Blueberry Scones with Lemon Glaze
Adapted recipe by For the Love of Cooking.net
Original recipe by Tyler Florence
I highly recommend this recipe, but be warned, these scones are very addictive. We had a friend’s daughter staying with us for a few days so I decided to make breakfast extra special by making Tyler Florence’s blueberry scones. They turned out much easier to make than I imagined and they tasted FANTASTIC. I loved the sweet blueberries with the sweet/tart lemon glaze. These scones were a huge hit with everyone! I tried one bite and ended up eating the whole scone, I couldn’t stop myself.
- 2 cups of flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 2 tbsp sugar
- 5 tbsp unsalted butter, cold, cut into chunks
- 1 cup heavy cream, plus more for brushing on top of scones
- 1 1/2 cups of fresh blueberries
Preheat the oven to 400 degrees. Sift together the dry ingredients into a bowl. Using 2 forks, cut in the butter to coat the pieces with the flour. The mixture should look like coarse crumbs. Make a well in the center and pour in the heavy cream. Fold everything together until just mixed; do not over work the dough. Fold the blueberries into the dough, taking care not to mash the berries.
Press the dough onto a lightly floured surface and form into a rectangle. Cut the rectangle in half then cut the pieces into half again, giving you 4 squares. Cut the squares in half on a diagonal to give you a triangle shape.
Place the scones on a baking sheet lined with a silpat mat then brush the top with a bit of heavy cream. Bake for 15-20 minutes or until golden brown. Let the scones cool a bit before you apply the lemon glaze.
- 1/2 cup freshly squeezed lemon juice
- 2 cups confectioners’ sugar, sifted
- 1 lemon, zest finely grated
- 1 tbsp unsalted butter
Place all the ingredients in a microwave safe bowl. Place in the microwave and cook for 30 seconds. Whisk the glaze to smooth out any lumps then drizzle on top of each scone. Serve immediately. Enjoy!
Click here for a printable version of this recipe – For the Love of Cooking.net