Lemon Blueberry Scones

Lemon Blueberry Scones

Bianca Trejo

Bianca Trejo

April 27th, 2018

Lemon Blueberry Scones

Serves 8
45 minutes total time
30 minutes active time
Easy

Make sure your butter is cold when cutting it into flour mixture. Once butter/flour mixture resemblescoarse crumbs, freeze this mixture for 10 minutes while you prepare your glaze.

Ingredients

Scones
Zest of two lemons
2 cups all-purpose flour
1/3 cup granulated sugar
2 ½ teaspoons baking powder
½ teaspoon salt
½ cup unsalted butter, cold & cubed
½ cup half & half
1 teaspoon vanilla paste
1 large egg
1 tablespoon fresh lemon juice
1 ¼ cups of fresh blueberries

Glaze
1 cup confectioner’s sugar
2-3 tablespoons fresh lemon juice
1 tablespoon half & half
1/8 teaspoon salt
Egg wash
1 tablespoon half & half
1 egg

Directions
To Make the Scones

Preheat oven to 425F. In a stainless steel bowl, measure flour, granulated sugar, baking powder & salt.

In a liquid measuring cup, measure out half & half. Add the egg, vanilla paste, lemon juice & zest. Whisk together and refrigerate.

Pull butter from refrigerator and cut into ½ inch cubes. Incorporate into flour mixture with a pastry cutter until a coarse pebble-like texture is achieved. Add blueberries to bowl. Chill mixture in the freezer for 10 minutes and meanwhile make the glaze and egg wash.**

Once the mixture is chilled, pour liquid ingredients into flour/blueberry mixture and gently mix together with a spatula just until incorporated. Do not over-mix or scones will come out tough.

Dump mixture onto a floured surface and gently press together into a 9 inch round.

Cut into 8 even triangles. Place on parchment-lined baking sheet and brush each scone with egg wash.

Bake for a total of 22 minutes, rotating scones halfway through baking.

Let scones cool for 12-15 minutes. Put glaze in a small pastry bag, cut a small hole at the tip and glaze scones.

Ideally, these are to be eaten the same day they are baked but will last a few days in an airtight container.

**To Make the Glaze

Whisk together confectioner’s sugar, lemon juice, half & half and salt, until a homogenous mixture achieved.

**For the Egg wash

Whisk together egg and half & half. Using a pastry brush, brush egg wash all over scones. This will give a nice golden shine to the scones.

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Ingredients

  • Zest of two lemons
  • 2 cups all-purpose flour
  • 1/3 cup granulated sugar
  • 2 ½ teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup unsalted butter, cold & cubed
  • ½ cup half & half
  • 1 teaspoon vanilla paste
  • 1 large egg 
  • 1 tablespoon fresh lemon juice
  • 1 ¼ cups of fresh blueberries
  • For the Glaze
  • 1 cup confectioner’s sugar
  • 2-3 tablespoons fresh lemon juice
  • 1 tablespoon half & half
  • 1/8 teaspoon salt
  • For the Egg Wash
  • 1 tablespoon half & half
  • 1 egg
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