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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 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Bread
Cuisine American, English
Servings 8 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.

Nutrition

Calories: 350kcal
Keyword bread
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