Lemon Blueberry Scones
These soft and flavorful lemon blueberry scones are a delightful treat any time of day.
- 2 cups all-purpose flour (240 grams)
- 1 tablespoon baking powder
- 2 tablespoons sugar
- 1/2 teaspoon salt
- Zest of one lemon
- 6 tablespoons cold unsalted butter , cut into cubes
- 1 cup heavy cream (250 ml), plus more for brushing
- 1 cup blueberries (170 grams), fresh or frozen
For the glaze:
- 1 cup powdered sugar (110 grams)
- About 1 tablespoon fresh lemon juice
Preheat oven to 400 degrees F. Line a sheet pan with parchment paper.
In a large bowl combine the flour, baking powder, salt, sugar, and lemon zest. Add the cubes of butter and either with a pastry cutter or a fork, cut in the butter until the mixture is grainy and the butter is the size of peas.
Add heavy cream and mix with a spoon until the mixture just starts to come together. Do not overmix. Add the blueberries and gently fold together so as not to crush the blueberries. Gather the mixture into a ball and dump onto a clean surface.
Use your hands to form the dough into a dish about 1.5" tall. Cut into 8 wedges. Place on the sheet pan about one inch apart. Brush scones with more heavy cream.
Bake until golden, about 18-20 minutes. Transfer to a wire rack to cool. Meanwhile, make the glaze.
Stir together the lemon juice and confectioners sugar until smooth. Drizzle over the tops of the scones and let set briefly before serving.
Calories: 374kcal, Carbohydrates: 46g, Protein: 4g, Fat: 20g, Saturated Fat: 12g, Cholesterol: 63mg, Sodium: 160mg, Potassium: 221mg, Fiber: 1g, Sugar: 20g, Vitamin A: 710IU, Vitamin C: 2mg, Calcium: 92mg, Iron: 2mg