Glazed Lemon Blueberry Scones
Ingredients
The scones
-
2
cups
all-purpose flour
-
6
Tablespoons
granulated sugar
-
1
Tablespoon
fresh lemon zest
-
2½
teaspoons
baking powder
-
½
teaspoon
salt
-
½
cup
unsalted butter, frozen
-
½
cup
heavy cream
-
1
large
egg
-
1½
teaspoons
pure vanilla extract
-
1 heaping
cup
fresh or frozen blueberries
-
for topping
coarse sugar
The lemon icing
-
1
cup
confectioners’ sugar
-
3
Tablespoons
fresh lemon juice
Instructions
- Whisk the dry ingredients in a large bowl and grate the frozen butter into the mixture.
- Combine the butter with the dry ingredients until crumbly.
- In a separate bowl, whisk together the wet ingredients and add to the dry mixture along with the blueberries.
- Form the dough into a ball, then press into an 8-inch disc and cut into 8 wedges.
- Brush the scones with heavy cream and sprinkle with coarse sugar.
- Refrigerate the scones for at least 15 minutes.
- Preheat the oven to 400°F (204°C) and prepare a baking sheet.
- Bake the scones for 22-25 minutes until golden brown.
- Prepare the icing and drizzle over the warm scones.
Nutrition Facts (estimated)
Servings
8
Calories
250
Total fat
12g
Total carbohydrates
35g
Total protein
3g
Sodium
200mg
Cholesterol
40mg
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