Lemon Blueberry Scones
Fresh Lemon Blueberry Scones with a delicious cream cheese glaze
Servings: 8 scones
Calories: 399kcal
Ingredients
Dry Ingredients
- ½ cup salted butter (frozen)
- 2¼ cups all-purpose flour
- ½ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon ground cinnamon
- 1 tablespoon lemon zest (or orange zest)
- 1 cup blueberries (or huckleberries)
- 2 ounces cream cheese (cubed)
Wet Ingredients:
- ½ cup buttermilk (or heavy cream)
- 1 tablespoon limoncello (or lemon juice)
- 1 large egg (beaten)
Glaze
- 2 ounces cream cheese (softened)
- 2 teaspoon limoncello (or lemon juice)
- ½ cup confectioner's sugar
Instructions
Lemon Blueberry Scones
- Before you start, place butter in the freezer for at least one hour, or until frozen solid. Add flour, sugar, baking powder, cinnamon, and lemon zest into a large bowl, mix to combine.
- Using a cheese grater, grate frozen butter into the dry ingredients. Use a pastry cutter or a fork to work the butter into the dry ingredients until crumbly. Stir blueberries/huckleberries and cubed cream cheese into dry ingredients.
- In small bowl, whisk ½ cup buttermilk, limoncello, and egg together. Make a well in the center of the dry ingredients, then pour wet ingredients into the center.
- Using a fork, gently work the wet ingredients into the flour mixture until the dough comes together. If necessary, add 1 tablespoon of buttermilk at a time to bind the dough together. The dough will be pretty crumbly. Do not overmix.
- Cover the workspace with a light sprinkle of flour, then turn the dough out onto the work surface. Gently press and push the dough into an 8" disc.
- Using a pastry cutter, divide the dough into 8 equal portions. Slice the dough into ½, then ¼, then ⅛. Do this by lowering the pastry cutter down to make the slices, then slide it outwards instead of lifting it up.
Preheat Oven to 400°F.
- Gently transfer the blueberry scones onto a parchment paper-covered baking sheet, leaving room for expansion. Chill in the fridge for 15 minutes. This keeps the scones from spreading too much. Bake for 18 to 20 minutes, or until golden brown.
- Transfer baked scones to a rack and cool for approximately 10 minutes.
Cream Cheese Lemon Glaze
- While the scones are cooling, prepare the cream cheese glaze. Mix softened cream cheese with limoncello or lemon juice in a small food processor. Add confectioner's sugar last. Mix thoroughly to make a smooth glaze.
- Transfer the glaze into a small Ziploc bag and poke a tiny hole into one of the corners. Squeeze the glaze down into the corner and drizzle glaze over the cooled scones.
Notes
- To make huckleberry scones, follow the same recipe, replacing the blueberries with huckleberries.
- Treat the scone dough very gently. Overworking the dough will cause the scones to be tough.
- Keep all your ingredients cold until needed. The colder the better. This prevents the butter from melting before baking. When the butter melts in the oven, it creates flaky, delicious scones.
- Most scone recipes call for brushing the tops of the scones with half and half or cream before baking. I tried the recipe by brushing the tops and without and got the same results.
- If using a convection oven, reduce the baking temperature to 375 degrees F.
- Serve the scones as soon as they're ready. Fresh scones taste the best. Store leftover scones in an airtight container in the refrigerator for up to 3 days.
- Reheat scones in a microwave for 15-30 seconds or for 10 minutes at 325 degrees in a toaster oven.
Nutrition
Serving: 1scone | Calories: 399kcal | Carbohydrates: 53g | Protein: 6g | Fat: 18g | Cholesterol: 70mg | Sodium: 163mg | Potassium: 256mg | Fiber: 2g | Sugar: 24g
