Blueberry Scones with Lemon Glaze
These Blueberry Scones are always a huge hit. They are crumbly yet moist and are perfect for a tea party! They would also be great to have for a Mother's Day brunch, Easter morning, baby or bridal shower, and so much more!
Ingredients
- 2 cups All-Purpose Flour plus extra for hands and work surface
- 1/2 cup Granulated Sugar
- 2 1/2 tsp Baking Powder
- 1 tsp Cinnamon
- 1/2 tsp Salt
- 1/2 cup Unsalted Butter Frozen
- 1/2 cup Heavy Cream plus 2 tablespoons for brushing
- 1 large Egg
- 1 1/2 tsp Pure Vanilla Extract
- 1 cup Fresh or Frozen Blueberries
Icing
- 1 cup Confectioners Sugar
- 3 tbsp Lemon Juice
Instructions
- Preheat oven to 400 degrees.
- In a large mixing bowl, add dry ingredients (flour, sugar, baking powder, cinnamon, and salt).
- Grate frozen butter and add to dry ingredients with hands. Do not overwork.
- Whisk the wet ingredients together in a separate bowl (heavy cream, vanilla, and egg).
- Pour wet ingredients into dry ingredients along with blueberries and gently work together with hands. Do not overwork.
- Form dough into a disk on floured surface and cut into eight wedges.
- Place scones on parchment lined baking sheet. Brush scones with heavy cream and sprinkle with coarse sugar and place in refrigerate for 10 minutes.
- Bake for 22 - 25 minutes or until golden brown around edges.
Instructions for Icing
- Whisk together confectioners sugar and lemon juice.
- Once scones are removed from oven and cooled. Drizzle icing over top.