Blueberry Scones with Lemon Glaze



2 cups all-purpose flour plus a little more for dusting blueberries
1 tablespoon baking powder
1/2 teaspoon salt
2 tablespoons sugar
3 tablespoons unsalted butter, cold, cut in chunks
1 cup heavy cream
1 cup fresh, not frozen, blueberries


Sift together flour, baking powder, salt and sugar. Using 2 forks or pastry blender, cut in butter to coat the pieces with flour until mixture looks like coarse crumbs. Make a well in center and pour in heavy cream. Fold everything together just to incorporate; do not overwork dough. Toss blueberries in a little flour then fold them into the batter, taking care not to mash or bruise them.

Gently press dough out on a lightly floured surface into a rectangle about 12x3x1-½ inches. Cut in half, then cut the 2 pieces in half again. Cut the squares in half on a diagonal.

Place triangles on ungreased cookie sheet and bake for 15 to 20 minutes until brown. Let cool a bit before applying glaze.

For glaze:


Makes 8 scones.

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