Blueberry Scones with Lemon Zest and Icing Recipe
Delight in these classic homemade Blueberry Scones, featuring a tender crumb studded with juicy blueberries and topped with a sweet glaze. Perfect for breakfast or an afternoon treat, these scones combine a light, flaky texture with a hint of lemon zest for a refreshing twist.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 8 scones 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Scones
- 2 ½ cups all-purpose flour
- 3 tablespoons granulated sugar
- 4 teaspoons baking powder
- 2 teaspoons lemon zest (optional)
- ½ teaspoon salt
- ⅓ cup unsalted butter (cold, cut into pieces)
- 2 eggs (beaten)
- ¾ cup heavy whipping cream
- 1 ¼ cups blueberries (fresh or frozen)
- Heavy whipping cream (to brush top of scones)
- Granulated sugar (to sprinkle top of scones)
Icing
- 3 tablespoons powdered sugar
- 1 tablespoon heavy whipping cream
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the scones.
- Mix Dry Ingredients: In a mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, lemon zest if using, and salt.
- Cut in Butter: Using a pastry cutter, cut the cold unsalted butter into the flour mixture until it resembles coarse crumbs, ensuring even distribution of fat for flakiness.
- Add Wet Ingredients: In a separate bowl, beat the eggs and combine with ¾ cup heavy whipping cream. Add this egg mixture into the well of the flour mixture and mix until a dough forms.
- Fold in Blueberries: Turn the dough out onto a flat surface and sprinkle some of the blueberries over it. Gently fold the dough to incorporate the berries, then repeat with the remaining blueberries, handling as little as possible to keep the dough tender.
- Shape Dough: Pat or lightly roll the dough into an 8-inch circle on the surface.
- Cut Wedges: Cut the dough circle into 8 equal wedges to form individual scones.
- Prepare for Baking: Place the wedges 1 inch apart on an ungreased baking sheet. Brush the tops with heavy whipping cream and sprinkle with granulated sugar for a golden, sweet crust.
- Bake Scones: Bake in the preheated oven for 18-22 minutes, or until the tops are golden brown. Remove the scones from the oven and allow to cool slightly on the baking sheet.
- Make Icing: While scones cool, combine the powdered sugar and 1 tablespoon heavy whipping cream in a small bowl until smooth to create a drizzle glaze.
- Glaze Scones: Once scones have cooled slightly but are still warm, place them on a serving plate and drizzle the icing over the top.
Notes
- Be gentle when folding in blueberries to avoid crushing them and turning the dough purple.
- Use cold butter to ensure flaky texture in the scones.
- Lemon zest is optional but adds a nice fresh note to complement the blueberries.
- For best results, use fresh blueberries or if using frozen, do not thaw to prevent excess moisture.
- Scones are best enjoyed the day they are made but can be stored in an airtight container for up to 2 days.
Keywords: blueberry scones, breakfast scones, easy scone recipe, baked scones, homemade scones, blueberry pastry
