Yes – another scone in my collection! Just like my cakes – there is almost no end to the flavor combinations for scones. This one has fresh blueberries, and lemon zest baked right into the scone dough. Super tender, and made moist with the addition of the berries. I also topped these lemon blueberry scones with a luscious glaze made with confectioner’s sugar, lemon zest, and lemon juice. Tart, and a little added sweetness at the same time!
Ingredients:
2 c all purpose flour
1/2 c granulated sugar
2 1/2 tsp baking powder
1/2 tsp salt
1/2 c unsalted COLD butter
1/2 c plus 4 Tbsp heavy cream
1 large egg
1 1/2 tsp vanilla
1 1/2 c fresh blueberries
2 tsp lemon zest (divided)
2 c Confectioner’s sugar (for glaze)
3-4 Tbsp lemon juice (for glaze)
Preheat oven to 375 degrees.
Combine dry ingredients, stir together, and set aside.
The best way I have found to incorporate the butter into the dough, is by “shaving” it using a box grater. Much more effective than cutting it into pieces! This will create the perfect size butter bits, that will give you that amazing tender texture on the inside of the scone.
Blend the butter bits into the dry ingredients, using a pastry cutter, and set aside. In another bowl, combine the heavy cream, egg, and vanilla. Blend gently with a fork. Pour over the butter and dry ingredients. Toss gently to combine. Add blueberries and 1 tsp lemon zest. Use a rubber spatula, to fold the mixture together.
You can use a little more cream only if necessary (1 Tbsp at a time), until it comes together into a firm dough. I don’t usually need to do this, as the dough should not be “wet”. Sprinkle flour onto a cutting board. Use your floured hands as little as possible – to avoid melting the butter – and gently form the dough into an 8″ round patty, about 3/4″ thick.
Cut the dough into 8 equal pieces, like a pie! These can be made as “mini” scones if you prefer. Just cut the baking time appropriately. Place the scones on a parchment covered cookie sheet.
Brush the tops of each scone with a little heavy cream.
Bake at 375 degrees for 20 – 25 min. They will be lightly browned on the bottom and edges.
Cool for at least 15 min.
Mix the glaze: 2 c confectioner’s sugar, 3-4 Tbsp lemon juice, 1 tsp lemon zest. Stir together til smooth, and texture that will “drizzle”. Add more lemon juice if necessary. Drizzle the glaze over each scone, and allow to dry completely.
Enjoy right away, or they will keep in the refrigerator covered for 7 days. They freeze very well – to save some for later! Just slip each scone into a zip lock sandwich baggie, and freeze – grab one on your way to work! It will be thawed by the time you arrive, just in time for your morning coffee!
