| Level: | Easy |
| Total: | 40 min |
| Prep: | 20 min |
| Cook: | 20 min |
| Yield: | 8 scones |
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 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
- 1/2 cup freshly squeezed lemon juice
- 2 cups confectioners’ sugar, sifted
- 1 tablespoon unsalted butter
- 1 lemon, zest finely grated
Instructions
- Preheat the oven to 400 degrees F.
- Sift together the dry ingredients; the flour, baking powder, salt, and sugar. Using 2 forks or a pastry blender, cut in the butter to coat the pieces with the flour. The mixture should look like coarse crumbs. Fold the blueberries into the batter. Take care not to mash or bruise the blueberries because their strong color will bleed into the dough. Make a well in the center and pour in the heavy cream. Fold everything together just to incorporate; do not overwork the dough.
- Press the dough out on a lightly floured surface into a rectangle about 12 by 3 by 1 1/4 inches. Cut the rectangle in 1/2 then cut the pieces in 1/2 again, giving you 4 (3-inch) squares. Cut the squares in 1/2 on a diagonal to give you the classic triangle shape. Place the scones on an ungreased cookie sheet and brush the tops with a little heavy cream. Bake for 15 to 20 minutes until beautiful and brown. Let the scones cool a bit before you apply the glaze.
- You can make the lemon glaze in a double boiler, or for a simpler alternative, you can zap it in the microwave. Mix the lemon juice with the confectioners’ until dissolved in a heatproof bowl over a pot of simmering water for the double-boiler method, or in a microwave-safe bowl. Whisk in the butter and lemon zest. Either nuke the glaze for 30 seconds or continue whisking in the double boiler. Whisk the glaze to smooth out any lumps, then drizzle the glaze over the top of the scones. Let it set a minute before serving.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 418 |
| Total Fat | 20 g |
| Saturated Fat | 12 g |
| Carbohydrates | 58 g |
| Dietary Fiber | 2 g |
| Sugar | 31 g |
| Protein | 4 g |
| Cholesterol | 57 mg |
| Sodium | 293 mg |
Reviews
Best scones I’ve ever had and light and airy! I replaced 2 tablespoons of the flour with 2 tablespoons of cornstarch and sifted it into the dry ingredients. I also started by grating all 5 tablespoons of butter onto a plate and put it in the freezer while I was preparing everything else to optimize the crumb effect. I also didn’t have cream so used half-and-half and it worked fine.
Can you use frozen blueberries for this recipe? If so, would you use all the same measurements?
This is still my go to recipe for scones! I vary the blueberries and use cranberries and even pistachios in place, Awesome!
Thank you, Tyler, for another winner!
Underbaked a little bit, otherwise really good
These are so good, I’ve used this recipe for a couple of years and it couldn’t be easier and everyone loves them, even kiddos!
Way too much cream or not enough flour in this recipe. The first batch came out too moist and flat. I used 1/2 cup of cream in the second batch and it was perfect.
This is so easy to make and it comes out amazing every time. I’ve used AP flour and I’ve substituted with Rice Flour. They come out great with either one. I’m also added lemon zest to the flour mixture to give it a little lemon taste when baking.
Can I make this without blueberries?
So delicious! Very light and moist! I halved the glaze recipe and had plenty. This is the only recipe for scones I will use from now on!