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
Print recipe
| 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 pmThese look amazing!