Blueberry scones with lemon and blueberry glaze
Preppy Kitchen · ♥ 21.5K likes · 578.4K views · 12 min video
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Read about quick breads in the BrightCulinary Book
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Ingredients
Method
Techniques
- 240 g all-purpose flour
- 66 g granulated sugar
- ½ tsp salt
- 2 tsp baking powder
In a big bowl combine 240 g all-purpose flour, 66 g granulated sugar, 1/2 teaspoon salt and 2 teaspoons baking powder; whisk.
- butter
Sprinkle in the cubed cold butter, toss and squeeze it into the flour by hand (or with a pastry blender, fork or knife) until no cubes remain and the largest pieces are almond-sized.
Working in the butter
- 1 lemon lemon zest
- 170 g blueberries
Add the zest of one lemon and 170 g blueberries, fresh or frozen without thawing; toss to distribute.
Lemon zest and blueberries
- ¾ cup heavy cream
- 1 whole egg
Mix 3/4 cup heavy cream with 1 large egg well.
Pour into the dry ingredients and fold gently just to a shaggy, evenly wet dough, without working the gluten.
- flour
Flour the counter and hands, turn out the dough, form a ball (knead a few times only if needed) and shape into a disc about 8 inches across.
Variation: make the dough a day or two ahead and refrigerate, or freeze the cut scones up to three months; bake straight from cold.
Cut into 8 wedges with a floured knife, cleaning and flouring it between cuts; place on a lined baking sheet.
Cutting eight wedges
Freeze 20 minutes so they firm up; preheat the oven to 400F halfway through.
Bake at 400 degrees 20 to 25 minutes, until the tops are lightly browned and the bottoms golden.
- 2 cup powdered sugar
- ½ lemon lemon zest
- 3 tbsp fresh lemon juice
For the lemon glaze, mix 2 cups sifted powdered sugar with the zest of half a lemon and about 3 tablespoons lemon juice to a drizzling consistency.
- blueberries
Variation: divide the glaze and mash a handful of blueberries into half with a fork for a pink blueberry glaze; thin with lemon juice or thicken with powdered sugar.