3 Videos | Photo: Blueberry Scones with Lemon Glaze Recipe
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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By plhv1985
on January 29, 2012
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I made drop scones instead of cutting into triangles, because that's how my favorite bakery makes them. I didn't have heavy cream, so I used some half-and-half and some 1% milk, which propbably resulted in a bit less rich flavor. Overall, I liked them and would make again. Making the glaze on a double boiler was not effective. In the future, I'll just do it in bowl without heat like I do for everything else. I had to add some milk to get it to the right consistency (maybe I didn't use the right amount of lemon juice---I didn't measure. Takeaway: good recipe, easily adaptable, easy to make.
By lulu840
on January 26, 2012
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This was my first time making (and maybe even eating scones. I wanted to make this recipe just a little healthier so I substituted half of the flour with white whole wheat flour and then I substituted 1 of the tablespoons of sugar for 2 tablespoons of Splenda. Regardless; it came out wonderful. I did use the lemon glaze but feel like it may be even better with an icing or no glaze at all. I made half of the scones, and froze the other half (unbaked later! Either way, you can't go wrong.
By Manuela72
Fall River, MA
on January 11, 2012
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This is the fastest,easiest and tastest scones ever!!! Although I had to use a little bit more of cream. I tried it with cranberries and it was awesome. I have made Serveral batches and it comes out great every time. The glaze for me was a bit much so I just used Confectioner Sugar with 2tble spoons of almond extract(cranberry/or lemon (blueberry. Then add a table spoon of water (at a time to thin it out to desire taste. This is a must and I have given it out to many friends already.
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