Category
Dessert
Servings
8
Prep Time
30 minutes
Cook Time
25 minutes
Calories
380
Author:
Montana Ranch and Cattle Company
Our lemon blueberry scones are sweet with crumbly edges, juicy blueberries, and topped with the most divine sweet lemon icing.
Ingredients
2 cups all-purpose flour
6 Tablespoons granulated sugar
- 1 Tablespoon fresh lemon zest (about 1 lemon)
- 2 and 1/2 teaspoons baking powder
- 1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, frozen
1/2 cup heavy cream
- 1 large egg
- 1 and 1/2 teaspoons pure vanilla extract
1 heaping cup fresh or frozen blueberries (do not thaw if frozen)
Coarse sugar for topping (optional)
1 cup confectioners' sugar
3 Tablespoons fresh lemon juice (about one lemon)
Lemon Icing
Directions
Whisk flour, sugar, lemon zest, baking powder, and salt together in a large bowl. Grate the frozen butter using a box grater. Add butter to the flour mixture and combine until the mixture comes together in pea-sized crumbs. Place in the refrigerator or freezer while you mix the wet ingredients.
Whisk 1/2 cup heavy cream, the egg, and vanilla extract together in a small bowl. Slowly pour over the flour mixture (the one you put in the fridge/freezer), add the blueberries, then mix together until everything is fully incorporated and moist.
Pour the mixture onto a lightly floured counter. With floured hands, work dough into a ball as best you can. Dough should be tacky, but If it’s too sticky, add a little more flour. If it seems too dry, add 1-2 more Tablespoons heavy cream. Press the dough into a 8 inch disc and cut into 8 wedges.
Brush scones with remaining heavy cream and for extra crunch, sprinkle with coarse sugar (this step is optional, but highly recommended).
Place scones on a plate or lined baking sheet and refrigerate for at least 15 minutes.
In the mean time preheat oven to 400 F.
Line a large baking sheet with parchment paper or silicone baking mat. After refrigerating, place the scones on prepared baking sheet leaving about 2-3 inches between them.
Bake for 22-25 minutes or until they are a nice golden brown color. Remove from the oven and cool for a few minutes before topping with lemon icing.
Icing
Whisk the icing ingredients together. Drizzle over warm scones, and enjoy!
Recipe Note
- You can skip the chilling for 15 minutes prior to baking, but we highly recommend it to prevent the scones from over-spreading.
- Leftover iced or un-iced scones keep well at room temperature for 2 days or in the refrigerator for 5 days.
Nutrition
Calories 380, Carbs 51 grams, Protein 4 grams, Fat 19 grams, Fiber 1 grams, Sugar 26 grams