Blueberry Scones with Lemon Glaze

Popular.  That’s what so many of us what to be. Even after we leave school and enter adulthood, many of us still crave it.  Even if someone doesn’t know you or even speak to you.   You can win the war of ignorance.  Food wins the war.  Want to bring something quick and easy before a long day of work and win the approval of your coworkers?   Give this a whirl.  Best of all, if there are leftovers (highly doubtful) you will win their approval by saying “hey, feel free to take it home for a quick breakfast in the morning.”

Betty Twist:  This recipe can also use fresh strawberries or fresh or frozen raspberries. Lemon glaze can be used as well, or melted chocolate in place of the glaze. One more tip:  this is so not a diet recipe.  If you are actually attempting to watch calories please visit the other scone recipe here: Pumpkin Scones with Vanilla Glaze

Adapted from Sur La Table Class

For the scones:

1 cup of heavy cream (plus more for brushing on top)

1 large egg, beaten

1 tsp of vanilla bean paste (or extract)

Zest of 1 lemon divided between the scone and the glaze

2 1/2 cups of AP flour (and some for dusting your work surface)

1/3 cup granulated sugar

1 tbsp baking powder

1 tsp salt

6 tbsp cold butter cut into cubes

3/4 cup of blueberries (fresh or frozen)

For the glaze:

1/2 cup confectioners sugar

1 tbsp of fresh lemon juice

a couple drops of lemon extract

1/2 tsp of lemon zest

Directions:Preheat oven to 425 F.

  1. Mix first four ingredients in a separate container.  Set aside.
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    The wet items to be combined: cream, vanilla bean paste, egg, and lemon (not yet zested)

     

  2. Combine dry ingredients (flour, baking powder, salt, zest) into a food processor fitted with your metal blade for 10 seconds to combine.
  3. Add in butter and pulse until butter is the size of small peas.
  4. wp-1462972995071.jpg
    The dry items to be combined in the food processor.

    4.  Move dry ingredients from the food processor and place in a bowl.

  5. Add blueberries and stir to coat without breaking them up.
  6. Make a “well” in the middle of your dry ingredients and pour in your wet ingredients.
  7. Stir gently until a barely together dough forms.
  8. Place barely together dough on floured workspace and use the tips of your fingers to work the dough into a disk.

    wp-1462972985588.jpg
    The dough in its barely mixed stage.  Finger tips only from here.
  9. Using a pizza cutter (or pastry cutter or bench scraper or knife) cut scone dough into 8 pieces or smaller as long as they are the same shape to ensure even cooking time.
  10. Place cut scones onto a cookie sheet .
  11. Brush with some extra heavy cream for an even golden brown top for the scones.
  12. Cook 14-16 minutes.
  13. Allow to cool on a cooling rack.
  14. Prepare glaze: Combine all glaze ingredients and mix.  Glaze shouldn’t be too runny otherwise you will have soggy scones.
  15. When scones are cool use a spoon a place some glaze on the top of each.
  16. Enjoy and the hero of your workplace!
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The last remaining scone.  Meant to take pictures earlier, but my coworkers emptied my tray before I took any.  This one was safely at home meant for the morning.

6 Comments Add yours

  1. Reblogged this on Bliss in a Jar and commented:
    Looks so yummy!!! It’s in my to do list of the month.

    1. bsickles says:

      I’ve never tried that. I don’t see why you couldn’t but I would stick with full fat yogurt. Let me know if you try it that way. I’d love to hear the results

  2. Hmm…can I replace heavy cream with yogurt?

    1. bsickles says:

      I’ve never tried that. I don’t see why you couldn’t but I would stick with full fat yogurt. Let me know if you try it that way. I’d love to hear the results

      1. Cool! I use Greek yogurt. I’ll keep you posted!

      2. bsickles says:

        Can’t wait to hear how it turns out

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