An easy scone recipe is Tyler Florence's Blueberry Scones with Lemon Glaze, which cuts butter into a mixture of flour, baking powder, salt and sugar to form a breadcrumb-like consistency. Blueberries are added, followed by cream, then lightly combined. The dough is shaped and baked, then topped with a lemon glaze of heated lemon juice, confectioners' sugar, lemon zest and butter.
Blueberry Scones with Lemon Glaze
This easy recipe yields eight scones.
Prep time: 20 minutes
Cook time: 20 minutes
Ready in: 40 minutes
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 tablespoons sugar
- 5 tablespoons unsalted butter, cold and cut into chunks
- 1 cup fresh blueberries
- 1 cup heavy cream, plus more for brushing
- 1/2 cup freshly squeezed lemon juice
- 2 cups confectioners' sugar, sifted
- 1 tablespoons unsalted butter
- Zest of 1 lemon, finely grated
- Prepare scone dough
- Cut scones and bake
- Add the glaze
Heat the oven to 400 F. Sift the flour, baking powder, salt and sugar into a bowl and cut in the butter using forks until the mixture resembles breadcrumbs. Without squashing the fruit, fold in the blueberries, then form a well in the mixture and add the heavy cream. Gently combine.
Place the dough on a lightly-floured surface and shape into a rectangle, cutting down to four 3-inch squares. Cut these diagonally to form eight triangular scones. Place these onto an ungreased baking sheet and brush the tops with heavy cream. Bake until browned, about 15 to 20 minutes. Remove from the oven and allow to cool.
Place the lemon juice in a microwave-safe bowl with the confectioners' sugar and whisk in the butter and lemon zest. Heat on a high microwave setting for 30 seconds, then whisk again to smooth. Drizzle over the cooled scones and allow to stand.