This recipe for blueberry scones strikes the perfect balance between sweet and tangy, with tender, buttery crumb that practically melts in your mouth. Whether you're hosting brunch or just need a midweek pick-me-up, these scones are easy to make and even easier to love.
Blueberry Scone Ingredients:
2 cups flour
1 T baking powder
2 T sugar
6 T butter
1 cup blueberries (fresh or frozen)
1 1/4 cup heavy cream
Instructions:
Preheat oven to 400 degrees. In a medium bowl, mix flour, sugar, and baking powder. Stir well. Cut chilled butter into parts, add it to the flour mixture, and cut in to flour until the mixture resembles coarse meal. (To cut down on the time it takes to cut in the butter, freeze the butter, grate it and return it to the freezer.) Then stir in the blueberries. Using a spatula stir in the cream until large dough clumps form. Press the dough against the bowl into a ball. (The dough will be sticky in places, and there may not seem to be enough liquid at first, but as you press, the dough will come together). Place the dough on a lightly floured surface and pat into a 8 to 9 – inch circle about ¾ -inch thick. Use a sharp knife to cut into 8 or so triangles; place on a cookie sheet lined with parchment paper or sprayed, 1 inch apart. Brush tops of scones with cream before baking. Bake until golden brown, about 20-23 minutes. Cool for 5 minutes before adding glaze.
Lemon Glaze Ingredients:
1/2 cup fresh lemon juice
2 cups sifted powdered sugar
Zest of 1 lemon
1 T butter (room temperature)
Instructions:
Add all ingredients to a bowl, stir well, and glaze blueberry scones before serving.
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