Lemon Blueberry Scones
Ingredients
For the scones
- 2 ¾ cups all-purpose flour
- ⅓ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ¾ teaspoon salt
- 1 tablespoon lemon zest
- ¼ cup unsalted butter, cold, cut into pieces
- 4 ounces cream cheese, cold, cut into pieces
- ¾ cup fresh blueberries
- 1 tablespoon vanilla extract
- 1 cup buttermilk, cold
For the glaze
- 1 tablespoon heavy cream
- 1 cup confectioners' sugar
- 3 tablespoons fresh lemon juice
Steps
- Position the oven rack in the center of the oven and heat to 400°F. Line a 1 tablespoon baking sheet with parchment paper or a silicon mat.
- In a large bowl, whisk together 2 ¾ cups flour, ⅓ cup sugar, 1 tablespoon baking powder, ½ teaspoon baking soda, ¾ teaspoon salt, and 1 tablespoon lemon zest.
- Cut ¼ cup butter and 4 ounces cream cheese into the flour using a pastry blender, 2 knives, or your fingertips. The mixture should look like coarse crumbs. Gently fold in ¾ cup blueberries.
- Whisk 1 tablespoon vanilla and 1 cup buttermilk together and gradually add it to the 2 ¾ cups flour mixture. Stir just until the dough comes together. You may not need all the buttermilk. Add a little at a time until the mixture is moist but not too wet. Do not over-mix the dough, or the scones will be tough.
- Transfer the dough to a lightly floured surface and gently knead the dough four or five times. Pat the dough into a 7-inch round circle. Cut the circle in half, then cut each half into four triangle-shaped wedges. Place the scones on the prepared 1 tablespoon baking sheet and brush the tops with 1 tablespoon cream.
- Bake for 12 to 20 minutes or until golden brown. Transfer to a wire rack to cool and drizzle with glaze.
12-20 min
- Combine 1 cup powdered sugar and 3 tablespoons lemon juice in a small bowl and whisk until smooth.
Nutrition
Per serving
- kcal
- 388
- protein
- 7 g
- carbs
- 62 g
- fat
- 13 g