April 15, 2021

Blueberry Scones with Meyer Lemon Glaze

Blueberry Scones with Meyer Lemon Glaze are my new favorite teatime treat. I love these scones for several reasons. First of all, these scones only take about fifteen minutes of hands on time. As you know, I adore treats that are quick and easy to make. Secondly, besides the blueberry and lemons, these scones use ingredients I always have on hand. And, lastly, these scones are truly scrumptious. The Meyer lemon adds such great flavor to the scones themselves, and makes the glaze taste divine. But, don’t worry if you can’t find Meyer lemons, this recipe is still yummy with regular lemons.

The Equipment I Used

A Food Scale- For perfect baking results, please weigh your flour and sugar for this recipe.
A Sifter- Be sure and sift together all the dry ingredients.
A Pastry Cutter- Use a pastry cutter to cut the butter into your dry ingredients.
A Pastry Bag- You can use a pastry bag to apply the glaze. Or, just cut the corner off a plastic bag. Or, just use a spoon to drizzle on the glaze.

The Ingredients Needed for Blueberry Scones with Meyer Lemon Glaze

Meyer Lemons- These are a variety of lemons, that smell and taste really great. Of course, you can use a regular lemon.
Blueberries- Be sure and use fresh berries. Frozen blueberries will bleed all over your scones and make them look like moldy blue cheese. I know this from experience, trust me.
Butter- Use very cold, unsalted butter.
Milk- Be sure and use whole milk.
Flour- Use all purpose flour, and be sure and weigh it.

How I Made my Scones

First, I sifted together the dry ingredients.
Next, I cut in the butter until it resembled small peas.
Then, I finished the dough, and formed the scones. You don’t need to use a rolling pin. Just pat the dough out with your hands.
Finally, I baked the scones, and then squeezed on the glaze.

If you love scones, you need to try these easy and delicious Blueberry Scones with Meyer Lemon Glaze.

Blueberry Scones with Meyer Lemon Glaze

Blueberry Scones topped with a sweet Meyer Lemon glaze.

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Prep Time 15

Cook Time 20

Total Time 35

Course Bread

Cuisine American, English

Servings scones

Calories 350 kcal

Ingredients

2¼ cups all purpose flour (270g)
2 tsp. baking powder
⅓ cup sugar (66g)
½ tsp. salt
6 tbsp. cold unsalted butter cut in half inch cubes
2 egg yolks
½ cup heavy cream
¼ cup whole milk
1 tsp. vanilla extract
zest from 1 Meyer lemon
¾ cup fresh blueberries
1 tsp. coarse sugar

For the Meyer Lemon Glaze:

1 cup powdered sugar, sifted
3 tbsp. heavy cream
1 tbsp. Meyer Lemon juice

Instructions

Preheat the oven to 400 degrees, and cover a baking sheet with parchment paper.
Sift together the flour, baking powder, sugar, and salt into a large mixing bowl.
Using a pastry cutter, cut the butter into the flour mixture, until it resembles small peas.
In a small bowl, mix together the yolks, milk, cream, vanilla, and lemon zest. Stir it into the flour mixture, just until no streaks of flour are left.
Dump the mixture on to a floured board. Add the berries to the dough, and pat it all into a circle about one inch thick. Using a floured knife, cut the circle into eight wedges. Place them on a baking sheet, spaced two inches apart.
Brush each wedge lightly with some heavy cream and sprinkle with coarse sugar. Bake them for twenty minutes, or until they're light brown.
Make the glaze by combining all the ingredients. Use a piping bag to apply to the glaze to the scones. Serve warm.