Blueberry Scones with Lemon Glaze

  • 26 Jan - 01 Feb, 2019
  • Mag The Weekly
  • Cookery


Blueberry Scones:

· 2 cups all-purpose flour

· 1 tablespoon baking powder

· ½ 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

Lemon Glaze:

· ½ cup freshly squeezed lemon juice

· 2 cups confectioners' sugar, sifted

· 1 tablespoon unsalted butter

· 1 lemon, zest finely grated


Preheat the oven to 400 degrees F.

Sift together the flour, baking powder, salt, and sugar. Using two forks or a pastry blender, cut in the butter to coat the pieces with the flour. Fold the blueberries into the batter. Make a well in the center and pour in the heavy cream. Mix together. Press the dough out on a lightly floured surface into a rectangle. Place the scones on an ungreased cookie sheet and brush the tops with a little heavy cream. Bake for 15 to 20 minutes until brown. Cool a bit before glazing.

You can make the lemon glaze in a double boiler. Mix the lemon juice with the confectioners' sugar until dissolved in a heatproof bowl in a microwave-safe bowl. Whisk in the butter and lemon zest. Drizzle the glaze over the top of the scones. Let it set a minute before serving.