Blueberry Scones with Lemon Glaze
Calories: 370 kcal
My blueberry scones recipe is quick, easy, moist and uses lemon to add another dimension of flavor. This is a perfect breakfast, brunch, or dessert item to share or to freeze for fresh scones in the morning.
2.5 cups All purpose flour plus more for work space ⅓ cup sugar 1 tbsp baking powder 1 tsp salt 6 tbsp butter 1 cup heavy cream plus more for brushing on top 1 egg lightly beaten 1 tsp vanilla extract or vanilla bean paste 1 lemon zest split between the dough and the glaze, juice set aside ¾ cup blueberries fresh or frozen ½ cup 10x sugar optional: for glaze
Preheat oven to 425F In a food processor or large bowl mix together flour, sugar, baking powder, and salt until combined. Add butter to food processor and pulse into butter is broken into pea sized pieces. Combine the wet ingredients: butter, heavy cream, egg, vanilla extra, and ½ the lemon zest. Pour into food processor. Pulse until just combined. Remove dough from food processor. Place dough on floured work surface. Add blueberries. Work blueberries in until about evenly distributed. Shape into a disk about 1" high. Cut into 8 slices Place on cookie sheet and bake for 14-16 minutes. Optional- while scones are baking combine juice of 1 lemon with ½ cup 10x sugar and other half of lemon zest. Wait until scones are cooled to glaze. Allow to cool on rack. When cool enjoy or drizzle glaze.
These freeze very well so wrap them in plastic and place them in a freezer bag if you want freshly baked scones
You can use frozen blueberries or fresh.
Don't overwork the dough as you'll make it tough, you want it to appear layered like a biscuit when you cut into these
While I made this is a food processor, you can use a pastry cutter as well to achieve the same results.
Calories: 370 kcal | Carbohydrates: 43 g | Protein: 5 g | Fat: 20 g | Saturated Fat: 12 g | Cholesterol: 63 mg | Sodium: 386 mg | Potassium: 251 mg | Fiber: 1 g | Sugar: 10 g | Vitamin A: 710 IU | Vitamin C: 8.7 mg | Calcium: 96 mg | Iron: 2.1 mg