Lemon Glazed Blueberry Scones are tender, bursting with blueberries and drizzled with lemon glaze
Prep Time25 minutesmins
Cook Time16 minutesmins
Total Time35 minutesmins
Course: Baked Good
Keyword: blueberry, Lemon, scone
Servings: 20medium-sized scones
Author: Adapted from Hob Knob B&B
Ingredients
Scones
3c.flour
1/2c.sugar
4tsp.baking powder
1/4tsp.salt
4tbsp.melted butter
1 1/2c.whipping cream
1 1/2c.fresh blueberries
1tsp.flour
Lemon Glaze
1/2c.powdered sugar
1tbsp.melted butter
1tbsplemon juice
1/8tsp.vanilla
1tbspwateror as needed
coarse sugar, optionallike demerara or turbinado, for sprinkling, optional
Instructions
Preheat oven to 375 degrees. Line baking sheet with parchment paper.
Mix together flour, sugar, baking powder and salt. Stir in melted butter.
Toss blueberries with 1 tbsp. flour to lightly coat. This helps prevent the blueberries from bleeding into the batter.
Fold in heavy cream and gently mix, adding blueberries after the batter starts to become moist. It's important not to overmix the batter and to touch it as little as possible while forming the scones.
Gently scoop out about 2 tablespoons and drop onto parchment paper, patting a little, if necessary, into shape. Bake for 15-17 minutes, or until browning just begins on the tops. Remove scones from hot pan right away to avoid over browning the bottoms of the scones.
While scones are cooling, make the glaze by stirring powdered sugar, melted butter, lemon juice, and vanilla in a bowl until smooth. Stir water into sugar mixture, if needed, to create a glaze which can be easily drizzled. Once scones have cooled, drizzle glaze onto scones and sprinkle with coarse sugar, if desired.
Notes
Adapted from Hob Knob B&B scone recipe. Variation - substitue 1 c. frozen raspberries and 1 c. white chocolate chips (or chopped white chocolate) for blueberries. Note - raspberries will bleed into batter a little so these are not always as pretty but the flavor combo is delicious.