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Blueberry Scones Recipe Ina Garten with Lemon Glaze

Calories: 500.83|Fat: 21.93|Carbohydrates: 73.83|Protein: 4.92 | 40

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Blueberry Scones with Lemon Glaze. These juicy blueberries sink in the scones together with citrusy lemon glaze are induglent bites that brighten your morning!

These Lemon Glazed Blueberry Scones are inspired by Ina Garten’s Orange and Cranberry Scones. They’re tender and buttery studded with juicy blueberries, and generously coated in a luscious lemon glaze. They’re perfect treat for brightening up your mornings, impressing brunch guests, or satisfying your sweet cravings.

Why you’ll love it?

Balanced Flavors: These scones marry the sweet allure of blueberries with the zesty punch of lemon, creating a harmonious flavor profile that’s simply irresistible.
Melt-in-Your-Mouth Texture: Thanks to cold butter and heavy cream, these scones achieve a tender, melt-in-your-mouth quality that’s pure bliss.
A Touch of Citrusy Elegance: The lemon glaze not only adds a burst of citrusy freshness but also lends an elegant finish to these scones, making them suitable for both casual gatherings and special occasions.

Tips

- Handle the dough gently to maintain the scones’ delicate texture.

- If using frozen blueberries, fold them into the dough directly from the freezer to prevent them from bleeding color into the dough.

- Brushing the scones with heavy cream before baking gives them a beautiful golden hue.

- Don’t forget the raw sugar sprinkle; it adds a delightful crunch to the scone tops.

Variations

- Swap blueberries for the berries you have in hand whether raspberries, blackberries, cranberries or gooseberries.

- Orange tastes as good as the lemon for the glaze!

Dried fruits can be used as an alternative if you’re out of fresh or frozen berries.

How to serve blueberry scones

Serve these Lemon Glazed Blueberry Scones warm, preferably fresh from the oven, with a cup of tea or coffee. You can top them with whipping cream, jam or with a dusting of sugar.

These scones are also perfect for gifting, brunches, or as an anytime treat.

Enjoy every bite, relishing the delightful blend of sweet blueberries and zesty lemon.

Health Info

Calories: 500.83
Sugar: 47.58
Sodium: 432.95
Fat: 21.93
Carbohydrates: 73.83
Fiber: 1.53
Protein: 4.92

Ina Garten Blueberry Scones Recipe

Author Caroline Sciberras

Servings 8

Calories 500.83

Prep Time 15

Cook Time 25

Total Time 40

Fat: 21.93|Carbohydrates: 73.83|Protein: 4.92

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Description

Blueberry Scones with Lemon Glaze. These juicy blueberries sink in the scones together with citrusy lemon glaze are induglent bites that brighten your morning!

Ingredients

4 cups + ¼ cup all-purpose flour extra for dusting
¼ cup sugar plus extra for sprinkling
2 tbsp baking powder
2 tsp kosher salt
2 tsp grated lemon zest from about 2 lemons
¾ lb 3 sticks cold unsalted butter, diced
4 extra-large eggs lightly beaten
1 cup ½ pint cold heavy cream
1 cup fresh or frozen blueberries if frozen, do not thaw
1 tbsp flour to toss with blueberries
1 egg beaten with 2 tablespoons water for egg wash

Glaze:

½ cup + 2 tbsp confectioners’ sugar
4 tsp freshly squeezed lemon juice

Instructions

Preheat your oven to a toasty 400°F (200°C). Line a sheet pan with parchment paper.
In the bowl of an electric mixer fitted with the paddle attachment, mix 4 cups (500g) of flour, ¼ cup (50g) of granulated sugar, the baking powder, salt, and lemon zest.
Add in the cold butter and set the mixer to its lowest speed until the butter is the size of peas.
In a separate bowl, whisk together the eggs and heavy cream. With the mixer on low speed, slowly add this mixture to the flour and butter mixture. Mix until just blended. Your dough might look a bit lumpy, and that's just fine
Toss the blueberries with 1 tablespoon (8g) of flour to prevent sinking. Gently fold them into the dough by hand to avoid crushing them.
Transfer your dough onto a generously floured surface and knead it into a ball. Make sure your hands and rolling pin have a dusting of flour to prevent sticking.
Keep it moving on the floured surface so it doesn't get clingy.
For Round Scones: Flour a 3-inch (7.5 cm) round plain or fluted cutter and cut circles of dough. Place the scones on the prepared sheet pan. Collect the scraps, roll them out again, and cut more circles.
For Triangle Scones: Alternatively, shape the dough into two squares and slice each square into quarters. Take each quarter and cut it diagonally, creating charming little triangles.
Brush the tops of the scones with the egg wash, sprinkle with granulated sugar, and bake for 20 to 25 minutes, until the tops are golden brown and the insides are fully baked. The scones should be firm to the touch.
Allow the scones to cool for 15 minutes.