I have a confession. Before these scones came into my life, I had never made or even tasted one before. I gave scones a bad rep because I thought they were all dry and boring. Why would I ever choose a scone over a muffin? After a coworker overheard my disdain, she suggested I try these Blueberry Scones with Lemon Glaze.
So, how’s it taste?
I’m happy to admit I’ve been making a huge mistake and these scones are the most delicious breakfast I’ve ever paired with a cup of coffee! Crispy on the outside and soft and delicate on the inside. The blueberries burst into your mouth with the sweetness of the scone. Pair that with the tart, lemony glaze and it’s almost too good for breakfast. I added a sprinkle of sugar on top to give it a nice crunch. I couldn’t be more pleased with this recipe and can now put those awful thoughts of scones I used to think out of my mind!
Blueberry Scones with Lemon Glaze
Adapted from Tyler Florence from the Food Network
(makes 8 scones)
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2 tablespoons sugar
5 tablespoons unsalted butter, cold, cut in chunks
1 cup heavy cream, plus more for brushing the scones
1 cup fresh blueberries (freeze the blueberries to more easily fold in dough)
1/8 cup freshly squeezed lemon juice
1/2 cup powdered sugar
1/2 lemon, zest finely grated
1/4 tablespoon unsalted butter
1. Preheat the oven to 400 degrees F.
2. Combine the flour, baking powder, salt, and sugar. Using 2 forks or a pastry blender, cut in the butter to coat the pieces with the flour. The mixture should look like coarse crumbs. Make a well in the center and pour in the heavy cream. Fold everything together just to incorporate; do not overwork. Fold the blueberries into the batter. Take care not to mash or bruise the blueberries because their strong color will bleed into the dough.
3. Press the dough on a lightly floured surface into a rectangle about 12 by 3 by 1 1/4 inches. Cut the rectangle in 1/2 then cut the pieces in 1/2 again, giving you 4 (3-inch) squares. Cut the squares in 1/2 on a diagonal to give you the classic triangle shape. Place the scones on an ungreased cookie sheet and brush the tops with a little heavy cream. Bake for 15 to 20 minutes until beautiful and brown. Let the scones cool a bit before you apply the glaze.
4. Mix the lemon juice and powdered sugar together in a microwave-safe bowl. Stir until the sugar dissolves. Add the lemon zest and butter. Microwave for 30 seconds on high. Whisk the glaze to smooth out any lumps, then drizzle the glaze over the top of the scones. Let it set a minute before serving.