Lemon Blueberry Scones #SpringSweetsWeek
Lemon Blueberry Scones make a delicious treat for breakfast, brunch, or mid-afternoon snack. Bursting with fresh blueberries, these moist scones also have a wonderful lemon glaze.
Ingredients
Scone batter
- 2 cups flour
- ¼ Dixie Crystals Sugar plus 2 tbsp
- 2 ½ tsp baking powder
- ½ tsp salt
- zest of 1 large lemon
- ½ cup unsalted butter frozen (1 stick)
- ½ cup heavy cream
- 1 egg
- 1 tsp vanilla
- 1 cup fresh blueberries frozen can be used but see tip
Glaze
- 1 cup Dixie Crystals powdered sugar
- 2-3 tbsp fresh lemon juice
Instructions
- Preheat oven to 400 degrees. Line a large baking sheet a silicone baking mat or with parchment paper, set aside.
- In a large bowl, whisk the flour, sugar, baking powder, salt, and lemon zest.
- Grate the frozen butter using a box grater. (can also use a food processor)
- Toss the grated butter into the flour mixture and combine it with a a fork, or your fingers until the mixture resembles large crumbs. Set aside.
- In a small bowl, whisk the cream, egg, and vanilla together.
- Drizzle over the flour mixture and then lightly toss the mixture together using a spoon or spatula until everything is just moistened.
- Gently fold in the blueberries.
- The dough will be a little sticky, this is okay. Work the dough into a ball with floured hands as best you can and transfer to a floured surface.
- Press into a neat 8-inch circle and cut into 8 equal wedges with a sharp knife.
- Place scones at least 2 inches apart on the prepared baking sheet.
- Bake for 20-25 minutes or until lightly golden and cooked through.
- Remove from the oven and allow to cool for a few minutes.
- To make the glaze, mix together the powdered sugar and 2 tablespoons lemon juice together until smooth. Add another Tablespoon of lemon juice to thin out, if need be.
- Drizzle glaze over scones right before serving.