great. I used frozen blueberries because that' what I had. I made half the glaze recipe and it was pretty thin so I had to add more powdered sugar. I will definitely make these again and again!! item not reviewed by moderator and published
How boring of me, to add yet ANOTHER 5 star review! But just had to, this recipe is just so perfect... and it worked just as beautifully using my own GF all purpose flour blend! Glaze is perfect, everything is perfect. A tip... I partially dehydrate my berries before using, still soft but not squishy, saskatoon berries or blueberries, fresh or frozen. It adds an extra step, but just imagine... concentrating that berry flavour just slightly! item not reviewed by moderator and published
Yummy! item not reviewed by moderator and published
QA TEST- PLEASE REJECT THIS item not reviewed by moderator and published
I won a church baking competition with this recipe! Awesome!! item not reviewed by moderator and published
I never understand you people.... "I knew something was going wrong and it wasn't working, and I knew how to fix it, but I did it anyway and threw it all out!" why?? item not reviewed by moderator and published
Why you ask? Because they followed the recipe exactly just as you are supposed to!! item not reviewed by moderator and published
Oh, one other thing, you only need less than half the glaze recipe item not reviewed by moderator and published

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