Blueberry Lemon Scones – tender flaky scones with fresh blueberries throughout and a dreamy lemony glaze!
Me: you want me to make these again, really?
Me: you’re not tired of them?
You guys. I’ve made these three days in a row.
Summer break is here! And that means I lose all interest in cooking dinner… but gain all kinds of enthusiasm for making a proper breakfast!
I love not being rushed in the mornings.
Made my Strawberry Shortcake Scones, which are a family favorite, but always a weekend thing during the school year.
The next day (because, why not!) I decided to alter them slightly with blueberries and lemon zest.
And then made them two more times. Ya, we sort of love them.
adapted from these!
Other Homemade Scones you might enjoy!
Watch the video to see how they’re made!
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 3 tablespoons granulated sugar
- 1/2 teaspoon kosher salt
- zest from two lemons (about 2 tablespoons), divided
- 6 tablespoons chilled unsalted butter , cut into small cubes
- 1 cup fresh blueberries
- 3/4 cup half and half
- 3 cups powdered sugar
- 1/3 cup half and half
- 1/2 teaspoon vanilla
- lemon zest
Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.
In a large mixing bowl, combine flour, baking powder, sugar, salt, and half of the lemon zest. Add butter and cut in with a pastry blender (or your hands) until mixture resembles crumbs.
Toss in blueberries and coat lightly with the flour mixture. Add half and half and fold together gently until the mixture just begins to come together and form a soft dough. (Do not knead or over mix the dough.)
Turn dough out onto a floured surface and pat into a 1-inch thick rectangle or circle. (If dough is very sticky, sprinkle with just a hint of flour.)
Using a sharp knife, cut into triangles. (If you shaped your dough into a rectangle, you'll get 12. If you shaped the dough into a circle, you'll get 8.)
Place scones on prepared baking sheet and bake 16-18 minutes or until cooked through and golden.
Place a sheet of parchment on a work surface, then place a cooling rack over top of parchment. Remove scones from pan to cooling rack. Cool about 10 minutes.
In the meantime, make glaze by whisking together powdered sugar, vanilla, half and half, and the remaining lemon zest until smooth. (If glaze is too thick, add a bit more cream. If it’s too thin, add more powdered sugar.)
Generously drizzle scones with the glaze. (Glaze will firm up when scones are completely cool.) Eat and enjoy!
Half n Half is simply equal parts whole milk and heavy cream.