Lemon Blueberry Scones
Dive into the yummy tastes of ripe blueberries and tangy lemon bits in these crumbly Lemon Blueberry Scones. Topped off with a zingy lemon topping, these scones are a perfect munch for lively spring and summer days.
Ingredients
Scones
- 1/2 cup sugar
- 1 Tbsp lemon zest (seems like a lot, but very necessary to get lemon flavor)
- 1 Tbsp baking powder
- 2 cups all purpose flour
- 1/2 tsp salt
- 1 egg, beaten
- 1/2 cup cold unsalted butter, cubed
- 1 cup fresh blueberries (or frozen in the winter months)
- 1/2 cup heavy whipping cream, plus more for brushing
Glaze
- 2-3 Tbsp lemon juice
- 1 tsp lemon zest
- 1 cup powdered sugar
Instructions
- 1.Preheat oven to 400 and line a large baking sheet with parchment paper.
- 2.Mix granulated sugar and lemon zest together until combined.
- 3.In the bowl of a standing mixer (or a large bowl if you don't have a standing mixer), mix flour, baking powder, and salt together. Next, add in the lemon sugar.
- 3.With a pastry cutter, a fork, or your standing mixer, work the cold butter (a few pieces at a time) into the flour mixture, until the mixture resembles coarse crumbs.
- 4.Mix heavy whipping cream and egg together, and slowly drizzle into the scone batter while stirring gently. Stir just until combined.
- 5.Lastly, add in the blueberries and fold in gently. (Some of the blueberries might open up as they're mixed; that is fine.)
- 7.On a floured surface, turn out the dough and pat into a 1-inch thick circle. Cut the dough into eight equal triangles.
- 8.Carefully place each scone on your baking sheet and brush with additional heavy cream (just a little bit--it gives the scones a nice golden color).
- 9.Bake for 18-20 minutes, or until scones are golden brown on top.
- 10.While the scones are cooling, mix together lemon juice, powdered sugar, and zest. Once combined, drizzle the glaze over the scones.
- 11.Allow the glaze to set before serving. Enjoy!