Lemon Glazed Blueberry Scones

Name: Lemon Glazed Blueberry Scones
Prep time: 20 min
Cook time: 18 min
Total time: 38 min
Yield: 8 scones
Cuisine: Deutsch
Ingredients: 2 cups All-purpose flour; 1/4 cup Granulated sugar; 1 tbsp Baking powder; 1/2 tsp Salt; 1/2 cup (1 stick) Cold unsalted butter, cut into small cubes; 3/4 cup Cold milk (whole or 2%); 1 cup Fresh blueberries; 1 cup Powdered sugar; 2-3 tbsp Fresh lemon juice

(0 Ratings)

These Lemon Glazed Blueberry Scones are a perfect embodiment of early spring indulgence. The scones themselves are incredibly tender and flaky, thanks to cold butter and minimal handling, with juicy blueberries studded throughout. A vibrant lemon glaze adds a burst of citrusy sweetness that perfectly complements the fruit. They're a simple yet elegant baked good that's wonderful for breakfast, brunch, or a special snack with a cup of coffee or tea.

speichern

Prep Time20 min

Cook Time18 min

Servings8 scones

DifficultyEasy

Equipment

Large bowlPastry blender (optional)Baking sheetParchment paper

Instructions

1
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. In a large bowl, whisk together flour, granulated sugar, baking powder, and salt.
2
Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. Gently fold in the fresh blueberries.
3
Pour in the cold milk and mix with a fork until just combined and a shaggy dough forms. Do not overmix. Turn the dough out onto a lightly floured surface and gently pat into a 3/4-inch thick round (about 8 inches in diameter).
4
Cut the dough into 8 wedges. Arrange the wedges on the prepared baking sheet, leaving some space between them. Bake for 15-18 minutes, or until the tops are golden brown and a wooden skewer inserted into the center comes out clean.
5
While the scones cool, prepare the lemon glaze: In a small bowl, whisk together powdered sugar and 2 tablespoons of lemon juice until smooth. Add more lemon juice, a teaspoon at a time, until you reach a pourable but thick consistency.
6
Once the scones are slightly cooled but still warm, drizzle generously with the lemon glaze. Serve immediately or allow the glaze to set.

Nutrition

Calories320 kcal

Protein5g

Fat15g

Carbohydrates

Frequently Asked Questions

Can I use frozen blueberries?

Yes, you can use frozen blueberries. Do not thaw them before adding to the dough to prevent bleeding. They might add a minute or two to the baking time.

How do I store leftover scones?

Store cooled scones in an airtight container at room temperature for up to 2-3 days. Reheat briefly in the microwave or oven for best results.

Can I prepare the dough ahead of time?

You can prepare the scone dough, cut the wedges, and place them on a baking sheet. Cover tightly with plastic wrap and refrigerate overnight. Bake directly from the fridge, adding a few extra minutes to the baking time.

What others say

No ratings yet

Be the first to rate this recipe and share your feedback.

Rate Recipe!

RECIPE BY

Leckere Rezepte

We are a team of passionate cooks and food enthusiasts.