These blueberry scones are bursting with sweet berry flavor and topped with an easy lemon glaze. They are moist, tender and the perfect addition to any brunch spread!
Prep Time: 25 minutesminutes
Cook Time: 13 minutesminutes
Cool Time: 10 minutesminutes
Total Time: 48 minutesminutes
Servings: 12
Ingredients
Scone:
½cup (1 stick; 113 g)unsalted butter, cold
½cupheavy cream, plus more for brushing on top if desired
Cube the butter into 1/4-inch pieces. Then place back into the freezer until ready to use. You can also grate a frozen stick of butter.
In a large bowl or a food processor, whisk or pulse together the flour, sugar, baking powder, and salt. Pulse or using a pastry cutter or 2 forks, cut in the butter until the flour mixture resembles coarse crumbs. Place in the fridge while prepping the wet ingredients.
In a small bowl, whisk together the heavy cream, vanilla, and egg yolk. Drizzle over the flour mixture and add blueberries. Stir just until combined, being careful not to over mix. Don’t try to get the dough completely smooth; you want to avoid over working the dough (it should be a little crumbly). You can add an extra Tablespoon of cream if needed to combine.
Place the dough on a parchment paper. Gently press the dough into an 8-inch disk about 1-inch thick. The place in the freezer for 10 minutes to chill.
Preheat the oven to 400°F. Line a large baking sheet with parchment paper or a silicone mat.
Using a sharp knife or pizza cutter, cut the circle into 8 wedges. For petite scones you can cut those wedges in half to make 16 smaller triangles. Place on baking sheet at least 1-inch apart. Brush the top with heavy cream and sprinkle with coarse sugar.
Bake 13 to 15 minutes for smaller scones and 18-20 minutes for larger scones, or until the tops are golden brown. Transfer to a cooling rack to cool.
Glaze
In a small bowl, whisk together the melted butter, powdered sugar, and lemon juice (or cream) until smooth. Add lemon zest if desired and more liquid if needed to make it pourable but still thick. Drizzle on top of cooled scones.
Notes
Blueberries: You can use fresh or frozen blueberries. If using frozen, do not thaw. Variation: Instead of the glaze, you can brush the scones with heavy cream and then sprinkle 1 Tablespoon coarse sugar (demerara) over the tops right before baking. Storing: Keep in an airtight container or bag at room temperature for 1-2 days.Freezing: Wrap scones in plastic wrap and add to a freezer bag or container. Store in freezer for up to 1 month. Let thaw before enjoying.