Glazed Blueberry Scones

These Lemon Blueberry Scones, complete with a sprinkle of Glazed Icing on the top are perfect to brighten your morning, or bring fervor to an otherwise dull day! The addition of heavy cream gives them a nice flaky texture, and the scent of meyer lemons make these impossible to resist! The aroma that will fill your kitchen as you bake these beauties will be an added bonus. For a festive weekend breakfast, add some lemon glaze on the top, and your better-than-Starbucks Blueberry Scones will be ready in no time.

[Recipe & photo courtesy of Susan from FoodBlogga]

Blueberry & Lemon Scones with Glazed Icing

Ingredients
Makes 8 large or 10-12 small scones

Scones
3 cups all-purpose flour
1/2 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
8 tablespoons cold unsalted butter
2 large eggs
3/4 cup heavy cream
1 tablespoon Meyer lemon zest
2 teaspoons Meyer lemon juice
2/3 cup unthawed frozen blueberries

Note: you can use regular lemons instead of Meyer lemons

Egg Wash
1 egg, lightly beaten OR 1 egg mixed with 1 teaspoon milk, lightly beaten

Glazed Icing
1/2 cup confectioner’s sugar
1/2 teaspoon lemon zest
2 teaspoons lemon juice
a few drops of milk as needed

Method
Preheat oven to 425 degrees. Place oven racks in top and bottom thirds of the oven. Line two large baking sheets with parchment paper.

Combine flour, sugar, baking powder, and salt in a large bowl and stir.

Cut the butter into small pieces, and add to the flour mixture. Mix with a pastry blender or fork, until a coarse meal forms with tiny pea-sized butter pieces.

Whisk eggs and heavy cream in a small bowl. Stir in zest and juice. Add to the flour and butter mixture. Begin to gently mix with a spatula. Add the blueberries. Mix until just combined. (It’s OK if a few berries bleed.) Do not over mix, or the dough will become leaden.

Using a floured surface, shape the dough into 1 large or 2 small disks, about 1/2-inch thick. With a wet knife (to make slicing easier) cut the dough into triangular shaped scones. Place scones on parchment paper-lined baking sheets. Brush scones with egg wash.

Bake scones for 15 minutes, rotating pans mid-way through, or until puffed and golden; transfer to a rack to cool completely.

Mix all the ingredients listed for the Lemon Glaze; then spoon the icing over the baked scones once they cool down. Or drizzle using an icing bag. Let the icing dry completely so it hardens.

You can store these at room temperature for a couple days, but they are best served warm and freshly baked, straight out of the oven!