Just say NO to dry and crumbly scones! Bursting with fresh berries, these Blueberry Scones are an easy breakfast treat that will have you fall in love with scones all over again!
I love breakfast. It’s funny how even though it is one of my favorite meals of the day, I often skip it.
But never on a weekend or on vacation. And never when these Blueberry Scones are in front of me.
This last weekend we had family visiting, and I hosted brunch on Sunday. Egg bakes, quiches, muffins, and pancakes are all favorites of mine. This weekend I went a little off the beaten path and made scones.
Unfortunately scones can get a bad rap, the ones you can pick up in coffee shops are often too dry and crumbly. But a really good Blueberry Scone bursting with fresh blueberries and with a lemon glaze drizzled over the top is another thing entirely.
A good scone recipe is something everyone should have in their files. Pretty much anything can be mixed in…berries, cinnamon, or chocolate chips. As long as you have a good base recipe, the sky is the limit.
These Blueberry Scones are fast and easy, and they freeze beautifully. And with my freezer stocked with these, I don’t need to wait for vacation or the weekend for a sweet treat. Sounds like a pretty perfect way to start my day, don’t you think?
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 4 tablespoons sugar
- 5 tablespoons unsalted butter, cold, cut in chunks
- 1 teaspoon vanilla
- 1 cup fresh blueberries
- 1 cup heavy cream, plus more for brushing the scones
- Raw sugar for sprinkling on top of scones.
- 1 cup powdered sugar
- 2 tablespoons milk
- 1 tablespoon lemon zest
To make the scones:
- Preheat oven to 400 degrees.
- Put flour, baking powder, salt, and sugar in bowl of food processor. Pulse to mix. Add the chunks of butter and pulse until mixture becomes a coarse crumble.
- Place dry ingredients in a large mixing bowl. Add blueberries and coat in flour mixture, gently so as not to smash berries. Add cream and vanilla and stir until just blended. Do not over mix.
- Place dough to floured surface and light pat to a 12 x 3 rectangle. Cut dough in half, then in half again. Cut the 4 rectangles diagonally into triangles. (I used a pizza cutter to cut my dough.)
- Place triangles on an ungreased cookie sheet and brush tops of sconces with cream and sprinkle raw sugar on top. Bake for 20 minutes or until golden brown.
To make the glaze:
- Mix all ingredients in a small bowl and drizzle over scones just before serving.