Description
Ina Garten’s blueberry scones with lemon glaze bring British bakery charm to your kitchen. Zesty lemon and sweet blueberries combine in a tender pastry that welcomes morning coffee or afternoon tea with irresistible flavor.
Ingredients
Scale
Main Ingredients:
- 2 cups (480 ml) all-purpose flour
- 1 cup (240 ml) fresh blueberries
- 1 cup (240 ml) heavy cream
Dry Ingredients:
- 1 tablespoon (15 ml) baking powder
- ½ teaspoon (2.5 ml) salt
- 2 tablespoons (30 ml) sugar
- 2 cups (480 ml) confectioners’ sugar, sifted
Butter and Flavoring Ingredients:
- 5 tablespoons (75 ml) unsalted butter, cold, cut into chunks
- 1 tablespoon (15 ml) unsalted butter
- ½ cup (120 ml) freshly squeezed lemon juice
- Finely grated zest of 1 lemon
Instructions
- Preheat the oven to 400 degrees Fahrenheit (204 degrees Celsius) and prepare an ungreased baking sheet.
- Sift the flour, baking powder, salt, and sugar together in a spacious mixing bowl, creating a uniform dry ingredient base.
- Using pastry cutters or two forks, incorporate the cold butter into the dry mixture until it resembles rough, pebble-like crumbs with a sandy texture.
- Carefully introduce the fresh blueberries into the crumbly mixture, gently folding to prevent crushing and color bleeding.
- Create a small crater in the center of the mixture and pour the heavy cream, delicately combining ingredients until just integrated without overmixing the dough.
- Transfer the dough onto a lightly floured surface and shape into a rectangular form measuring approximately 12 by 3 by 1 1/4 inches (30.5 by 7.6 by 3.2 centimeters).
- Divide the rectangle into four equal 3-inch (7.6-centimeter) squares, then slice each square diagonally to form classic triangular scones.
- Arrange the scone triangles on the prepared baking sheet and lightly brush the tops with additional heavy cream for a golden finish.
- Bake for 15 to 20 minutes until the edges turn a rich, golden-brown color and the surface appears crisp and slightly risen.
- While the scones cool, prepare the lemon glaze by combining confectioners’ sugar and fresh lemon juice in a heatproof bowl set over simmering water.
- Whisk in softened butter and fresh lemon zest until the glaze becomes smooth and glossy, warming briefly if needed to achieve the right consistency.
- Once the scones have cooled slightly, generously drizzle the lemon glaze over the top, allowing it to set for a minute before serving.
Notes
- Cold butter creates magical flaky layers during baking, transforming ordinary dough into extraordinary scones.
- Gentle blueberry handling prevents color bleeding, preserving their stunning whole shape throughout the mixture.
- Square-shaped preparation before cutting triangles guarantees perfectly uniform scone sizes every single time.
- Minimal dough manipulation ensures incredibly tender results with a delightfully light crumb texture.
- Room temperature ingredients blend seamlessly, producing consistently smooth and delectable scone dough.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 430 kcal
- Sugar: 25 g
- Sodium: 200 mg
- Fat: 24 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 1 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 75 mg