Glazed Lemon Blueberry Scones
Angela (Grammy) Derby
- 2 c
- unbleached white flour
- 2 tsp
- baking powder
- 3 Tbsp
- granulated sugar
- 1/2 tsp
- 1/2 c
- (1 stick) cold butter (cut into small pieces)
- 1 c
- fresh blueberries
- zest of 1 lemon, grated fine
- 1 c
- heavy cream (plus more for the top of scones)
- 1/4-1/2 tsp
- vanilla extract (just a dash)
- for topping scones after baking
- 1 c
- confectioners' sugar
- 3-5 Tbsp
- lemon juice (add 1 tbsp. at a time)
How to Make Glazed Lemon Blueberry Scones
- 1Heat oven to 400'F.
- 2First, sift the dry ingredients together in a large bowl.
Using 2 forks or your fingers, cut in the butter to coat the pieces with the flour. (I did this by hand). The mixture should end up looking like coarse crumbs.
- 3Make a well in the center and pour in the heavy cream & lemon zest. Fold everything together until just mixed; do not over work the dough or the scones will be tough. Gently, fold the blueberries into the dough, taking care not to mash them.
- 4Press the dough onto a lightly floured surface and form into a rectangle. (Don't use a rolling pin, it will smash the berries.) 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. Makes 8.
- 5Mix together a small amount of heavy cream and a dash of vanilla. Brush the tops of the scones and sprinkle with a little sugar.
- 6Place scones on an ungreased baking sheet and bake at 400'F until golden brown and the blueberries have burst, about 15-20 minutes. Let cool a bit before you apply the glaze.
- 7Lemon Glaze:
Mix the confectioner's sugar and lemon juice (1 Tbsp. at a time) until the desired consistency. Whisk the glaze until all lumps are out, and drizzle over cooled scones.
You'll never buy scones again!