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Blueberry Scones Recipe Ina Garten with Lemon Glaze

Name: Blueberry Scones Recipe Ina Garten with Lemon Glaze
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 2 cups all-purpose flour; 1/2 cup sugar; 1 tablespoon baking powder; 1 teaspoon kosher salt; 1 stick cold unsalted butter (grated); 1 large egg (lightly beaten); 1/2 cup cold heavy cream; 1 cup blueberries (fresh or frozen); extra heavy cream for brushing the tops; raw sugar for sprinkling the tops; 2 tablespoons unsalted butter; 2 cups powdered sugar (sifted); 2 lemons (juiced and zested)

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

2 cups all-purpose flour
1/2 cup sugar
1 tablespoon baking powder
1 teaspoon kosher salt
1 stick cold unsalted butter grated
1 large egg lightly beaten
1/2 cup cold heavy cream
1 cup blueberries fresh or frozen
extra heavy cream for brushing the tops
raw sugar for sprinkling the tops

Lemon Glaze:

2 tablespoons unsalted butter
2 cups powdered sugar sifted
2 lemons juiced and zested

Instructions

Preheat your oven to a toasty 400 degrees Fahrenheit.
Mix together flour, sugar, baking powder and a pinch of salt with an electric mixer with a paddle attachment.
Add in the cold butter and set the mixer to its lowest speed.
Whisk together the egg and heavy cream, and gently pour this creamy blend into the flour and butter mixture as it mixes on low. Your dough might look a bit lumpy, and that's just fine
Toss in those juicy blueberries, and let them join the party.
Transfer your dough onto a generously floured surface and knead it into a lovely ball. Make sure your hands and rolling pin have a dusting of flour to prevent sticking.
Roll that dough out to a thickness of 3/4-inch, making sure you can still spot some delightful buttery bits throughout.
Keep it moving on the floured surface so it doesn't get clingy.
Shape the dough into a square and slice it into quarters. Take each quarter and cut it diagonally, creating charming little triangles.
Give your scones a cozy brush of heavy cream, and a sprinkle of sugar, and let them bask in the oven for about 20 to 25 minutes when they have browned tops and insides that are fully baked. You'll know they're ready when they feel delightfully firm to the touch
Allow the scones to cool down before we jazz them up with a delightful lemon glaze.

For the lemon glaze:

Prepare a double boiler (also known as bain-marie) ready,
Combine the butter, sugar, lemon zest, and juice in it. Mix until the butter and sugar melt together, creating a thicker mixture
Remove it from the heat and beat it until it becomes smooth and slightly cooled.
Drizzle or gently brush this glaze on top of your scones
Let it sit until the glaze becomes a bit hazy and forms a lovely, hardened layer.