Why Make This Recipe
Tender Lemon Blueberry Scones with Zesty Glaze are a delightful treat perfect for breakfast or a snack. The bright flavors of lemon and blueberries make them refreshing and enjoyable. These scones are also easy to make, requiring simple ingredients and minimal time. Their tender texture and sweet glaze elevate any occasion, from a cozy morning at home to a gathering with friends.
How to Make Tender Lemon Blueberry Scones with Zesty Glaze
Ingredients:
- 2 1/2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
- 1 large egg
- 1/2 cup heavy cream, plus more for brushing
- 1 tablespoon fresh lemon zest
- 1 tablespoon fresh lemon juice
- 1 cup fresh or frozen blueberries
- 1/4 cup powdered sugar (for glaze)
- 1-2 teaspoons fresh lemon juice (for glaze)
Directions:
- Preheat your oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Cut the cold butter into the dry ingredients using a pastry blender or your fingertips. Mix until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
- In a small bowl, whisk the egg, 1/2 cup heavy cream, lemon zest, and 1 tablespoon lemon juice.
- Pour the wet mixture into the dry ingredients and mix gently with a fork until just combined. Do not overmix.
- Gently fold in the blueberries.
- Turn the dough out onto a lightly floured surface and gently pat it into a 3/4-inch thick circle or rectangle.
- Cut the dough into 8 wedges or use a round cutter to make scones. Place them on the prepared baking sheet.
- Brush the tops lightly with a little extra heavy cream.
- Bake for 15 to 18 minutes, or until the tops are golden brown. Let the scones cool on a wire rack.
- Prepare the glaze by whisking together the powdered sugar and 1 teaspoon of lemon juice until smooth. Add more lemon juice, a few drops at a time, until you reach a thick but pourable consistency.
- Drizzle the lemon glaze over the cooled scones before serving.
How to Serve Tender Lemon Blueberry Scones with Zesty Glaze
Serve these scones warm or at room temperature. They are delicious on their own or with a bit of butter. Enjoy them with a cup of tea or coffee for a perfect snack. If you’re hosting guests, arrange the scones on a platter and drizzle the glaze over the top for a lovely presentation.
How to Store Tender Lemon Blueberry Scones with Zesty Glaze
Store leftover scones in an airtight container at room temperature for up to two days. You can also freeze them for longer storage. Place the cooled scones in a freezer-safe bag and store them for up to three months. Thaw at room temperature when ready to enjoy.
Tips to Make Tender Lemon Blueberry Scones with Zesty Glaze
- Use cold butter for the best texture. It helps create flaky layers in the scones.
- Don’t overmix the dough. Gently combine the wet and dry ingredients for tender scones.
- Feel free to adjust the amount of lemon and blueberries to suit your taste.
Variation
You can customize these scones by adding nuts, such as chopped pecans or almonds, for extra crunch. For a different fruit flavor, try raspberries or blackberries instead of blueberries.
FAQs
1. Can I use frozen blueberries?
Yes, frozen blueberries work well. There’s no need to thaw them; just fold them into the dough while still frozen.
2. Can I make these scones ahead of time?
Yes, you can prepare the dough in advance and refrigerate it for up to 24 hours before baking. Just shape the scones and place them on the baking sheet before chilling.
3. How do I know when the scones are done baking?
The scones are ready when they turn golden brown on top. You can also check with a toothpick; it should come out clean from the center of a scone.
Tender Lemon Blueberry Scones with Zesty Glaze
Ingredients
Method
- Preheat your oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Cut the cold butter into the dry ingredients using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
- In a small bowl, whisk the egg, 1/2 cup heavy cream, lemon zest, and 1 tablespoon lemon juice.
- Pour the wet mixture into the dry ingredients and mix gently with a fork until just combined. Do not overmix.
- Gently fold in the blueberries.
- Turn the dough out onto a lightly floured surface and gently pat it into a 3/4-inch thick circle or rectangle.
- Cut the dough into 8 wedges or use a round cutter to make scones. Place them on the prepared baking sheet.
- Brush the tops lightly with a little extra heavy cream.
- Bake for 15 to 18 minutes, or until the tops are golden brown. Let the scones cool on a wire rack.
- Prepare the glaze by whisking together the powdered sugar and 1 teaspoon of lemon juice until smooth. Add more lemon juice, a few drops at a time, until you reach a thick but pourable consistency.
- Drizzle the lemon glaze over the cooled scones before serving.