Lemon Blueberry Scones
Ingredients
The Scones
-
2½
cups
all-purpose flour
-
¼
cup
granulated sugar
-
1
tablespoon
baking powder
-
1
teaspoon
salt
-
8
tablespoons
unsalted butter, cold and cut into chunks
-
1
tablespoon
lemon zest
-
1
cup
fresh blueberries
-
1
cup
heavy cream
-
1
teaspoon
vanilla extract
The Glaze
-
1
cup
confectioner's sugar, sifted
-
2-3
tablespoons
lemon juice
-
1
tablespoon
lemon zest
Instructions
- Preheat the oven to 400°F (200°C).
- In a large mixing bowl, whisk together flour, sugar, baking powder, and salt.
- Cut in the cold butter and lemon zest until the mixture resembles coarse crumbs.
- Gently fold in the blueberries without mashing them.
- Make a well in the center and pour in the heavy cream and vanilla extract, then stir until a rough ball forms.
- Transfer the dough to a floured surface and knead gently for 3-4 minutes.
- Press the dough into a circle about ¾ inch thick and cut into 8 wedges.
- Place the wedges on an ungreased baking sheet and brush the tops with heavy cream.
- Bake for 15-20 minutes until lightly browned, checking after 12 minutes.
- Let cool on a wire rack for about 5 minutes before serving warm.
- For the glaze, whisk together confectioner's sugar, lemon juice, and lemon zest until smooth, then drizzle over the scones.
Nutrition Facts (estimated)
Servings
8
Calories
429
Total fat
13g
Total carbohydrates
67g
Total protein
9g
Sodium
467mg
Cholesterol
33mg
You might also like