Blueberry Cream Scones with Meyer Lemon Glaze Recipe
Introduction
These Blueberry Cream Scones with Meyer Lemon Glaze are tender, fruity, and bursting with fresh flavors. Perfect for breakfast, brunch, or a cozy afternoon treat, they blend juicy blueberries with a tangy lemon glaze for a delightful balance.
Ingredients
- 3 1/4 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon plus 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 cups cold whipping cream
- 2 cups fresh or frozen blueberries
- 2 tablespoons Meyer lemon juice
- 1/2 cup powdered sugar
Instructions
- Step 1: Preheat the oven to 375 degrees Fahrenheit and line a baking sheet with parchment paper.
- Step 2: In a large bowl, combine the flour, sugar, baking powder, and salt. Stir in the blueberries gently to distribute them evenly.
- Step 3: Pour in the cold whipping cream and stir just until the flour mixture is moistened, taking care not to break the berries.
- Step 4: Turn the dough out onto a floured surface. Knead gently with your hands until the dough comes together.
- Step 5: Divide the dough into 4 equal balls. Flatten each into a 5-inch disc using your hands. Cut each disc into 8 triangles using a pizza cutter or sharp knife.
- Step 6: Place the scones onto the prepared baking sheet, leaving space between them. Bake for 12–15 minutes, or until they are lightly browned and cooked through.
- Step 7: Let the scones cool on a wire rack for 10 minutes before applying the glaze.
- Step 8: To make the glaze, whisk together the Meyer lemon juice and powdered sugar until smooth. Spoon the glaze over the warm scones.
Tips & Variations
- Use frozen blueberries straight from the freezer to keep the dough cold and prevent blueberry juice from bleeding too much into the batter.
- If Meyer lemons aren’t available, regular lemon juice works well in the glaze.
- For extra richness, brush the scones with a little cream before baking to encourage browning.
- Try adding a teaspoon of lemon zest into the dough for an extra citrus zing.
Storage
Store cooled scones in an airtight container at room temperature for up to 2 days. For longer storage, freeze the unglazed scones in a sealed bag for up to 1 month. Reheat in a 300-degree oven for 10 minutes before glazing to freshen.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen blueberries instead of fresh?
Yes, frozen blueberries work well. Add them directly to the dry ingredients without thawing to prevent the dough from becoming too wet.
How can I make the scones more tender?
Use cold cream and handle the dough gently to avoid overworking it. Quick mixing helps keep the scones tender and flaky.
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Blueberry Cream Scones with Meyer Lemon Glaze Recipe
- Total Time: 30 minutes
- Yield: 32 scones (4 discs, 8 triangles each) 1x
- Diet: Vegetarian
Description
These Blueberry Cream Scones with Meyer Lemon Glaze are a delightful treat, combining tender, flaky scones studded with fresh blueberries and finished with a tangy, sweet Meyer lemon glaze. Perfect for breakfast, brunch, or an afternoon snack, these scones offer a balance of sweet and citrus flavors with a rich, creamy texture.
Ingredients
Scones
- 3 1/4 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon plus 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 cups cold whipping cream
- 2 cups fresh or frozen blueberries
Meyer Lemon Glaze
- 2 tablespoons Meyer lemon juice
- 1/2 cup powdered sugar
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Mix Dry Ingredients and Blueberries: In a large bowl, combine the all-purpose flour, granulated sugar, baking powder, and salt. Gently stir in the blueberries, taking care not to crush them, so they remain whole within the dough.
- Add Whipping Cream: Carefully stir in the cold whipping cream to moisten the flour mixture. Mix gently to incorporate without breaking the berries.
- Knead the Dough: Turn the dough out onto a floured surface. Knead it gently with your hands just until the dough comes together, avoiding overworking it to keep the scones tender.
- Shape and Cut: Divide the dough into 4 balls, then flatten each into a disc about 5 inches in diameter. Using a pizza cutter or sharp knife, cut each disc into 8 equal triangles.
- Bake the Scones: Place the cut scones onto the prepared baking sheet. Bake for 12-15 minutes, or until they are lightly browned and cooked through.
- Cool Before Glazing: Remove the scones from the oven and allow them to cool for 10 minutes to set and prevent the glaze from melting too much.
- Prepare and Apply Lemon Glaze: Whisk together the Meyer lemon juice and powdered sugar until smooth. Spoon the glaze over the cooled scones evenly to add a sweet and tangy finish.
Notes
- Use fresh or frozen blueberries; if using frozen, do not thaw to keep the dough from becoming too wet.
- Handle the dough gently to avoid crushing blueberries and to keep the scones tender.
- The glaze can be adjusted in thickness by adding more lemon juice or powdered sugar to your preference.
- Scones are best enjoyed the day they are made but can be stored in an airtight container for 1-2 days.
- For a dairy-free option, substitute the whipping cream with a plant-based cream alternative.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: American
Keywords: blueberry scones, cream scones, Meyer lemon glaze, breakfast scones, baked goods, lemon glaze, tender scones
