Blueberry Lemon Scones
A tasty combination of sweet and tart. Easy recipe for breakfast, brunch, or dessert!
Equipment
- Food processor
Ingredients
Scone
- 2 cups all-purpose flour
- ⅓ cup granulated sugar
- 2 ½ tsp baking powder
- ½ cup unsalted butter cold, cut into small cubes
- 1 cup dried blueberries
- 1⅓ cup heavy whipping cream divided
- 2 tsp lemon zest
Glaze
- 2 Tbsp Lemon Juice
- 1 cup powdered sugar
Instructions
- Preheat the oven to 400°F. Line a baking sheet with parchment paper and set aside.
- In your food processor, add flour, sugar, baking powder, and salt. Pulse briefly to mix.
- Add butter and pulse until butter is the size of small peas.
- Add lemon zest and 1 cup plus 1 Tbsp of heavy whipping cream and pulse until just combined.
- Turn the dough onto a clean work surface and shape into an 8-inch round disk. Cut the disc into 8 even wedges and transfer to baking sheet. Brush the top of each wedge with remaining heavy whipping cream. (If freezing, transfer to freezer at this stage)
- Bake until lightly/medium browned. 20-25 minutes. Transfer the scones to a wire rack and cool for 5-10 minutes.
- While the scones are cooling, whisk the lemon juice and powdered sugar together to form the glaze (can reduce to half or quarter batch if freezing some of the scones).
- Drizzle the glaze over the scones and allow to stand for 10-15 minutes to harden before serving.