blueberry lemon cream scones
The most summery breakfast must be a platter of pillowy blueberry lemon cream scones, golden and still warm from the oven. Scented with lemon and filled with pockets of bursting blueberries, these are scones for beach picnics and mornings at the lake and wherever your travels take you.
Finished with a sweet drizzle of lemon butter glaze, these beauties are an irresistible breakfast treat!
- 1 1/4 cups fresh blueberries
- 3 cups flour
- 1 Tbsp aluminum-free baking powder*
- 1 tsp salt
- 3/4 cup sugar
- 2 tsp Meyer lemon zest
- 1 1/2 tsp vanilla extract
- 1 1/3 to 1 1/2 cups cold heavy cream
- 1 Tbsp cold heavy cream
- 2 tsp sugar
- 1 Tbsp unsalted butter, melted
- 1/8 tsp salt
- 2 tsp Meyer lemon zest
- 2 Tbsp Meyer lemon juice
- 2/3 cup powdered sugar, sifted
- Line a rimmed baking sheet with parchment paper and arrange blueberries in a single layer; freeze for 1 hour. For the scones, line two rimmed baking sheets with silicone mats or parchment paper. Whisk together flour, baking powder, salt, sugar, and lemon zest in a medium bowl.
- Combine vanilla with 1 1/3 cups heavy cream; drizzle cream over flour mixture and fold in just until flour is incorporated. Add blueberries and gently fold in just until a shaggy dough forms – if needed, add 2 more tablespoons cream.
- Divide dough in half and turn out on a lightly floured board. Use lightly floured hands to pat each half into a 6-inch circle. Place the two circles of dough on prepared baking sheets and chill baking sheets in the freezer for 20 minutes while preheating oven to 425°F.
- Cut each circle into 7 wedges and pull the wedges slightly apart, leaving an inch between them. Brush scones with cream and sprinkle with sugar. Bake for 25 to 26 minutes, rotating baking sheets halfway through, until tops are set, edges are beginning to turn golden, and a toothpick inserted in the center comes out clean. Cool scones for 5 minutes on baking sheets before removing to a wire rack to cool.
- For the glaze, whisk together melted butter, salt, Meyer lemon zest and juice, and powdered sugar in a small bowl. Drizzle glaze over scones and let set before serving.
Baking powder: Use an aluminum-free baking powder to keep your scones from turning blue.
Make ahead: Cut each circle of dough into wedges on baking sheet; cover and freeze overnight. Brush with cream and bake directly from the freezer, adding 1-2 minutes to baking time. For longer storage, transfer frozen scones to a freezer bag until ready to use.
Keywords: Blueberry, Lemon, Glaze