Lemon Blueberry Scones

I will spare you with all my ramblings of my love for all things breakfast and simply say that your mornings need these blueberry buttermilk scones with a lemon glaze! I mean just look at all those plump blueberries and that heavenly lemon glaze.

 

The base of this recipe is a family favorite of ours that came from Matthew’s mother. It is one of my very early posts that you can check out here! I used the beautiful spring weather and some plump blueberries that I picked up the other day as my inspiration for this scone. I swapped out the milk for buttermilk, added some fresh lemon zest, fresh blueberries, and topped them with a simple lemon glaze for good measure.These scones turned out beautifully with a tender slightly sweet crumb studded with plump blueberries and the zest of a lemon to enhance the flavor and add a subtle citrus zing. Topped with a simple lemon glaze. I also think that raspberries or blackberries would be tasty in this recipe and if glaze isn’t your thing a light dusting of course sugar would work just as well.

Ingredients: (yields 8 scones)

Scones:

• 2 cups of all purpose flour, plus more for dusting
• 1/2 teaspoon of salt
• 1 teaspoon of baking soda
• 1 teaspoon of cream of tartar
• 2 and 1/2 tablespoons of granulated sugar
• 4 tablespoons of cold unsalted butter, cut into cubes
• 1 cup of fresh blueberries
• the zest of one lemon
• 1/2 cup, plus 2 tablespoons of buttermilk, shaken
• 1 large egg, beaten
• 3 tablespoons of heavy cream, for brushing the tops

Preheat the oven to 400 degrees and line a baking sheet with parchment paper.

In a large bowl sift together the flour, salt, baking soda, cream of tartar and sugar. Add the cubed butter and cut it into the flour mixture until crumbly and some pea sized pieces of butter remain.

Gently mix in the blueberries and lemon zest by hand to incorporate. Be very gentle so the blueberries don’t break. Make a well in the center of the flour and blueberry mixture. Pour in the buttermilk and the beaten egg and using your hands gently work your dough until everything is just incorporated. Do not over mix. (You can also use a spatula to mix the dough I used my hands to minimize breaking the blueberries).

Transfer the dough to a lightly floured work surface and pat the dough into a round with a 1-inch thickness. If the dough is a bit shaggy you can gently knead it 3-4 times to further incorporate the ingredients. Cut the dough into 8 triangles and place them onto your parchment lined baking sheet and brush the tops with heavy cream.

Bake the scones on the top rack for 15-20 minutes until golden brown and firm to the touch. Let the scones cool on the baking sheet.

While the scones cool you can make the glaze.