Blueberry Scones With Lemon Glaze

I gotta admit that blueberries are my fave type of berries & paired with lemon… OHHH TO DIE FOR! Give me lemon blueberry anything and I promise you, there won’t be a crumb left in sight. Funny thing is that I used to not be a scones person. I thought that they were too dry and crumbly. Like who could eat such a thing?! These yummy little triangles got thinking, maybe scones aren’t too shabby. That tart, sweet lemon glaze on top, and those bursts of blueberries when you bite into it, mmm mmm good. I’ll be playing with this scone base as I think it’ll pair extremely well with other fruits, and possibly chocolate chips…yuuummm. Scroll on down for the recipe! Don’t forget to enter in your email so you don’t miss the up coming deliciousness toooooo.

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BLUEBERRY SCONES WITH LEMON GLAZE RECIPE

INGREDIENTS

for the blueberry scones

  • 1 cup fresh blueberries
  • 1 cup heavy cream + more for brushing
  • 2 cup AP flour
  • 1 tbsp. baking powder
  • 2 tbsp. granulated sugar
  • Pinch of salt
  • 5 tbsp. unsalted butter (very cold)

for the lemon glaze

  • Juice of 1 lemon
  • 1/2 cup of powdered sugar (more if you want a thicker consistency).

DIRECTIONS

for the blueberry scones

  • Preheat oven to 400°F.
  • In a bowl, shift together flour, baking powder, sugar, & salt.
  • Cut your chilled butter into little pieces and toss them into the flour.
  • Using your hands (or a potato masher or fork), work the butter into the flour mixture, making sure that each piece of butter is coated with flour. It should resemble course sand if done right.

*at any time you feel like your hands are too hot and you’re melting the butter, pop it into the fridge for 5 mins.

  • Add the blueberries & very gently fold them in, also making sure they are coated with flour.
  • Make a well and pour in the heavy cream. Continue to fold until it resembles a crumbly dough.
  • Turn the dough out on a lightly floured surface and knead a COUPLE of times to bring the dough together, being careful not to pop any of the blueberries, as this will cause the color to bleed through the dough. DO NOT overwork the dough.
  • Once the dough is pretty much staying together, roll it into a log & flatten into a 12″x 3″ rectangle.
  • Cutting diagonally (alternating diagonals) make 7-8 triangles.
  • Brush the tops evenly with heavy cream and bake for 20 mins or until the tops of the scones begin to brown.

for the lemon glaze

  • Mix the sugar and lemon juice in a bowl till there are no lumps.
  • Spoon the glaze over the scones & enjoy!

Processed with VSCO with hb1 preset

Processed with VSCO with hb1 preset

*recipe is adapted from Tyler Florence

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