Blueberry Scones with Lemon Glaze

blueberry-scones-lemon-glaze-feature-yumbiance

A tender, flaky and delicious breakfast treat.

Scones have always sounded so daunting. So fancy, so … British.  I honestly had never tried making them until very recently. It’s almost embarrassing to admit, since I’ve been baking for decades.  Muffins – no big deal.  But scones just sounded harder. Maybe I’m alone in this thought. Anyway, if you’ve never tried making scones, I’m here to tell you that you can do it.  It really wasn’t any harder than muffins!  I’m serious.  Yes, I had a nice sticky mess going on the first time, but they still turned out great!

blueberry-scones-lemon-glaze-ingredients

No fancy ingredients for these blueberry scones. You don’t have to buy anything special for them. Okay, so the original recipe called for a fresh lemon which I didn’t have, and substituted bottled lemon juice.  I thought it worked great.  A fresh lemon is always better if you have it though.  The tip I read to grate frozen butter… genius! I used a box grater, which was a bit messy, but so was everything else I was doing!  The recipe I was reading said to slowly fold in the blueberries.  I would say it was more like “gently press the blueberries into the dough and hope it doesn’t make a mess” for a scone novice such as myself.  But it did work!

blueberry-scones-lemon-glaze-bowl-yumbiance    blueberry-scones-lemon-glaze-disc-yumbiance    blueberry-scones-lemon-glaze-disc-cut-yumbiance    blueberry-scones-lemon-glaze-pan-yumbiance

That was the hardest part!  So, if that didn’t scare you off, then you’re ready to make scones!  Cut them into 8 pieces and transfer to a parchment lined baking sheet.  The parchment is key for easy clean up.  Trust me.  Mine aren’t all the same perfect size and they came out a bit “rustic” looking, but I kind of liked that look.

blueberry-scones-lemon-glaze-rack-02-yumbiance

The glaze couldn’t be easier, and what a fun twist with the lemon glaze.  Using bottled lemon juice worked just fine if you don’t happen to have a fresh lemon.  I would guess using frozen blueberries would also work great.  I happened to have a bunch of fresh blueberries since they were in season and on sale.  I love fresh blueberries.  I seriously need to figure out how to grow them myself.  I guess you can grow blueberries in a container. Did you know that?  I wonder if I’d be able to pull that off, though.

Bluehost-Ad-395

blueberry-scones-lemon-glaze-yumbiance-02

These blueberry scones with a slightly tart lemon glaze were just a delightful breakfast treat! Let the scones cool most of the way before adding the glaze – or it will just soak into the hot scone.  Scones are best eaten fresh, but freezing them does work too.

I sent my kids outside and enjoyed this lovely scone with a cup of coffee and some peace and quiet.

amy-signature

Blueberry Scones with Lemon Glaze

Ingredients

  • 2 cups all-purpose flour (measured correctly), plus more for hands and work surface
  • 6 Tbsp sugar
  • 1 Tbsp baking powder
  • ½ teaspoon salt
  • 1 stick of butter, frozen
  • 1/2 cup heavy cream
  • 1 egg
  • 1 tsp vanilla extract
  • 1 cup blueberries (fresh or frozen)
  • GLAZE:
  • 1 cup powdered sugar, sifted
  • 2-3 Tbsp lemon juice (fresh or bottled)

Instructions

  1. Preheat oven to 400 degrees. Adjust baking rack to the middle-low position.
  2. Line a large baking sheet with parchment paper.
  3. In a large bowl, whisk the flour, sugar, baking powder, and salt.
  4. Grate the frozen butter (I use a box grater).
  5. Toss the grated butter into the flour mixture and combine it with your fingers, or a pastry cutter.
  6. In a small bowl, whisk the cream, egg, and vanilla together.
  7. Pour over the flour mixture and slowly mix together until it appears moistened.
  8. Very gently, fold in the blueberries. (I sort of pressed them into the dough with my fingers. It doesn't have to be perfect!) The dough may be a little sticky.
  9. Press the dough into roughly an 8" disc. You can make it perfect, or you can get it close and have them look "rustic". Which is what I did. :)
  10. Use a sharp knife and cut into 8 equal wedges. Place on baking sheet about 2 inches apart.
  11. Bake for 20-25 minutes or until lightly golden and cooked through.
  12. Remove from the oven and cool for a few minutes.
  13. GLAZE: Stir the powdered sugar and 2-3 Tablespoons lemon juice together until smooth, depending on your preference.
  14. Drizzle glaze over scones.
  15. Scones are best eaten right away!
http://www.yumbiance.com/blueberry-scones-lemon-glaze/

(Recipe adapted slightly from Sally’s Baking Addiction)

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save


Save

Save

Save

Save

Save

Save

You may also like

3 Comments

  1. Amy, I laughed out loud over thinking scones would be hard to make as I had the same thought!! I made cranberry scones aND totally wrecked the recipe. I ended up with a scone cake..the while thing just melted and spread all over my pan. Tasted great. Looked grossly unappealing. Have enjoyed your blog immensely. Thanks for sharing.

Leave a Reply

Your email address will not be published. Required fields are marked *