I’ve been meaning to post this recipe for years. Like actual years.
Scones are way easier to make than you think and I have a special tip for you to make shaping them even easier!
When it comes to baked goods, I can’t even pretend that I come up with the basics of the recipe. I leave that to the pastry chefs 👩🏻🍳 but what I can do (and I always do) is tweak the recipe to my liking. The recipe that mine is adapted from is this one from Just a Taste.
Tips before making the scones:
- The dough will be wet and sticky when separating into individual scones. Resist the urge to add more flour and just keep going. Once baked, they are great! Add a little oil to your hands before shaping to keep you from having dough hands 😄
- Shaping scones doesn’t have to be hard! I always use an 8 inch round baking pan to shape my dough. Lay a sheet of plastic wrap over the baking pan and then pour the dough in and flatten. Take the plastic wrap and dough out of the baking pan and then slice with a pizza cutter into 8 equal sized pieces. Ta-dah!
Try these scones and out and then tag me in a picture of them!! I loooove receiving pictures of food. It’s my love language 😂
Blueberry Lemon Scones
For the scones –
- 2 1/2 cups flour
- 1/4 cup sugar
- 1/2 teaspoon salt
- 2 1/4 teaspoons baking powder
- 6 tablespoons unsalted butter, cold and cubed
- 1 cup blueberries
- 3/4 cup heavy cream, plus 1 tablespoon for brushing
- 1 1/2 teaspoons vanilla
- juice from one lemon
- 2 eggs
For the glaze –
- 1 1/2 cup powdered sugar
- 1 teaspoon melted unsalted butter
- 1 1/2 tablespoons milk
- lemon zest
- Preheat oven to 400 degrees
- Combine the flour, sugar, salt, baking powder, and cold and cubed butter in a large mixing bowl and either with an electric mixer or your hands, combine until it resembles sand. Gently mix in blueberries.
- In a medium mixing bowl, add in 3/4 cup heavy cream, vanilla, lemon juice, and eggs and whisk.
- Pour the liquid mixture into the sand mixture and gently mix to avoid popping the blueberries (some will burst, it’s ok!!)
- Pour the dough into a plastic wrapped lined 8×8 round cake pan and press gently into the pan.
- Slide the plastic wrap and dough out of the pan and then slice into 8 equal wedges using a pizza cutter.
- Add to a baking sheet lined with parchment paper and then brush heavy cream on the tops of the scones.
- Bake for 20 minutes and then transfer on a cooling rack to cool for at least 20-30 minutes before icing.
- Make the icing – whisk the powdered sugar, melted butter, and milk in a small bowl and then drizzle over the scones. I like to makeshift a piping bag using a ziplock bag for pretty drizzling 🥰
- Zest a lemon and sprinkle the zest over the scones right after drizzling the icing.
- Enjoy with some freshly brewed coffee ☕️