Lemon Blueberry Scones

60 mins
Serves 8
https://sallysbakingaddiction.com/glazed-lemon-blueberry-scones/

Directions

  1. 1Whisk flour, sugar, lemon zest, baking powder, and salt together in a large bowl.
  2. 2Whisk flour, sugar, lemon zest, baking powder, and salt together in a large bowl.
  3. 3Whisk flour, sugar, lemon zest, baking powder, and salt together in a large bowl.
  4. 4Grate the frozen butter using a box grater.
  5. 5Grate the frozen butter using a box grater.
  6. 6Grate the frozen butter using a box grater.
  7. 7Add the grated butter to the flour mixture and combine with a pastry cutter, two forks, or your fingers until the mixture comes together in pea-sized (or a little smaller) crumbs.
  8. 8Add the grated butter to the flour mixture and combine with a pastry cutter, two forks, or your fingers until the mixture comes together in pea-sized (or a little smaller) crumbs.
  9. 9Add the grated butter to the flour mixture and combine with a pastry cutter, two forks, or your fingers until the mixture comes together in pea-sized (or a little smaller) crumbs.
  10. 10Place the bowl of flour mixture in the freezer.
  11. 11Place the bowl of flour mixture in the freezer.
  12. 12Place the bowl of flour mixture in the freezer.
  13. 13Whisk 1/2 cup heavy cream, the egg, and vanilla extract together in a small bowl or a liquid measuring cup.
  14. 14Whisk 1/2 cup heavy cream, the egg, and vanilla extract together in a small bowl or a liquid measuring cup.
  15. 15Whisk 1/2 cup heavy cream, the egg, and vanilla extract together in a small bowl or a liquid measuring cup.
  16. 16Remove the flour mixture from the freezer.
  17. 17Remove the flour mixture from the freezer.
  18. 18Remove the flour mixture from the freezer.
  19. 19Drizzle the cream mixture over the flour mixture, add the blueberries, then gently mix together with a spatula or wooden spoon until everything appears moistened and the ingredients are just combined.
  20. 20Drizzle the cream mixture over the flour mixture, add the blueberries, then gently mix together with a spatula or wooden spoon until everything appears moistened and the ingredients are just combined.
  21. 21Drizzle the cream mixture over the flour mixture, add the blueberries, then gently mix together with a spatula or wooden spoon until everything appears moistened and the ingredients are just combined.
  22. 22Lightly flour a work surface/counter.
  23. 23Lightly flour a work surface/counter.
  24. 24Lightly flour a work surface/counter.
  25. 25Pour the dough onto the counter and, with floured hands, work dough into a ball as best you can.
  26. 26Pour the dough onto the counter and, with floured hands, work dough into a ball as best you can.
  27. 27Pour the dough onto the counter and, with floured hands, work dough into a ball as best you can.
  28. 28If the dough is too sticky, add a little more flour.
  29. 29If the dough is too sticky, add a little more flour.
  30. 30If the dough is too sticky, add a little more flour.
  31. 31If the dough seems too dry, add 1–2 more Tablespoons heavy cream.
  32. 32If the dough seems too dry, add 1–2 more Tablespoons heavy cream.
  33. 33If the dough seems too dry, add 1–2 more Tablespoons heavy cream.
  34. 34Press the dough into an 8-inch disc, about 1 inch thick.
  35. 35Press the dough into an 8-inch disc, about 1 inch thick.
  36. 36Press the dough into an 8-inch disc, about 1 inch thick.
  37. 37Using a sharp knife or bench scraper, cut the disc into 8 wedges.
  38. 38Using a sharp knife or bench scraper, cut the disc into 8 wedges.
  39. 39Using a sharp knife or bench scraper, cut the disc into 8 wedges.
  40. 40In a small bowl, mix the remaining 1 Tablespoon cream with the water.
  41. 41In a small bowl, mix the remaining 1 Tablespoon cream with the water.
  42. 42In a small bowl, mix the remaining 1 Tablespoon cream with the water.
  43. 43Brush the cream mixture on the scones.
  44. 44Brush the cream mixture on the scones.
  45. 45Brush the cream mixture on the scones.
  46. 46For extra sweetness and a little crunch, sprinkle with coarse sugar.
  47. 47For extra sweetness and a little crunch, sprinkle with coarse sugar.
  48. 48For extra sweetness and a little crunch, sprinkle with coarse sugar.
  49. 49Place scones on a plate or lined baking sheet and refrigerate for at least 15 minutes, or up to 24 hours.
  50. 50Place scones on a plate or lined baking sheet and refrigerate for at least 15 minutes, or up to 24 hours.
  51. 51Place scones on a plate or lined baking sheet and refrigerate for at least 15 minutes, or up to 24 hours.
  52. 52If refrigerating for longer than an hour, lightly cover the scones.
  53. 53If refrigerating for longer than an hour, lightly cover the scones.
  54. 54If refrigerating for longer than an hour, lightly cover the scones.
  55. 55Preheat oven to 400°F (204°C).
  56. 56Preheat oven to 400°F (204°C).
  57. 57Preheat oven to 400°F (204°C).
  58. 58Line a large baking sheet with parchment paper or silicone baking mat.
  59. 59Line a large baking sheet with parchment paper or silicone baking mat.
  60. 60Line a large baking sheet with parchment paper or silicone baking mat.
  61. 61Arrange chilled scones 2–3 inches apart on the prepared baking sheet.
  62. 62Arrange chilled scones 2–3 inches apart on the prepared baking sheet.
  63. 63Arrange chilled scones 2–3 inches apart on the prepared baking sheet.
  64. 64Bake for 22–25 minutes or until golden brown around the edges and lightly browned on top.
  65. 65Bake for 22–25 minutes or until golden brown around the edges and lightly browned on top.
  66. 66Bake for 22–25 minutes or until golden brown around the edges and lightly browned on top.
  67. 67Remove from the oven and let cool for 5 minutes before topping with icing.
  68. 68Remove from the oven and let cool for 5 minutes before topping with icing.
  69. 69Remove from the oven and let cool for 5 minutes before topping with icing.
  70. 70Whisk the confectioners’ sugar and 2 Tablespoons lemon juice together in a small bowl or liquid measuring cup.
  71. 71Whisk the confectioners’ sugar and 2 Tablespoons lemon juice together in a small bowl or liquid measuring cup.
  72. 72Whisk the confectioners’ sugar and 2 Tablespoons lemon juice together in a small bowl or liquid measuring cup.
  73. 73If desired, to thin out, whisk in an additional Tablespoon of lemon juice.
  74. 74If desired, to thin out, whisk in an additional Tablespoon of lemon juice.
  75. 75If desired, to thin out, whisk in an additional Tablespoon of lemon juice.
  76. 76Drizzle over warm scones.
  77. 77Drizzle over warm scones.
  78. 78Drizzle over warm scones.
  79. 79Store leftover scones covered tightly at room temperature for 2 days or in the refrigerator for 5 days.
  80. 80Store leftover scones covered tightly at room temperature for 2 days or in the refrigerator for 5 days.
  81. 81Store leftover scones covered tightly at room temperature for 2 days or in the refrigerator for 5 days.

Ingredients

  • 2 cups all-purpose flour (spooned & leveled), plus more for hands and work surface
  • 2 cups all-purpose flour (spooned & leveled), plus more for hands and work surface
  • 2 cups all-purpose flour (spooned & leveled), plus more for hands and work surface
  • 6 Tablespoons granulated sugar
  • 6 Tablespoons granulated sugar
  • 6 Tablespoons granulated sugar
  • 1 Tablespoon fresh lemon zest
  • 1 Tablespoon fresh lemon zest
  • 1 Tablespoon fresh lemon zest
  • 2.5 teaspoons baking powder
  • 2.5 teaspoons baking powder
  • 2.5 teaspoons baking powder
  • 0.5 teaspoon salt
  • 0.5 teaspoon salt
  • 0.5 teaspoon salt
  • 0.5 cup unsalted butter, frozen
  • 0.5 cup unsalted butter, frozen
  • 0.5 cup unsalted butter, frozen
  • 0.5 cup heavy cream (+ 1 Tablespoon for brushing), cold
  • 0.5 cup heavy cream (+ 1 Tablespoon for brushing), cold
  • 0.5 cup heavy cream (+ 1 Tablespoon for brushing), cold
  • 1 large egg, cold
  • 1 large egg, cold
  • 1 large egg, cold
  • 1.5 teaspoons pure vanilla extract
  • 1.5 teaspoons pure vanilla extract
  • 1.5 teaspoons pure vanilla extract
  • 1 heaping cup fresh or frozen blueberries (do not thaw)
  • 1 heaping cup fresh or frozen blueberries (do not thaw)
  • 1 heaping cup fresh or frozen blueberries (do not thaw)
  • 1 Tablespoon water, for brushing
  • 1 Tablespoon water, for brushing
  • 1 Tablespoon water, for brushing
  • optional for topping coarse sugar
  • optional for topping coarse sugar
  • optional for topping coarse sugar
  • 1 cup confectioners' sugar
  • 1 cup confectioners' sugar
  • 1 cup confectioners' sugar
  • 2 Tablespoons fresh lemon juice
  • 2 Tablespoons fresh lemon juice
  • 2 Tablespoons fresh lemon juice

Equipment

large bowlbox graterpastry cuttertwo forksspatulawooden spoonsharp knifebench scraperplatelined baking sheetparchment papersilicone baking matsmall bowlliquid measuring cup

Tips

  • It's imperative to keep the scone dough as cold as possible.
  • Grate the frozen butter using a box grater.
  • For extra sweetness and a little crunch, sprinkle with coarse sugar.
  • To obtain the desired flaky center and a crumbly exterior, keep the scone dough as cold as possible.
  • Chill the shaped scones for at least 15 minutes before baking, or refrigerate overnight.
  • Store leftover scones covered tightly at room temperature for 2 days or in the refrigerator for 5 days.
  • You can freeze scone dough wedges for 1 hour, then layer them in a freezer-friendly bag or container and bake from frozen, adding a few minutes to the bake time. Or thaw in the refrigerator overnight, then bake as directed.
  • You can freeze the baked and cooled scones before topping with icing. To thaw, leave out on the counter for a few hours or overnight in the refrigerator. Warm in the microwave for 30 seconds or on a baking sheet in a 300°F (149°C) oven for 10 minutes.
  • If scones are over-spreading as they bake, remove from the oven and press back into shape using a rubber spatula.
  • For sweeter scones, you can increase granulated sugar to 1/2 cup (100g).
  • For best results when making a larger quantity, make separate batches rather than doubling/tripling the recipe to prevent over or under working the scone dough.
  • Half and half can be used if heavy cream is not available, but avoid thinner liquids like regular milk or almond milk.