Blueberry Lemon Scones
These blueberry lemon scones are better than any bakery! Made with heavy cream to create a rich tender scone, and topped with a lemon glaze.
Servings: 8 scones
Calories: 350kcal
Ingredients
For The Scones:
- 2 cups (240 g) all-purpose flour
- 1/3 cup (67 g) granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup (1 stick, 113 g) unsalted butter cold and cut into small cubes
- 1 cup (½ pint) fresh blueberries
- 1 tablespoon lemon zest
- ½ cup (120 ml) heavy cream
- 1 teaspoon vanilla extract
- 1 large egg
For The Icing:
- ½ teaspoon vanilla extract
- 1/2 cup (57 g) confectioner sugar
- 2 tablespoons lemon Juice or more to adjust consistency
Instructions
- Combine dry ingredients. Whisk together flour, sugar, baking powder and salt in a large bowl. 2 cups (240 g) all-purpose flour 1/3 cup (67 g) granulated sugar 1 tablespoon baking powder 1/2 teaspoon salt
- Add butter. Cut in butter with a pastry blender or rub in with your fingers, until the mixture has the texture of coarse meal. 1/2 cup (1 stick, 113 g) unsalted butter
- Add mix-ins. Fold in blueberries and lemon zest. 1 cup (½ pint) fresh blueberries 1 tablespoon lemon zest
- Add wet ingredients. Whisk together heavy cream, egg, and vanilla. Make a well in the dry ingredients, and pour in the heavy cream mixture. Stir lightly with a wooden spoon or spatula until dough comes together. Dough will be sticky and shaggy looking. ½ cup (120 ml) heavy cream 1 teaspoon vanilla extract 1 large egg ½ teaspoon vanilla extract
- Knead dough. Turn out dough onto a lightly floured surface, and gently knead dough together a few times. I press down on the dough into about 1/2" thickness, then fold in half. I repeat this about 3-4 times. Do not overwork the dough, you just want to incorporate the flour and bring it together.
- Shape scones. Pat dough into an 8" circle. Cut into 8 wedges. Transfer to baking sheet and refrigerate for 15 minutes.
- Prep oven and pan. Preheat oven to 400°F. Line a baking sheet with parchment.
- Bake the scones. Bake until golden brown and cooked through, about 15-18 minutes. Transfer scones to wire rack to cool.
- Make lemon icing. Combine icing ingredients in a bowl and whisk to combine. Adjust consistency if needed. Drizzle cooled scones with icing. 1/2 cup (57 g) confectioner sugar 2 tablespoons lemon Juice
Video
Notes
- Storing: Store leftover scones in an airtight container at room temperature for up to 2 days.
- Freezing: You can place the unbaked scones on a cookie sheet and freeze. Once they are solid you can place them into a zip-loc bag. When ready to bake, there is no need to thaw first before baking. Just add on a few minutes of bake time. To freeze baked scones, bake first then allow to cool completely before freezing. Freeze solid then you can wrap each individually or place into a zip-loc bag and freeze for up to 3 months. Thaw at room temperature before serving.
- Icing: If you do not prefer icing, you could always make an egg wash and brush on the scones before baking and sprinkle some sanding sugar on top.
- Blueberries: Fresh is best but if using frozen, do NOT thaw and you may need to increase the baking time by a few minutes.
Nutrition
Calories: 350kcal | Carbohydrates: 44g | Protein: 5g | Fat: 18g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 234mg | Potassium: 205mg | Fiber: 1g | Sugar: 18g | Vitamin A: 613IU | Vitamin C: 4mg | Calcium: 78mg | Iron: 2mg