Blueberry Scones with Lemon GlazePosted by Katie on May 7, 2013 in baked goods, breakfast | 33 comments
Scones are one of those delectable brunch items that are super fancy sounding and people think they are so hard to make. Let’s get this straight… they are so easy to make. I’ll be the first one to admit that over the past few years I’ve been intimidated to make scones. The first time I ever tried making scones was from a box mix. On the back of the mix there was a recipe for ramping up the recipe from muffins and making them into scones. I was up for the challenge… with a few additional steps I had made scones.
It wasn’t until last year that I tried tackling scones from scratch. Seriously, what was I waiting for? I made these orange-poppy scones for the Queen’s Diamond Jubilee tea party we had at work. We shopped at the only British store in town and purchased a wide-variety of teas, biscuits (which are really cookies), clotted cream, and store-bought scones. Of course I decided to bring some homemade scones to the celebration. Of course not only were my co-workers impressed but they are were so thankful for the homemade variety. Scones are so incredibly easy to make!
Now, back to these blueberry scones with lemon glaze. The other weekend I didn’t have any eggs on hand for breakfast. I also knew that we would not go out to eat that morning. Breakfast in our house is one that typically is done leisurely on the weekend with eggs, potatoes, a breakfast meat, and on occasion will start with a bowl of chopped fruit or a pastry! Weekend breakfast is truly an experience that we look forward to. So what was I to do with no eggs… well make scones (of course after . Luckily, I had a pint of local blueberries in the refrigerator, so at that point I knew I was destined to make blueberry scones. The lemon glaze was a no brainer since I typically like a sweeter scone and I knew that the powdered sugar from the glaze would sweeten these babies right up. Dense like a typical scone yet moist in the center. Nothing worst to me than eating a rock-hard scone.
Make these scones for mom (or someone who is close to you) this mother’s day!
Recipe Adapted from Food Network
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 tablespoons sugar
- 5 tablespoons unsalted butter, cold, cut in chunks
- 1 cup fresh blueberries
- 1 cup heavy cream, plus more for brushing the scones
- 1/2 cup freshly squeezed lemon juice
- 1 cup confectioners' sugar, sifted
- 1 tablespoon unsalted butter
- 1 lemon, zest finely grated
- Preheat the oven to 400 degrees Fahrenheit.
- In a large bowl sift together the dry ingredients; flour, baking powder, salt, and sugar. Using a pastry blender, cut in the butter and coat the pieces with the flour mixture (the mixture should look like coarse crumbs). Fold the blueberries into the batter (make sure not to mash the blueberries because the coloring will bleed into the dough). Make a well in the center of the blueberry dough mixture and pour in the heavy cream. Fold everything together just to incorporate; do not overwork the dough.
- On a lightly floured surface lay the dough out into a rectangle about 12 by 3 by 1 1/4 inches. Cut the rectangle in 1/2 then cut the pieces in 1/2 again, giving you 4 (3-inch) squares. Cut the squares in 1/2 on a diagonal to give you the classic triangle shape. Place the scones on an ungreased cookie sheet and brush the tops with a little heavy cream. Bake for 20 minutes until golden brown. Let the scones cool a bit before you apply the glaze.
- In a microwave safe bowl melt the butter and lemon zest for 30 seconds. Mix the lemon juice with the confectioners' sugar until dissolved and whisk in the butter and lemon zest. Whisk the glaze to smooth out any lumps, then drizzle the lemon glaze over the top of the scones. Let the scones set a minute before serving.
Don’t forget to check out the other amazing Brunch Week recipes:
Brunch Beverage Recipes
Brunch Egg Recipes
An Easy Italian Egg Recipe by Cook the Story
Asparagus Tomato Frittata by Big Bear’s Wife
Sausage and Egg Muffins by Small Wallet Big Appetite
Mennonite Gold Hash & Eggs by The Vintage Cook
Brie and Herb Omelette by Noshing With The Nolands
Hangover Breakfast Burrito by Cooking In Stilettos
Brunch Recipes for Breads, Grains, Cereals and Pancake-Type Yums
Brunch Dessert Recipes
Marcona Almond and Duck Fat Brittle by Vanilla Lemonade
Kiwi and Rose Cream Trifle by Culinary Adventures with Camilla
Banana “Ice Cream” by Amanda’s Apron
Grilled Strawberry, Brie, Chocolate and Walnut Sandwich by Confessions of an Overworked Mom
Chocolate Coated Mini Donuts by Kokocooks