I received the loveliest comment on my recent Homemade Biscuits and Deer Sausage Gravy post. You can find that post here. That comment is what caused me to make my first batch of Blueberry Scones with Lemon Glaze.
I was asked to imagine myself being British for a few seconds. Well, let’s just stop right there! I was thrilled beyond words to imagine myself speaking with a British accent as opposed to a southern belle accent.
God bless the queen, the prince, and especially Princess Di! I recall crying buckets of tears when she married and still more when she died. So, she had me at Imagine.
Then she asked if biscuits were the same as scones. Well, hum, I’ve never thought of that before. So I immediately started researching and found that they are very similar. Basically, biscuits are savory and scones are slightly sweet.
But, in my humble opinion, I think scones look and sound so much more sophisticated. Not to mention that, for the most part, they are a tad sweet and sweet is always better.
So, today I am sharing a recipe for scones. This recipe has been tested and deemed to be spot on by a panel of experts (my husband, son-in-law and me).
As for the clotted cream to serve on the side, you are on your own. And if I’ve missed it by a country mile, have mercy on me.
Blueberry Scones With Lemon Glaze
Making scones is a little like making biscuits. You will need
- Self-rising flour
- Fresh blueberries
- Heavy cream.
I’ve used frozen blueberries in this recipe and they work perfectly.
Sift the flour and sugar together in a large bowl. Using a pastry blender (or two forks), cut in the butter. When the mixture looks like coarse crumbs, gently fold in the blueberries.
Make a well in the center and pour in the heavy cream. Fold everything together just to incorporate. Don’t overwork the dough.
On a lightly floured surface, press the dough into a rectangle (about 12×3). Cut in half and then cut in half again. You’ll have 4 squares.
Cut the squares in half on the diagonal to make a triangle shape. Place the scones on an ungreased cookie sheet and brush with heavy cream.
Bake for 15-20 minutes or until golden brown.
Mix all the lemon glaze ingredients together and whisk until smooth. Brush over the scones once they’ve cooled a bit.
- 2 cups self-rising flour
- 2 tablespoons sugar
- 5 tablespoons unsalted butter, cold, cut in chunks
- 1 cup fresh blueberries
- 1 cup heavy cream, plus more for brushing the scones
- 1/2 cup freshly squeezed lemon juice
- 2 cups confectioners' sugar, sifted
- 1 tablespoon unsalted butter, melted
- 1 lemon, zest finely grated
- Preheat the oven to 400 degrees F.
- Sift together the flour and sugar. Using 2 forks or a pastry blender, cut in the butter. The mixture should look like coarse crumbs.
- Gently fold the blueberries into the batter. Make a well in the center and pour in the heavy cream. Fold everything together just to incorporate; do not overwork the dough.
- Press the dough out on a lightly floured surface into a rectangle about 12 x 3 x 1-1/4 inches. Cut the rectangle in half. Then cut the halves in 1/2 again, giving you 4 (3-inch) squares. Cut the squares in 1/2 on a diagonal to give you the classic triangle shape.
- Place the scones on an ungreased cookie sheet and brush the tops with a little heavy cream. Bake for 15 to 20 minutes until golden brown. Let the scones cool slightly before applying the glaze.
- Mix the lemon glaze ingredients together until smooth. Brush the glaze on the scones after they have cooled a bit.
Nutrition InformationYield 8 Serving Size 1
Amount Per Serving Calories 481Total Fat 22gSaturated Fat 13gTrans Fat 0gUnsaturated Fat 8gCholesterol 59mgSodium 504mgCarbohydrates 66gFiber 2gSugar 33gProtein 6g
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