Blueberry Scones

Indulge in the delightful world of baking with these Blueberry Scones topped with a zesty Lemon Glaze. Bursting with sweet and tangy flavors, these scones boast a perfect balance of buttery flakiness on the outside and tender softness within. The recipe is not only easy to follow but also allows for creative twists, making it a versatile treat for any occasion. Whether you're a seasoned baker or a kitchen novice, these scones are bound to become a favorite in your repertoire. So, roll up your sleeves and get ready for a baking adventure that promises to elevate your taste buds.

Versatile Fruit Options: While this recipe specifically calls for blueberries, you can customize it by using other fruits like raspberries, blackberries, or diced strawberries. The basic scone and glaze recipe serves as a versatile base for various fruit combinations.

Texture Control with Butter: The use of cold, diced butter in the scone dough is crucial for achieving the desired flakiness. When the scones bake, the cold butter creates pockets of steam, resulting in a light and airy interior, while the exterior remains buttery and flaky.

FAQs

1. Can I use frozen blueberries instead of fresh ones?

Yes, you can substitute frozen blueberries for fresh ones. However, keep in mind that frozen blueberries may release more moisture, so adjust the dough consistency accordingly.

2. Can I use salted butter instead of unsalted butter in the scone recipe?

It's recommended to use unsalted butter to control the salt content in the recipe. If you use salted butter, consider reducing the additional salt in the recipe.

3. How do I know when the scones are baked through?

The scones are done when the tops are golden brown, and a toothpick inserted into the center comes out clean. The baking time is around 20-23 minutes.

4. Can I make the scone dough ahead of time?

Yes, you can prepare the scone dough in advance and refrigerate it. Shape and bake the scones when ready to serve.

5. Is it necessary to refrigerate the scones before baking?

Chilling the scones before baking helps them maintain their shape and texture. It also enhances the flakiness. It's a recommended step but not mandatory.

6. How can I store the baked scones?

Once cooled, store the scones in an airtight container at room temperature. They are best enjoyed fresh but can be kept for a day or two.

7. Can I skip the lemon glaze?

Absolutely, the lemon glaze is optional. The scones are delicious on their own, or you can explore other glaze options or enjoy them plain.

8. Can I use a food processor instead of a pastry cutter for the scone dough?

Yes, a food processor can be used to cut the butter into the dry ingredients. Pulse until you achieve a pea-sized crumb texture.

9. Can I freeze the scone dough for later use?

Yes, you can freeze the shaped scone dough before baking. When ready to bake, allow them to thaw slightly and bake as instructed.

10. How can I adjust the sweetness of the lemon glaze?

Taste the glaze and adjust the sweetness by adding more powdered sugar for a sweeter taste or more lemon juice for a tangier flavor.

Make it

Blueberry Scones with Lemon Glaze

Ingredients:

For Scones:

2 cups all-purpose flour

3 tbsp granulated sugar

1 tbsp baking powder

1/2 tsp fine sea salt

1/2 cup cold unsalted butter, diced

1 large egg, cold, lightly beaten

1/2 cup cold heavy whipping cream, plus 2 tbsp to brush the tops

1 tsp vanilla extract

1 cup blueberries

1 tbsp coarse/raw sugar (or granulated sugar)

For Lemon Glaze:

2/3 cup powdered sugar

Zest from 1 lemon

1 tbsp fresh lemon juice (adjust for desired consistency)

Instructions:

For Scones:

Preheat oven to 400°F and line a baking sheet with parchment paper.

In a bowl, whisk together flour, sugar, baking powder, and salt. Add the diced butter and cut into pea-sized crumbs.

Gently fold in blueberries. Refrigerate while preparing liquid ingredients.

In a small bowl, whisk cream, egg, and vanilla. Pour into the flour mixture, and fold until moistened. Do not over-mix.

Transfer dough to a work surface, shape into a 1-inch thick, 7-inch wide disk. Cut into 8 wedges.

Place scones on the baking sheet, brush with cream and sprinkle with coarse sugar. Refrigerate for 15 minutes.

Bake for 20-23 minutes until golden brown. Cool on a rack.

For Lemon Glaze:

In a bowl, combine powdered sugar, lemon zest, and lemon juice. Adjust consistency with more sugar or lemon juice.

Once the scones are cooled, drizzle with lemon glaze.

Enjoy your delicious Blueberry Scones with Lemon Glaze!