Glazed Lemon Blueberry Scones

Okay everyone, we made it. First week of 2017 down, 51 to go. 

I went into this week thinking it would be a piece of cake. It was a four day week, so no Monday to deal with. People were catching from the holidays, so I thought my workload would be a little light. Bryan and I were running a 10k in Central Park on Saturday – no biggie right? I can run 6 miles without dying. 

Man, was I wrong. This week was rough. 

The four days of the “supposedly” shortened week went by so slow (I’m still convinced they managed to sneak a fifth day in there without me noticing). It was crazy busy from the moment I got into the office until I left. And worst of it all, it ended up being about 15 degrees and snowing out on Saturday so Bryan and I ran the coldest 10k in the history of man-kind and I’m still not sure if my left baby toe is defrosted yet. 

But – because I try to be one of those glass half-full, live on the bright side, make yourself some lemonade kind of people – I decided to make the best of it and bake the happiest looking, yummiest tasting thing out there: Glazed Lemon Blueberry Scones. 

Four words and 7 syllabus of pure joy. Just try to make these and not into a ray of freaking sunshine, I dare you. 

An unlike any knock-off scone you’ve gotten at Starbucks, these are flaky, buttery, and have a melt-in-your-mouth texture that will make you think you’re dining at Buckingham Palace with Queen E herself. 

Week #2 – I’m ready for you. 

XoXo,

Elizabeth 

Glazed Lemon Blueberry Scones

Directions:

Preheat oven to 400°F (204°C). Adjust baking rack to the middle-low position. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.

In a large bowl, whisk the flour, sugar, baking powder, salt, and lemon zest. Grate the frozen butter. Toss the grated butter into the flour mixture and combine it with a pastry cutter, a fork, or your fingers until the mixture resembles coarse meal. Set aside.

In a small bowl, whisk the cream, egg, and vanilla together. Drizzle it over the flour mixture and then toss the mixture together with a rubber spatula until everything appears moistened. Slowly and gently fold in the blueberries. Try your best to not overwork the dough at any point. Dough will be a little wet.

Work the dough into a ball with floured hands as best you can and transfer to a floured surface. Press into a neat 8″ disc and cut into 8 equal wedges with a very sharp knife. Place scones at least 2 inches apart on the prepared baking sheet.

Bake for 20-25 minutes or until lightly golden and cooked through. Remove from the oven and allow to cool for a few minutes.

To make the glaze, simply whisk the confectioners’ sugar and 2 Tablespoons lemon juice together until smooth. Add another Tablespoon of lemon juice to thin out, if necessary. Drizzle glaze over scones right before serving.

Make ahead tip: Scones are best enjoyed right away, though leftover scones keep well at room temperature for 2 extra days. Scones freeze well, up to 3 months. Thaw overnight in the refrigerator and heat up to your liking before enjoying.

Glazed Lemon Blueberry Scones
Yields 8
The only scone recipe you'll ever need.
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Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Ingredients
  1. 2 cups (240g) all-purpose flour, plus more for hands and work surface
  2. 6 Tablespoons (75g) granulated sugar1
  3. 2 and 1/2 teaspoons baking powder
  4. ½ teaspoon salt
  5. zest of 1 large lemon
  6. 1/2 cup (115g) unsalted butter, frozen
  7. 1/2 cup (120ml) heavy cream
  8. 1 large egg
  9. 1 teaspoon vanilla extract
  10. 1 cup (190g) blueberries (fresh or frozen)
Glaze
  1. 1 cup (120g) confectioners’ sugar, sifted
  2. 2-3 Tablespoons (30-45ml) fresh lemon juice
Directions
  1. Preheat oven to 400°F (204°C). Adjust baking rack to the middle-low position. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
  2. In a large bowl, whisk the flour, sugar, baking powder, salt, and lemon zest. Grate the frozen butter. Toss the grated butter into the flour mixture and combine it with a pastry cutter, a fork, or your fingers until the mixture resembles coarse meal. Set aside.
  3. In a small bowl, whisk the cream, egg, and vanilla together. Drizzle it over the flour mixture and then toss the mixture together with a rubber spatula until everything appears moistened. Slowly and gently fold in the blueberries. Try your best to not overwork the dough at any point. Dough will be a little wet.
  4. Work the dough into a ball with floured hands as best you can and transfer to a floured surface. Press into a neat 8″ disc and cut into 8 equal wedges with a very sharp knife. Place scones at least 2 inches apart on the prepared baking sheet.
  5. Bake for 20-25 minutes or until lightly golden and cooked through. Remove from the oven and allow to cool for a few minutes.
  6. To make the glaze, simply whisk the confectioners' sugar and 2 Tablespoons lemon juice together until smooth. Add another Tablespoon of lemon juice to thin out, if necessary. Drizzle glaze over scones right before serving.
  7. Make ahead tip: Scones are best enjoyed right away, though leftover scones keep well at room temperature for 2 extra days. Scones freeze well, up to 3 months. Thaw overnight in the refrigerator and heat up to your liking before enjoying.
Notes
  1. Take the time to freeze the butter for at least 30 minutes before you grate it.
Adapted from Sally's Baking Addiction
Little Bits Bakery http://littlebitsbakery.com/

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