Blueberry Scones with Lemon Glaze
By Recipe developed for Sur La Table’s Cooking Classes
Blueberry Scones with Lemon Glaze
By Recipe developed for Sur La Table’s Cooking Classes
Yield/Serves:
Makes 8 scones
- 1 cup heavy whipping cream, plus more for brushing tops
- 1 large egg, beaten
- 1 teaspoon vanilla bean paste
- 1 teaspoon lemon zest
- 2½ cups unbleached all-purpose flour, plus more for dusting the work surface
- 5 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon sea salt
- 6 tablespoons cold unsalted butter, cubed
- ¾ cup fresh or frozen blueberries
- ½ cup confectioners’ sugar
- 1 tablespoon fresh lemon juice
This recipe can be a blank canvas for a variety of delicious fruit flavors, try raspberries or whatever is fresh and in season.
Preheat the oven to 425°F. Line a baking sheet with parchment paper.
In a small bowl combine the cream, egg, vanilla and lemon zest and set aside.
In a food processer fitted with a metal blade, add the dry ingredients and process for 10 seconds until well combined. Add the cold butter pieces and pulse mixture until the butter is cut into pea size pieces Transfer the mixture to a large bowl and add the blueberries, tossing to coat, take care not to mash or bruise the blueberries. Make a well in the center of the flour mixture and pour in the cream mixture, folding just until a shaggy dough forms and holds together when pressed into a clump. Turn the dough onto a lightly floured work surface, forming into a cohesive disc, about 1-inch thick and 8-inches diameter.
Cut the disc into 8 wedges and transfer wedges to the prepared baking sheet, leaving ½-inch between each scone. Brush tops of scones with cream and bake for 14 to 16 minutes or until firm to the touch and golden brown, rotating pan halfway through baking. Transfer scones to a wire rack to cool.
In a small bowl whisk together the confectioners’ sugar and lemon juice until well combined and smooth. With a spoon, drizzle tops of the scones with glaze and enjoy warm or at room temperature.
Preheat the oven to 425°F. Line a baking sheet with parchment paper.
In a small bowl combine the cream, egg, vanilla and lemon zest and set aside.
In a food processer fitted with a metal blade, add the dry ingredients and process for 10 seconds until well combined. Add the cold butter pieces and pulse mixture until the butter is cut into pea size pieces Transfer the mixture to a large bowl and add the blueberries, tossing to coat, take care not to mash or bruise the blueberries. Make a well in the center of the flour mixture and pour in the cream mixture, folding just until a shaggy dough forms and holds together when pressed into a clump. Turn the dough onto a lightly floured work surface, forming into a cohesive disc, about 1-inch thick and 8-inches diameter.
Cut the disc into 8 wedges and transfer wedges to the prepared baking sheet, leaving ½-inch between each scone. Brush tops of scones with cream and bake for 14 to 16 minutes or until firm to the touch and golden brown, rotating pan halfway through baking. Transfer scones to a wire rack to cool.
In a small bowl whisk together the confectioners’ sugar and lemon juice until well combined and smooth. With a spoon, drizzle tops of the scones with glaze and enjoy warm or at room temperature.