Description
Tender, zesty and bursting with berries. These Glazed Lemon Blueberry Scones are perfect for breakfast or brunch.
Ingredients
Scale
For the Crust:
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cubed
- 1 cup fresh or frozen blueberries
- 1 tablespoon lemon zest
- 1/2 cup heavy cream
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- Cut in cold butter using a pastry blender or your fingers until mixture resembles coarse crumbs.
- Gently fold in blueberries and lemon zest.
- In a separate bowl, whisk together cream, egg, and vanilla. Pour into flour mixture and stir until just combined.
- Turn dough onto a floured surface and knead gently a few times. Shape into a 3/4-inch thick circle.
- Cut into 8 wedges and place on prepared baking sheet.
- Bake for 15-18 minutes until golden brown. Cool on a wire rack.
- For glaze, whisk powdered sugar and lemon juice until smooth. Drizzle over cooled scones.
Notes
You can customize the seasonings to taste.