Crazy good Blueberry Scones with Lemon Glaze. Just as good as your favorite cafe, maybe even better!
I have a date with vanilla ice cream and two more episodes of Big Little Lies (omg so goooood! what will I do when it’s over?) so I’m going to keep this short and sweet. Plus, this is literally the first time I have sat down in nearly 13 hours, so the head that appears to be attached to my body is, well, not. For some serious good news? my child has had two straight days in a row of pure awesomeness. No teacher complaints, no meltdowns and no biting. amen.
Anywho, short and sweet.
I made scones, you guys. They’re light, buttery, full of blueberries and topped with a sweet lemon glaze. I have always been a big fan of scones. They’re like the less guilty breakfast dessert, but don’t really taste like it (ok, there may be a few exceptions). For forever, I always assumed that scones were complicated to make since you needed to mix flour with cold butter and roll it out and blah blah blah.
You guys, don’t listen to that voice. It’s lying. Scones are super easy to make. If I can do it, you can totally do it.
So, on that note, I highly recommend you stop whatever you’re doing right now and make some scones.
just kidding! I’m not totally crazy. You can try it in the morning 🙂
Blueberry Scones with Lemon Glaze
Prep Time: 15 minutes | Cook Time: 18 minutes
Total Time: 33 minutes
Yield: 8 scones
Category: Bread + Muffins + Scones, Breakfast, Dessert + Sweets, Kid Approved!, Spring + Summer
FOR THE SCONES
2 cups all-purpose flour, plus more for hands and work surface
6 tablespoons granulated sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
zest of 2 lemons
1/2 cup unsalted butter, frozen
1/2 cup half and half (or heavy cream)
1 large egg
1 teaspoon vanilla extract
1 1/2 cups blueberries (fresh or frozen)
FOR THE GLAZE
1 cup confectioners’ sugar
2-3 Tablespoons fresh lemon juice
- Preheat oven to 425 degrees F and line a large baking sheet with parchment paper.
- In a large mixing bowl mix together the flour, sugar, baking powder, salt, and lemon zest until fully combined. Grate the frozen butter on a box grater and add the butter to the flour mixture. Use a large fork to combine the butter with the flour, finishing with your fingers until the mixture resembles course meal. Set aside.
- In a separate bowl whisk together the half and half, egg and vanilla extract. Pour it over the flour mixture and use a large rubber spatula or wooden spoon to combine until wet and dry ingredients are just combined. Very carefully fold in the blueberries. Although the dough will be wet and sticky, do not over work the dough.
- With floured hands, gather the dough and work it into a ball as best you can on a clean floured surface. Press the dough into an approximate 8-inch circle disc and cut into 8 equal slices.
- Carefully transfer scones to prepared baking sheet at least 1-2 inches apart. Brush the top of each scone lightly with a thin layer of half and half or cream and bake for approximately 18 minutes.
- Remove from the oven and allow to cool on a cooling rack. In the meantime, prepare the icing. Whisk together the confectioners’ sugar with the lemon juice in a small bowl. Once the scones have cooled, spread or drizzle 1-2 teaspoons of icing over the top of each one.