I love to make and serve scones, including these Blueberry Scones with Lemon Glaze! They are, in my humble opinion, a lovely little bite of of “goodness”, when served with a good strong cup of coffee or tea!
I pick blueberries every summer at a local berry farm. I even have a couple blueberry bushes in my backyard; I like to pick a lot of them (usually about 15-20 pounds) to freeze and enjoy all year long. Then, when I see a great recipe using blueberries, I can just raid my freezer. It’s pretty convenient!
I didn’t get any pictures of the process of making this particular batch of scones (my bad), but here’s a link to my Chocolate Chip Orange Scones recipe that shows (in pictures) the process of making scones. It might be helpful to you, if you’ve never made scones before.
Recipe Source: http://www.blueeyedbakers.com/home/2011/9/1/blueberry-scones-with-lemon-glaze.html
- 2 cups all-purpose flour
- 1 Tablespoon baking powder
- 1/2 teaspoon salt
- 2 Tablespoon granulated sugar
- 5 Tablespoons butter , very cold and cut into small chunks
- 1 cup heavy whipping cream
- 1 cup fresh blueberries
- 1/4 cup freshly squeezed lemon juice
- 1 cup confectioner's sugar (powdered), sifted
- 1/2 Tablespoon finely grated lemon zest (I use a micro-plane zester)
- 1/2 Tablespoon butter
- Preheat your oven to 400 degrees F.
- Sift the dry ingredients together in a large bowl. (If using a food processor, add the sifted dry ingredients to the processor and pulse in the chunks of cold butter.) If mixing by hand, cut in the butter using a pastry blender, then follow rest of directions.
- Pour the heavy cream into and pulse in food processor 2-3 times (or stir if making by hand) until cream has been fully incorporated. If the dough appears to be a bit dry, add and extra 2-3 Tablespoons of whipping cream or cold water. Make sure you don't overwork the dough.
- Remove the dough to a lightly floured work surface. Sprinkle and lightly press in the blueberries, folding the dough over itself. Once blueberries have been added, form the dough into a 8-9 inch circle.
- Cut the dough circle into 8 wedges. Place the cut scones onto an ungreased baking sheet (Just re-form the circle, but leave about 1/2 in between each wedge). Using a pastry brush, brush a slight bit of whipping cream over the entire top of the scone. Bake at 400 degrees for 18-22 minutes or until golden brown. Remove from oven and transfer to a wire rack to cool.
- While scones are cooling, mix up the lemon glaze. To do this: Mix the lemon juice and powdered sugar in a small microwave safe bowl until sugar has dissolved. Add in the lemon zest and the butter. Microwave this for approximately 30 seconds, then whisk again until smooth. Brush the glaze all over the tops of the scones, and let cool so the icing will firm up. Grab one... and a cup of coffee, and enjoy!