Description
These Glazed Lemon Blueberry Scones are a delightful breakfast or snack treat featuring tender, buttery scones bursting with fresh blueberries and a bright lemon glaze. Baked to a golden perfection, they combine a soft crumb with a slightly crisp exterior and a refreshing citrus icing that adds just the right amount of sweetness and tang.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour, plus more for dusting
- 2 tablespoons sugar
- 1 + 1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 1/4 teaspoon ground cinnamon
Wet Ingredients
- 5 tablespoons unsalted butter, cold, cut into cubes
- 1 cup fresh blueberries
- 1/2 cup buttermilk
- 1/2 cup + 1 tablespoon heavy cream, divided
- 1 egg, beaten
- 1/2 cup confectioners’ sugar
- Juice from 1 lemon
Instructions
- Preheat Oven: Preheat your oven to 400°F (204°C) to get it ready for baking the scones.
- Mix Dry Ingredients and Cut in Butter: In a large bowl, sift together the flour, sugar, baking powder, salt, and cinnamon. Add the cold butter cubes and use your hands or a pastry cutter to cut the butter into the flour until pieces are about the size of peas, working quickly to keep the butter cold. Gently fold in the fresh blueberries to avoid bursting them.
- Combine Wet Ingredients: In a small bowl, mix the buttermilk with 1/2 cup of the heavy cream.
- Incorporate Wet and Dry Mixtures: Make a well in the center of the flour mixture and pour the buttermilk and cream mixture into it. Using a rubber spatula, fold the ingredients together carefully until just combined; avoid overmixing to keep the scones tender.
- Shape and Cut Dough: Lightly flour a surface and roll out the dough to a 6-inch by 8-inch rectangle. If dough is sticky, sprinkle additional flour as needed. Cut the rectangle in half horizontally and twice vertically, creating 6 rectangles. Then slice each rectangle diagonally to form 12 triangle-shaped scones. Carefully transfer the scones onto a baking sheet lined with a Silpat or parchment paper.
- Brush with Egg Wash and Bake: Whisk the beaten egg with 1 tablespoon of heavy cream in a small bowl. Brush this egg wash over the tops of the scones to promote a golden color. Bake the scones in the preheated oven for 16-18 minutes or until lightly golden brown. Allow them to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
- Prepare Lemon Glaze and Drizzle: While the scones cool, whisk the confectioners’ sugar with half of the lemon juice in a small bowl, adding more lemon juice as necessary until the glaze reaches a smooth, drizzle-able consistency. Once the scones have fully cooled, drizzle the lemon glaze generously over the tops.
Notes
- Handle the dough gently and avoid overmixing to ensure tender scones.
- Use cold butter to achieve flaky texture.
- Fresh blueberries are preferred over frozen for less moisture in the dough.
- Adjust lemon juice in the glaze to your preferred sweetness and tanginess level.
- These scones are best enjoyed fresh but can be stored in an airtight container up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
