Home>> Glazed Lemon Blueberry Scones
Need the perfect treat to make for Mother’s Day? AheadofThyme has got you covered with this delectable fresh and sweet treat!
- 2 cups all-purpose flour, plus more for dusting
- 2 tablespoons sugar
- 1 + ½ teaspoons baking powder
- ¾ teaspoon salt
- ¼ teaspoon ground cinnamon
- 5 tablespoons unsalted butter, cold, cut into cubes
- 1 cup fresh blueberries
- ½ cup buttermilk
- ½ cup + 1 tablespoon heavy cream, divided
- 1 egg, beaten
- ½ cup confectioners’ sugar
- Juice from 1 lemon
- Preheat oven to 400 F.
- In a large bowl, sift together flour, sugar, baking powder, salt, and cinnamon. Add butter and using your hands or a pastry cutter, cut the butter into the flour until the size of peas, working quickly so the butter stays cold. Carefully fold in blueberries so they don’t burst.
- In a small bowl, combine buttermilk and ½ cup heavy cream.
- Make a well in the center of the flour mixture, then pour in the liquid mixture. Use a rubber spatula to carefully fold the ingredients until the liquid is just incorporated.
- Roll the dough out onto a lightly floured surface, adding more flour as needed if too sticky to work with. Press down into a small rectangle, about 6-inches by 8-inches. Cut the dough in half once horizontally and twice vertically to create 6 equal rectangles. Slice each rectangle in half diagonally to form 12 triangle-shaped scones. Carefully transfer scones to a large half-sheet baking pan lined with a silpat baking mat or parchment paper.
- In a small bowl, whisk together egg and 1 tablespoon heavy cream. Brush the tops of the scones with egg wash, then bake for 16-18 minutes, or until scones are lightly golden brown. Let cool for 5 minutes in pan, then transfer to a wire rack to cool completely.
- While scones are cooling, combine confectioner’s sugar and half the lemon juice in a small bowl. Whisk until combined, adding more lemon juice as needed to reach desired glaze consistency. When scones are cool, drizzle lemon glaze on top.
How to store: Store leftover scones in an airtight container at room temperature for up to 3 days.
How to freeze: Let the scones cool completely, then freeze in single layers between sheets of parchment for up to 3 months. To thaw, place in the refrigerator overnight or on the kitchen counter.
How to reheat: You can enjoy scones warm or at room temperature. To heat, you can place in a 300F preheated oven or air fryer until warmed through, about 5-10 minutes.