Lemon Blueberry Scones with Lemon Glaze
Total Time
35 minutes
Prep Time
15 minutes
Cook Time
20 minutes
Rating
4.91 out of 5 stars
(10)
Ingredients
10 servings
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 tablespoons sugar
- 5 tablespoons unsalted butter (cold, grated)
- 1 cup fresh blueberries
- 1 lemon (zest finely grated)
- 1 1/4 cups heavy cream (plus more for brushing the scones)
- 1/4 cup freshly squeezed lemon juice
- 1 cups confectioners' sugar (sifted)
- 1/2 tablespoon unsalted butter (melted)
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Preparation
Step 1
Preheat the oven to 400 degrees F.
Step 2
Combine the flour, baking powder, salt, and sugar and gently whisk together. Add the grated cold butter to the dry mixture and toss to combine so the butter is evenly distributed.
Step 3
Fold the blueberries and lemon zest into the dry mixture. Make a well in the center and pour in the heavy cream. Fold everything together just to incorporate; do not overwork the dough.
Step 4
Form 12 medium sized mounds out of the dough. The size can vary depending on if you want to stretch the recipe to make more. Arrange them on a parchment lined baking sheet and bake in the pre-heated oven for 16-20 minutes, or until the top just barely turned golden brown.
Step 5
Combine the lemon juice, powdered sugar and melted butter in a small bowl and whisk until no clumps remain. Once the scones have cooled, drizzle with the glaze and let cool.
Step 6
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