Last spring I stumbled across a new scone recipe. Other than the warm oat scones I make, I sort of gave up trying scone recipes after eating the pretty perfect ones from Moose & Sadies. Unless I found that secret recipe, it didn’t seem worth the efforts. I’m also not that motivated when it comes to breakfast baking. Heather ≠ morning person ≠ motivation for delicious breakfast baking.
Patience really can lead to something good and while searching for something new to pair with lemon curd, I found it. It only took once to know I’d be making these over and over. They’ve become my go-to for moving friends, cabin friends, birthdays, and holidays. They are special and in my opinion, totally comparable to M & S, and worth every bit of morning effort.
As far as I can tell, the main difference in this recipe from others I’ve made is the call for less butter and more cream. It somehow makes them the perfect sort of soft and melt in your mouth, the exact opposite of dry tasteless scones we all try to avoid. They taste like the best of their ingredients, butter and cream rather than flour and baking soda. Add a little lemon curd or lemon glaze and you will be taken. Promise.
This past spring Cole and I escaped to sunny California and brought back a bunch of these beauties from his friend Elijah’s backyard.
One of the best parts of traveling is seeing how others do their life and appreciating the thing that will never happen in your neck of the woods. As long as I live in Minnesota I will never walk out my kitchen door, yank a lemon from a tree, and make these scones. Nope, never. Not to mention, I began thinking this trip may have been my last view of the sun, but I’m just never dramatic like that.
The point is, I came home with the juiciest lemons I’ve ever squeezed and made the beloved scones more than once until there was just one lemon left.
And then I squeezed it and drank a little something fabulous with it. That was delicious too but I’ll save that post for another sunny day.
Here you go!
blueberry scones with lemon glaze
- 2 cups unbleached all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 tablespoons granulated sugar
- 5 tablespoons unsalted butter very cold and cut into 1/2 inch chunks
- 1 cup fresh blueberries washed and dried
- 1 cup heavy cream plus 2 tablespoons more for brushing tops of scones
- 1/4 cup freshly squeezed lemon juice
- 1 1/2 cups powdered sugar sifted
- 1 tablespoon unsalted butter
- 1 lemon zested
- Preheat oven to 400°.
- In the bowl of a food processor dump flour, baking powder, salt, and sugar. Note: When measuring flour for baking, be sure to spoon flour loosely into measuring cup (don't scoop up with measuring cup) and level off so you have loose, not packed, flour in your recipe. Too much flour throws the baking mixture off!
- Pulse the processor a few times to combine all dry ingredients. Pause and add the cold hard butter. Pulse or blend for 20-30 seconds until the butter is cut into the flour, like little pea size butter crumbs or coarse meal.
- If you don’t have a processor, you can use a bowl with pastry cutter. Sift together or whisk the dry ingredients until mixed. Using a pastry cutter or pastry blender (same thing!), cut the butter into the same coarse meal as mentioned above.
- Tip the mixer from bowl or processor into a large mixing bowl.
- Gently toss freshly washed and dried blueberries into the flour mixture evenly being careful not to crush or split them open so your dough turns blueish in color!
- Make a well in the center of the blueberry mixture and pour in the cold heavy cream. Using a wood spoon, scrape the flour into the cream and repeat until you've moved around the whole bowl mixing the two parts together. Stir until cream is just mixed and the dough is sticking together in clumps.
- Dump the dough onto a lightly floured surface or cold marble/granite counter and quickly form into a rectangle (approximately a foot long, 2-3 inches wide and 1 1/2 inches high). If your dough seems too crumbly, try pressing together with warm hands slowly until it sticks.
- Cut rectangle in half, then quarters, then eighths to make 8 triangular scones. To make more than 8 (smaller) scones, cut accordingly.
- Place the scones on a cookie sheet lined with parchment paper or a cookie sheet lightly buttered.
- Brush scones with cream and bake for 15-20 minutes in a 400° oven until they start to slightly brown on top and around the sides. Let the scones cool on a wire wrack before glazing.
- To make the glaze, combine lemon juice and powdered sugar, whisk together over low heat.
- Whisk in the butter and lemon zest and continue to stir until all lumps are dissolved and butter is melted.
- Spoon the glaze over the top of the scones by placing rack over a cookie sheet, about 1 tablespoon of glaze per scone or more as desired.
- Let scones set for a minute to soak in the glaze. Serve!
Makes 8-10 scones.
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I like to use the processor to cut in butter, directions for doing it by hand are in #4 above.
It will feel crumbly when completely mixed.
If your dough won’t press together using tip in above #8, then your butter didn’t quite mix in as it should. It’s ok, just be patient and press warm hands around it gathering as many crumbs as you can into the rectangle. If you are still struggling, dump it all back into mixing bowl and added a splash or two of cream and quickly mixed again to soften a bit more and then tried again. Just keep pressing, these scones are pretty forgiving once they start to bake and the butter melts within!