Lemon Blueberry Scones
Description
These lemon blueberry scones are rich and tender, with juicy blueberries in every bite and a refreshing sweet and tangy lemon glaze on top!
Ingredients
•
2 cups all-purpose flour
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1/3 cup white sugar
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2 teaspoons baking powder
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1 lemon, zested
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1/4 teaspoon salt
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1/4 teaspoon baking soda
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1/2 cup cold butter, cubed
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1 cup fresh blueberries
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1/2 cup heavy cream
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1 large egg
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1 tablespoon fresh lemon juice
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2 tablespoons heavy cream
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1/4 cup powdered sugar
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1 1/2 teaspoons fresh lemon juice
Directions
1
Preheat the oven to 400 degrees F (200 degrees C). Line 2 baking sheets with parchment paper and set aside.
2
To make the scones: Combine flour, sugar, baking powder, lemon zest, salt, and baking soda in the bowl of a food processor; pulse 3 or 4 times to mix. Add butter and pulse until mixture resembles coarse crumbs, 20 to 25 times. Pour mixture into a large bowl. Fold in blueberries, making sure they are well coated with the dry ingredients.
3
Whisk 1/2 cup heavy cream, egg, and lemon juice together in a small bowl using a fork until smooth; stir into flour mixture and mix just until slightly moistened.
4
Turn dough out onto a well floured surface. Gather dough in a circle using floured hands, kneading only slightly to incorporate any remaining dry ingredients. Flatten dough into a 9-inch round disc; cut disc into 8 triangles. Transfer scones using a bench scraper to the prepared baking sheets (4 scones per baking sheet). Brush scones with 2 tablespoons heavy cream.
5
Bake in the preheated oven until light brown, 20 to 23 minutes. Remove from the oven and let cool completely, about 30 minutes.
6
To make the lemon glaze: Mix powdered sugar and lemon juice together in a small bowl. Transfer to a small resealable plastic bag; snip the corner off of the bag using scissors, and drizzle cooled scones with glaze.