Blueberry Scones with Lemon Glaze
Servings 8
Equipment
- Baking Sheet
Ingredients
Scones:
- 2 cups of flour
- 1 tbsp baking powder
- ½ 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
- 1½ cups of fresh blueberries
Lemon Glaze:
- ½ cup lemon juice freshly squeezed
- 2 cups powdered sugar sifted
- Zest from 1 small lemon
- 1 tbsp unsalted butter
Instructions
- Preheat the oven to 400 degrees.
- Prepare the scones by sifting 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 it in half again, making four squares.
- Cut the squares in half diagonally, making a triangular 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 before you apply the lemon glaze.
- Prepare the lemon glaze by placing 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 it over each scone.
- Serve immediately. Enjoy!