I highly recommend this recipe, but be warned, these scones are very addictive. We had a friend’s daughter staying with us for a few days so I decided to make breakfast extra special by making Tyler Florence’s blueberry scones. They turned out much easier to make than I imagined and they tasted FANTASTIC. I loved the sweet blueberries with the sweet/tart lemon glaze. These scones were a huge hit with everyone! I tried one bite and ended up eating the whole scone, I couldn’t stop myself.
Blueberry Scones with Lemon Glaze
- 2 cups of flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 2 tbsp sugar
- 5 tbsp unsalted butter, cold, cut into chunks
- 1 cup heavy cream, plus more for brushing on top of scones
- 1 1/2 cups of fresh blueberries
How to Make Blueberry Scones with Lemon Glaze
Preheat the oven to 400 degrees.
Sift together the dry ingredients into a bowl. Using 2 forks, cut in the butter to coat the pieces with the flour. The mixture should look like coarse crumbs.
Make a well in the center and pour in the heavy cream.
Fold everything together until just mixed; do not overwork the dough. Fold the blueberries into the dough, taking care not to mash the berries.
Press the dough onto a lightly floured surface and form into a rectangle. Cut the rectangle in half then cut the pieces into half again, giving you 4 squares. Cut the squares in half on a diagonal to give you a triangle shape.
Place the scones on a baking sheet lined with a silpat mat then brush the top with a bit of heavy cream. Bake for 15-20 minutes or until golden brown. Let the scones cool a bit before you apply the lemon glaze.
- 1/2 cup freshly squeezed lemon juice
- 2 cups confectioners’ sugar, sifted
- 1 lemon, zest finely grated
- 1 tbsp unsalted butter
Place all the ingredients in a microwave-safe bowl. Place in the microwave and cook for 30 seconds. Whisk the glaze to smooth out any lumps then drizzle on top of each scone. Serve immediately. Enjoy!