Berry Bliss: Scrumptious Blueberry Scones for a Sweet Delight
WHAT YOU’LL NEED TO MAKE BLUEBERRY SCONES
ViewMore
Preheat the oven to 400°F and set an oven rack in the middle position. Line a 13 x 18-inch baking sheet with parchment paper. In a large bowl, combine the flour, salt, baking powder and sugar.
ViewMore
Whisk to combine.
ViewMore
Add the pieces of cold butter.
ViewMore
Use your fingertips to rub the butter into the dry ingredients until the mixture resembles coarse crumbs with pea-sized clumps of butter within.
ViewMore
Stir in the blueberries.
ViewMore
In a small bowl, whisk together the heavy cream, egg and vanilla.
ViewMore
Make a well in the center of the dry ingredients, then add the cream mixture.
ViewMore
Using a rubber spatula, mix until the dough comes together.
ViewMore
It will be a bit crumbly—that’s okay. If it’s too dry to come together, add 1 to 2 tablespoons more cream and mix again.
ViewMore
Dust a work surface lightly with flour; put the dough on top. Dust the dough lightly with flour, then knead gently into a ball. Press the dough into a circle about ¾-inch high, then cut into 8 wedges. It’s okay if you slice through some of the blueberries.
ViewMore
Place the unbaked scones onto the prepared baking sheet at least 1-inch apart. Beat the remaining egg in a small bowl and use it to brush the tops of the scones (you won’t use all of it).
ViewMore
Bake for 17 to 20 minutes, until golden and firm to the touch. Transfer the scones to a wire rack to cool.
ViewMore
Slide the used parchment paper underneath the rack. (The parchment will catch any drips from the glaze).
While the scones cool, make the glaze: In a small bowl, whisk together the melted butter, confectioners’ sugar, lemon juice, and zest.
ViewMore
When the scones are completely cool, drizzle the glaze over top. (Hint: if the glaze seems too stiff to drizzle, warm it in the microwave for 5 to 10 seconds.) Let the glaze set, then serve.