Lemon Blueberry Scones with Tart Glaze
A basket of Lemon Blueberry scones on a brunch buffet is just the right amount of sweetness you need.
Lemon Blueberry Scones with Tart Glaze
Prep: 20 minutes
Cook: 20 minutes
Total: 40 minutes
Servings: 12
Ingredients
2 cups all-purpose flour
1/3 cup granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
zest of 1 lemon
1/2 cup unsalted butter (1 stick), cold
1/2 cup heavy whipping cream cold
1/2 pint fresh blueberries (1 cup)
1 cup powdered sugar
2 to 3 tablespoons freshly squeezed lemon juice
Instructions
Preheat the oven to 375 degrees F and line a baking sheet with parchment.
Place the flour, sugar, baking powder, salt, and lemon zest in the bowl of a food processor, and pulse to combine.
Cut the butter into pieces, and add to the food processor.
Pulse the food processor until the mixture resembles coarse meal.
With the food processor running on low speed, stream in the cream.
When the dough has gathered itself into a ball, turn off the food processor and divide the dough into two equal portions.
Gently knead/fold in the blueberries.
Flatten each portion of dough into a disc shape, about 1 1/2-inches thick.
Score each disc into 6 triangles with a knife, and pull the triangles slightly away from one another (allowing about 1/2-inch in between).
Bake the scones for 14 to 18 minutes, or until set in the centers and slightly golden on the bottoms.
Stir the powdered sugar and lemon juice together in a small bowl, and drizzle the glaze over the cooled scones.
Notes: the dough can be made, shaped and refrigerated overnight and then baked directly from the fridge.
Recipe adapted from Baking a Moment