Blueberry Scones with Lemon Glaze

Recipe courtesy Tyler Florence

Show: Food 911Episode: B&B Breakfast

Rated: 5 stars out of 5Rate itRead users' reviews (197)

RECIPE
COMMENTS & REVIEWS(197)

Cook Time:
20 min
Level:
Easy
Yield:
8 scones

Times:

Prep: 20 min
Inactive Prep: --
Cook: 20 min
Total:: 40 min

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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 heavy cream, plus more for brushing the scones
1 cup fresh blueberries

Lemon Glaze:

1/2 cup freshly squeezed lemon juice
2 cups confectioners' sugar, sifted
1 lemon, zest finely grated
1 tablespoon unsalted butter

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. Make a well in the center and pour in the heavy cream. Fold everything together just to incorporate; do not overwork the dough. Fold the blueberries into the batter. Take care not to mash or bruise the blueberries because their strong color will bleed into 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.

Technically you should make this simple lemon glaze in a double boiler (i.e. over a pot of simmering water with a heatproof bowl set on top) but it's even simpler to zap it in the microwave. Mix the lemon juice and confectioners' sugar together in a microwave-safe bowl. Stir until the sugar dissolves. Add the lemon zest and butter. Nuke it for 30 seconds on high. 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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Comments & Reviews

recipe Blueberry Scones with Lemon Glaze
donna levittown, PA 11-11-2009
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Best scone recipe
Rated: 5 stars out of 5

These scones are a big hit with everyone! Twice a year we have a bazaar at work and I make these scones for the bake table... and they are gone in a flash. I have followed the basic scone recipe but added dried cherries and white chocolate chips instead of blueberries and they were awesome!Read more
recipe Blueberry Scones with Lemon Glaze
erica baton rouge, LA 11-01-2009
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Wonderful recipe, even with substitutions
Rated: 5 stars out of 5

I had a craving for blueberry scones this morning, so upon my sister's recommendation, I looked up Tyler's recipe and tried... it out. Not wanting to make a trip to the grocery store, because I was too hungry, I used what I had on hand: I used only a few tablespoons of heavy cream and made up the rest of the amount with 2% milk (I still brushed the tops with cream), and I made an orange glaze instead of lemon. The dough seemed very soft and I wasn't sure it would hold its shape if I made triangles, so I made them round directly on my Silpat, more like drop biscuits, and they still rose and cooked beautifully. Also, I halved the glaze recipe, and it was the perfect amount-- there's still glaze all over the counter where it ran off the edges and down through the cooling rack. Yum. I'd highly recommend this recipe, either as is or with the above changes!Read more
recipe Blueberry Scones with Lemon Glaze
null null, null 10-18-2009
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Blueberry Scone Perfection
Rated: 5 stars out of 5

I made 1-1/2 times the recipe using buttermilk I already had in place of cream, & frozen TJ's blueberries. I doubled the... sugar to counterbalance the buttermilk's tartness. A trick of the trade that I use when making pastry is that I coarsely grate my frozen butter. It distributes quickly, and evenly into the dough. The mixture was slightly crumbly so using my hands I gently incorporated in the dry bits and formed the dough into a 12" disk atop of my silicone baking sheet. I then scored it into 9, 1-1'2" thick triangular portions. My total baking time was 30 mins. using convection during which the rose nicely. While they were cooling I assembled the glaze keeping in mind the numerous comments about "too much glaze". I used 1c. powdered sugar, a little short of 1/4c lemon juice, full zest & 2T butter. Used the microwave method with great results. I brushed the cooled scones with the glaze then went back around a second time and did a drizzle. For me they were moist, flaky, full of flavor...Perfection. Read more
recipe Blueberry Scones with Lemon Glaze
Christina Eugene, OR 10-11-2009
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Not that good
Rated: 2 stars out of 5

When I think of a good scone, it is buttery, firm, yet flaky, this is none of these things. They were edible but I will not... be making them again. Read more
recipe Blueberry Scones with Lemon Glaze
Susan New Baltimore, MI 10-04-2009
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PERFECT SCONE
Rated: 5 stars out of 5

I MADE THESE PER INSTRUCTIONS THE FIRST TIME AND LOVED THEM! THE SECOND TIME I USED DRIED BLUEBERRIES AND USED A MILK GLAZE... BEFORE BAKING AND LOVED THEM. I NEVER HAVE TO SEARCH FOR THE BAKERY THAT CAN MAKE A GOOD SCONE EVER AGAIN. THESE ARE EASY AND QUICK ENOUGH TO MAKE AS OFTEN AS I WANT THEM! I WANT TO TRY A CINNAMON SCONE NEXT. Read more
recipe Blueberry Scones with Lemon Glaze
Grace Schenectady, NY 09-04-2009
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The Best Scones
Rated: 5 stars out of 5

Light, tender and buttery. Excellent with or with out the blueberries. I have substituted milk or half and half for the... cream and they still come out delicious.Read more