Lemon Blueberry Scones with Lemon Glaze
Tender pastries filled with lemon and blueberries and topped with a lemon glaze.
Servings: 6
Calories: 482kcal
Ingredients
Scone dough
- 2 cups all-purpose flour
- ¼ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon Kosher salt
- 7 tablespoons unsalted butter frozen and grated, or cold and cubed
- ¾ cup blueberries fresh or frozen, not thawed
- ¾ cup heavy cream
- 2 lemons zested and juiced
- 1 large egg
- 2 teaspoons vanilla extract
Glaze
- ½ cup powdered sugar
- ½ lemon zested and juiced
Instructions
- In a mixing bowl, combine the flour, sugar, baking powder, lemon zest, and salt. Add the grated frozen butter and toss to incorporate. (Alternatively, use a pastry cutter to "cut" the butter into the flour until the mixture resembles coarse crumbs). Add the blueberries and toss gently to evenly distribute.
- In a small bowl, whisk together the heavy cream, ¼ cup lemon juice, egg, and vanilla extract. Add to the flour mixture and gently stir just until the dough comes together. Turn the dough out onto a lightly floured board. Form the dough into a circle ¾ - one inch thick. Cut into 6 triangular pieces. Transfer to a parchment-lined baking sheet. Chill while the oven preheats.
- Preheat the oven to 400℉. Bake the scones for 15-18 minutes until lightly browned. Let cool.
- For the icing, in a small bowl, combine the powdered sugar, lemon zest, and enough lemon juice (about ½ lemon) to achieve desired consistency. Drizzle the icing over the scones.
- The scones are best eaten the same day. Otherwise, store in an airtight container for 1-2 days.
Nutrition
Calories: 482kcal | Carbohydrates: 59g | Protein: 7g | Fat: 26g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 103mg | Sodium: 546mg | Potassium: 160mg | Fiber: 3g | Sugar: 21g | Vitamin A: 905IU | Vitamin C: 26mg | Calcium: 164mg | Iron: 3mg