Fresh Blueberry Scones

 

Once you get the hang of it, you can walk into the kitchen and have homemade scones in the oven in 15 minutes.  And you won’t find a better way to bake with your fresh blueberries. These are delicately sweet so the blueberry flavor is front and center.  And the lemon glaze, while not absolutely necessary, is a wonderful sweet/tart addition.

Fresh Blueberry Scones

Serves 8
By author margaret at The Right Recipe

Ingredients

  • 2 cups all purpose flour (plus a bit more for dusting)
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 2 tablespoons sugar
  • 5 tablespoons unsalted butter, cold (cut into pieces)
  • 1 cup fresh blueberries (washed and dried)
  • 1 cup heavy cream
  • 2 cups confectioner's sugar
  • 1-2 tablespoon fresh lemon juice

Directions

1. Preheat oven to 400 degrees.
2. Sift together flour, baking powder, sugar and salt. Using 2 forks, or a pastry knife, or even your fingers, cut the butter into the flour mixture until it looks like coarse crumbs.
Add the blueberries and toss to distribute them evenly. Make a well in the center of the mixture and add the cream. Now gently fold everything together to incorporate. This is important: don’t overwork the dough or crush the blueberries. You are just trying to moisten the flour mixture so that it will hold together.
3. Turn the dough out onto a lightly floured surface. Gently press dough into an circle. Don’t be concerned if the dough is just barely holding together. Use a large knife to cut the round of dough into 8 wedges. Transfer to a parchment paper lined baking sheet and bake for 15-20 minutes until lightly browned around the edges. Let cool for a bit before you add the glaze…otherwise it will just melt off.
4. For the glaze: sift confectioners sugar into medium bowl and whisk in lemon juice a bit at a time until you get a nice consistency that you can use to drizzle over the scones. (A fork works nicely for glazing.) Let the glaze dry for a few minutes before serving.

 

 

  • Wild Blueberry Muffins with Oats and Brown Sugar « The Right Recipe
    October 5, 2012 at 7:33 pm

    […] don’t often make Blueberry Muffins.  I tend to make my Blueberry Scones with Lemon Glaze or if I have time, my Blueberry Buckle Coffee Cake.  But this recipe from Beat This, by Ann […]

  • Teresa
    September 7, 2012 at 10:44 pm

    These look amazing!