Home>> Glazed Lemon Blueberry Scones
Need the perfect treat to make for Mother’s Day? AheadofThyme has got you covered with this delectable fresh and sweet treat!
2 cups all-purpose flour, plus more for dusting2 tablespoons sugar1 + ½ teaspoons baking powder¾ teaspoon salt¼ teaspoon ground cinnamon5 tablespoons unsalted butter, cold, cut into cubes1 cup fresh blueberries½ cup buttermilk½ cup + 1 tablespoon heavy cream, divided1 egg, beaten
½ cup confectioners’ sugarjuice from 1 lemon
Preheat oven to 400 F.In a large bowl, sift together flour, sugar, baking powder, salt, and cinnamon. Add butter and using your hands or a pastry cutter, cut the butter into the flour until the size of peas, working quickly so the butter stays cold. Carefully fold in blueberries so they don’t burst. In a small bowl, combine buttermilk and ½ cup heavy cream.Make a well in the center of the flour mixture, then pour in the liquid mixture. Use a rubber spatula to carefully fold the ingredients until the liquid is just incorporated. Roll the dough out onto a lightly floured surface, adding more flour as needed if too sticky to work with. Press down into a small rectangle, about 6-inches by 8-inches. Cut the dough in half once horizontally and twice vertically to create 6 equal rectangles. Slice each rectangle in half diagonally to form 12 triangle-shaped scones. Carefully transfer scones to a large half sheet baking pan lined with a silpat baking mat or parchment paper.In a small bowl, whisk together egg and 1 tablespoon heavy cream. Brush the tops of the scones with egg wash, then bake for 16-18 minutes, or until scones are lightly golden brown. Let cool 5 minutes in pan, then transfer to a wire rack to cool completely. While scones are cooling, combine confectioner’s sugar and half the lemon juice in in a small bowl. Whisk until combined, adding more lemon juice as needed to reach desired glaze consistency. When scones are cool, drizzle lemon glaze on top.
How to store: Store leftover scones in an airtight container at room temperature for up to 3 days.
How to freeze: Let the scones cool completely, then freeze in single layers between sheets of parchment for up to 3 months. To thaw, place in the refrigerator overnight or on the kitchen counter.
How to reheat: You can enjoy scones warm or at room temperature. To heat, you can place in a 300F preheated oven or air fryer until warmed through, about 5-10 minutes.