Lemon Blueberry Scones with Glaze

Name: Lemon Blueberry Scones with Glaze
Prep time: 20 min
Cook time: 18 min
Total time: 38 min
Yield: 8 scones
Cuisine: Deutsch
Ingredients: 2 cups All-purpose flour, plus more for dusting; 1/4 cup Granulated sugar; 1 tbsp Baking powder; 1/2 tsp Salt; 1/2 cup (113g) Unsalted butter, very cold and cubed; 1/2 cup Buttermilk (or milk with 1/2 tbsp lemon juice); 1 Large egg; 1 tbsp Lemon zest (from 1-2 lemons); 1 cup Fresh blueberries; For the Glaze:; 1 cup Powdered sugar; 2-3 tbsp Fresh lemon juice

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These delightful Lemon Blueberry Scones are a perfect treat for a spring morning, afternoon tea, or brunch. The scones are wonderfully light and tender, studded generously with juicy blueberries and infused with vibrant lemon zest. A simple, sweet lemon glaze drizzles over the warm scones, adding an extra layer of citrusy brightness. They are surprisingly easy to make and guaranteed to be a crowd-pleaser.

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Prep Time20 min

Cook Time18 min

Servings8 scones

DifficultyEasy

Equipment

Large mixing bowlPastry blender (optional)Baking sheetParchment paper

Instructions

1
Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper. In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt. Add the lemon zest and mix.
2
Add the very cold, cubed butter to the dry ingredients. Using a pastry blender, two knives, or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining.
3
In a separate small bowl, whisk together the buttermilk and egg. Pour the wet ingredients into the dry ingredients and mix with a fork until just combined. Be careful not to overmix.
4
Gently fold in the fresh blueberries. Turn the dough out onto a lightly floured surface. Gently pat the dough into a 1-inch thick circle (about 8 inches in diameter). Do not overwork the dough.
5
Using a sharp knife or a round cookie cutter, cut the dough into 8 wedges or rounds. Transfer the scones to the prepared baking sheet, spacing them about 1-2 inches apart.
6
Bake for 15-18 minutes, or until the tops are lightly golden brown and a wooden skewer inserted into the center comes out clean. While the scones cool slightly, prepare the glaze by whisking powdered sugar with lemon juice until smooth. Drizzle the glaze over the warm scones before serving.

Nutrition

Calories350 kcal

Protein6g

Fat15g

Carbohydrates

Frequently Asked Questions

What's the secret to light and fluffy scones?

The key is to use very cold butter and to avoid overmixing the dough. Cold butter creates pockets of steam as it melts in the oven, leading to a flaky texture. Overmixing develops gluten, resulting in tough scones.

Can I use frozen blueberries?

Yes, you can use frozen blueberries. Do not thaw them before adding to the dough. If you use frozen, they might bleed a bit more color into the dough, but the taste will still be great.

How long do these scones stay fresh?

Scones are best eaten fresh on the day they are baked. You can store leftovers in an airtight container at room temperature for up to 2 days, but they will become less tender. Reheat briefly in a toaster oven for best results.

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RECIPE BY

Leckere Rezepte

We are a team of passionate cooks and food enthusiasts.