Description
These Glazed Lemon Blueberry Scones are a delightful treat perfect for breakfast or brunch. The combination of juicy blueberries and zesty lemon flavors in a tender scone, topped with a sweet lemon glaze, will surely brighten your day.
Ingredients
Scale
Dry Ingredients:
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Additional Ingredients:
- 6 tablespoons unsalted butter (cold, cut into cubes)
- 1 cup fresh or frozen blueberries
- 1 tablespoon lemon zest
- 2/3 cup heavy cream
- 1 large egg
- 1 teaspoon vanilla extract
For Glaze:
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
Instructions
- Preheat the Oven: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Add Butter and Blueberries: Cut in the cold butter until the mixture resembles coarse crumbs, then fold in the blueberries and lemon zest.
- Mix Wet Ingredients: In a separate bowl, whisk together the heavy cream, egg, and vanilla extract.
- Combine and Shape Dough: Pour the wet ingredients into the dry ingredients and mix gently. Transfer the dough to a floured surface, shape into a circle, and cut into wedges.
- Bake: Place the wedges on the baking sheet and bake for 18-20 minutes until golden brown.
- Make Glaze: Whisk together powdered sugar and lemon juice. Drizzle over warm scones.
Notes
- If using frozen blueberries, do not thaw to prevent excess moisture.
- For added texture, sprinkle coarse sugar on top before baking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 320
- Sugar: 21g
- Sodium: 220mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 55mg
