Description
This Lemon Blueberry Scone recipe is seriously fantastic. I created this recipe after doing a lot of research on scones, and I think these are pretty perfect. My whole family love them. They have a little crunch on the outside and are soft on the inside.
Ingredients
Scones:
- 2 1/2 cups unbleached all purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1/3 cup granulated sugar
- 1/2 cup plain Greek yogurt or sour cream
- 1/2 cup heavy whipping cream
- 1 large egg
- 1/4 cup pure maple syrup
- 1 lemon, zest and juice (about 1/4 cup)
- 1/2 cup unsalted butter, frozen and grated
- 1 cup fresh blueberries
Glaze:
- 1 cup powdered sugar
- 1/4 cup heavy whipping cream
- 1/2 teaspoon pure vanilla
Instructions
- Preheat oven to 400 degrees. Line a cookie sheet with parchment paper.
- In a large bowl, sift together flours, baking powder, baking soda, sea salt and sugar. Set aside.
- In a separate medium bowl, stir together plain Greek yogurt, heavy cream, egg, pure maple syrup, and zest and juice of one lemon.
- Grate the frozen butter with a grater.
- Add the grated butter to the dry ingredients and mix. You can use a pastry blender, but it really isn’t necessary. You can just mix with a spoon.
- Once butter and dry ingredients are well combined, add wet ingredients. Mix until you have a crumbly dough. Do not over mix. Add blueberries and stir to evening distribute them. Dump the dough onto a floured surface and form into two equal sized dough balls. Smash down each ball to make them into a flat circle.
- Cut each flat circle into 8 equal triangles using a pizza cutter.
- Carefully move scones to your cookie sheet lined with parchment paper. Make sure to put them at least 2 inches apart. (As you can see, my scones were not quite far enough apart and so they baked into each other.)
- Bake for 20 minutes.
- While scones are baking, make the glaze by stirring together the powdered sugar, heavy cream and pure vanilla.
- When scones are done baking remove them immediately from the pan and place them on a wire cooling rack. Once they have cooled completely drizzle glaze on top.
Notes
Two options to freeze:
Option 1: Place unbaked scones on the parchment lined cookie sheet and flash freeze them for 3 to 4 hours. Once fully frozen, place them in a gallon freezer bag. Make the glaze. I find that these disposable piping bags works perfectly,but I have heat sealer to seal them shut. You can just use a small freezer bag too. Freeze the glaze along with the unbaked scones. When you are ready to bake them: Take them out of the freezer and put them on a parchment lined cookie sheet. Let them thaw on the counter for 20 minutes. Bake as directed, adding about 5 more minutes to the baking time. Thaw glaze on the counter. Once scones have cooled, drizzle with the glaze.
Option 2: Bake scones and let cool completely. Transfer scones into a gallon freezer bag and freeze. Put glaze in a small freezer bag and freeze along with the baked scones. When you are ready to eat them: Thaw on the counter for 20 minutes then microwave for about 45 seconds until warmed through. Drizzle with the glaze and enjoy!
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Baked goods