Glazed Lemon Blueberry Scones
Total Time
1 hour
Prep Time
30 minutes
Cook Time
25 minutes
Rating
4.9 out of 5 stars
(287)
Ingredients
8 large scones
- 2 cups (250g) all-purpose flour, plus more for hands and work surface
- 6 Tablespoons (75g) granulated sugar
- 1 Tablespoon fresh lemon zest
- 2 and 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup (8 Tbsp; 113g) unsalted butter, frozen
- 1/2 cup (120ml) heavy cream (plus 2 Tablespoons for brushing)
- 1 large egg
- 1 and 1/2 teaspoons pure vanilla extract
- 1 heaping cup (140g) fresh or frozen blueberries (do not thaw)
- for topping: coarse sugar
- 1 cup (120g) confectioners’ sugar
- 3 Tablespoons fresh lemon juice
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Preparation
Step 1
Whisk flour, sugar, lemon zest, baking powder, and salt together in a large bowl.
Step 2
Grate the frozen butter using a box grater. Add it to the flour mixture and combine with a pastry cutter, two forks, or your fingers until the mixture comes together in pea-sized crumbs. Place in the refrigerator or freezer as you mix the wet ingredients together.
Step 3
Whisk 1/2 cup heavy cream, the egg, and vanilla extract together in a small bowl. Drizzle over the flour mixture, add the blueberries, then mix together until everything appears moistened.
Step 4
Pour onto the counter and, with floured hands, work dough into a ball as best you can. Dough will be sticky. If it’s too sticky, add a little more flour. If it seems too dry, add 1-2 more Tablespoons heavy cream. Press into an 8-inch disc and, with a sharp knife or bench scraper, cut into 8 wedges.
Step 5
Brush scones with remaining heavy cream and for extra crunch, sprinkle with coarse sugar.
Step 6
Place scones on a plate or lined baking sheet and refrigerate for at least 15 minutes.
Step 7
Meanwhile, preheat oven to 400°F (204°C).
Step 8
Line a large baking sheet with parchment paper or silicone baking mat. After refrigerating, arrange scones 2-3 inches apart on the prepared baking sheet(s).
Step 9
Bake for 22-25 minutes or until golden brown around the edges and lightly browned on top. Remove from the oven and cool for a few minutes before topping with lemon icing.
Step 10
Make the icing: Whisk the icing ingredients together. Drizzle over warm scones.
Step 11
Leftover iced or un-iced scones keep well at room temperature for 2 days or in the refrigerator for 5 days.
Step 12
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Chef's notes
Special Tools:
Glass Mixing Bowl, Whisk, Box Grater, Pastry Cutter, Citrus Juicer, Citrus Zester, Bench Scraper, Brush, Baking Sheet, Silicone Baking Mat or Parchment Paper
These scones are sweet, but feel free to increase to 1/2 cup (100g) of granulated sugar for sweeter scones.
Freeze Before Baking:
Freeze scone dough wedges on a plate or baking sheet for 1 hour. Bake from frozen, adding a few minutes to the bake time. Or thaw overnight, then bake as directed.
Freeze After Baking:
Freeze the baked and cooled scones before topping with icing. To thaw, leave out on the counter for a few hours or overnight in the refrigerator. Warm in the microwave for 30 seconds or on a baking sheet in a 300°F (149°C) oven for 10 minutes.
Overnight Instructions:
Prepare scones through step 4. Cover and refrigerate overnight. Continue with the recipe the following day.
Over-spreading:
Start with very cold scone dough. Expect some spread, but if the scones are over-spreading as they bake, remove from the oven and press back into its triangle shape using a rubber spatula.
