Lemon Blueberry Scones Glaze (Print Version)
# Ingredients:
→ Scones
01 -
60 g granulated sugar
02 -
1 tablespoon finely grated lemon zest
03 -
250 g all-purpose flour
04 -
1 tablespoon baking powder
05 -
0.5 teaspoon fine sea salt
06 -
85 g cold unsalted butter, cut into 0.5 cm cubes
07 -
240 ml heavy cream, plus 15 ml for brushing
08 -
1 teaspoon pure vanilla extract
09 -
150 g blueberries, fresh or frozen (do not thaw if using frozen)
10 -
2 tablespoons turbinado sugar
→ Lemon Glaze
11 -
120 g confectioners’ sugar
12 -
30 ml freshly squeezed lemon juice
# Instructions:
01 -
Preheat oven to 200°C. Line a large baking sheet with parchment paper or a silicone baking mat and set aside.
02 -
In a large mixing bowl, combine granulated sugar and lemon zest. Rub together with fingertips until fragrant, then add flour, baking powder, and salt. Whisk to combine evenly.
03 -
Add cold diced butter to the flour mixture. Using a pastry blender or fingertips, cut in the butter until the mixture resembles coarse crumbs with a few small lumps.
04 -
In a separate small bowl, whisk together heavy cream and vanilla extract.
05 -
Pour cream mixture over the dry ingredients and stir with a spatula until the dough just comes together. Do not overmix.
06 -
Gently fold blueberries into the dough, taking care not to crush them.
07 -
Transfer the dough to a floured surface. Gently press and pat into a 2.5 cm thick circle. Use a sharp knife to cut the circle into 8 equal wedges.
08 -
Place wedges on the prepared baking sheet and freeze for 15–20 minutes to firm up the dough and prevent spreading.
09 -
Remove from freezer, brush tops with additional heavy cream, and sprinkle evenly with turbinado sugar.
10 -
Bake in preheated oven for 18–23 minutes, until scones are golden on the bottom and edges. Let cool on the tray for 5 minutes, then transfer to a wire rack.
11 -
While scones cool, whisk confectioners’ sugar and fresh lemon juice in a small bowl until smooth and pourable.
12 -
Drizzle lemon glaze generously over the cooled scones before serving.
# Notes:
01 -
For extra tender scones, work the dough as little as possible and handle quickly to keep the butter cold.
02 -
Store in an airtight container at room temperature for up to 2 days, or freeze unglazed scones for up to 3 months. Glaze after reheating.