This blueberry lemon scone recipe strikes the perfect balance between sweet and tangy, with a tender, buttery crumb that practically melts in your mouth. Whether you’re hosting brunch or just need a midweek pick-me-up, these scones are easy to make and even easier to love.
Scone Ingredients:
2 C. Flour
1 T. Baking Powder
2 T. Sugar
6 T. Butter
1 C. Blueberries (fresh or frozen)
1¼ C. Heavy Cream
Directions:
Preheat oven to 400 degrees. In a medium bowl, mix flour, sugar and baking powder. Stir well. Cut chilled butter in to pats, add it to the flour mixture and cut in to flour until the mixture resembles coarse meal. (To cut down on the time it takes to cut in the butter, freeze the butter, grate it and return it to the freezer.) Then stir in the blueberries. Using a spatula stir in the cream until large dough clumps form. Press the dough against the bowl into a ball. (The dough will be sticky in places, and there may not seem to be enough liquid at first, but as you press, the dough will come together). Place the dough on a lightly floured surface and pat into a 8 to 9 – inch circle about ¾ -inch thick. Use a sharp knife to cut into 8 or so triangles; place on a cookie sheet lined with parchment paper or sprayed, 1 inch apart. Brush tops of scones with cream before baking. Bake until golden brown, about 20-23 minutes. Cool for 5 minutes before adding glaze.
Lemon Glaze Ingredients:
½ C fresh lemon juice
2 C. sifted powdered sugar
Zest of 1 lemon
1 T. butter (room temperature)
Directions:
Add all ingredients to a bowl stir well and glaze scones before serving.