Saturday, August 15, 2015

Buttermilk Glazed Lemon Blueberry Scones





Our blueberry crop came in, so I was looking for new ways to use the blueberries. I got the bright idea to make scones, since I had all the ingredients on hand. Lemon and blueberries are such a classic combination, I decided to go that route.

They were so easy and turned out so well, I decided to share. Here's the recipe.

Buttermilk Glazed Lemon Blueberry Scones

2 1/2 c. all purpose flour
1/3 c. sugar
1 t. baking powder
1/2 t. salt
1 stick cold butter
1/2 pint heavy cream
1 c. blueberries
1 T. lemon zest
1 large egg, beaten


Buttermilk Glaze

1 cup confectioner's sugar
2 T. buttermilk
1 t. vanilla

Combine flour, sugar, baking powder and salt. Cut in 1 stick cold butter until mixture resembles corn meal. Place in freezer for 15-20 minutes. Remove from freezer and add lemon zest and blueberries. Stir in cream. Gently press into a ball in the bowl and turn onto parchment lined baking sheet. Pat dough into an 8 inch circle. The dough should be about 1 inch thick. Cut dough into 8 wedges and separate wedges about 1/2 inch apart. The dough may be a little crumbly. Just press any pieces that fall off back into the wedges. Brush the wedges with the beaten egg. Bake at 425 degrees for 20-25 minutes until golden brown. While scones cool, prepare glaze. Using a whisk, combine confectioner's sugar, buttermilk and vanilla. Drizzle over cooled scones.



Richi Reynolds
Richi Reynolds

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