As buttery as they are crumbly, these scones make for a luxurious breakfast; the kind of lazy weekend breakfast that starts in the afternoon and rolls into an even lazier, uneventful day.
My extended hiatus is over, and the excuse I used not to bake in the summer – that my apartment reaches sauna-levels of humidity when the oven is on – can’t, unfortunately be said for the weather of winter.
I made these back in June to be enjoyed sunbathing on a rooftop patio (I cry for these days). And while these blueberry and lemon scones scream summer flavours, I can still imagine how good these would taste if I broke one open on a snowy day, a puff of steam rising out.
With generous amounts of XL blueberries to cut the butteryness of the dough, it almost feels like a health-conscious breakfast choice. Plus, it’s not overly sweet, as you’d expect with a pastry, especially with the tartness of the lemon glaze.
The best part? Imagine eating a muffin that’s 100% muffin top. The scone’s got that crusty shell that you just don’t get with a sponge. And as someone’s who’s partial to the crunchy texture profile, (i.e. stale Cheetos over puffy Cheetos. Dry cereal over milky cereal. Zero bananas over any banana.) it’s right up my alley.
In the making
✘ DON’T bake these five months ago, then retroactively try and remember what to do and what not to do.
✔ DO prepare for these to be messy in the making. When you combine the wet and dry, it will look like it won’t’ come together. Be patient!
✔ Save extra lemon glaze for something equally tasty. Ideas: lemon loaf, bundt cake, any cake for that matter…
Blueberry scones with lemon glaze
Buttery, crumbly pastry for a luxurious breakfast.
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 2 tbsp sugar
- 206 grams (5 tbsp) unsalted butter, cold, cut in chunks
- 1 cup fresh blueberries
- 1 cup heavy cream
For the lemon glaze
- 1/4 cup freshly squeezed lemon juice
- 1 cups confectioners’ sugar, sifted
- 1/2 tablespoon unsalted butter
- 1 lemon, zest finely grated
Day one: the dough
- Preheat the oven to 400 degrees F.
- Sift together the dry ingredients; the flour, baking powder, salt, and sugar. Using 2 forks or a pastry blender, cut in the butter to coat the pieces with the flour. The mixture should look like coarse crumbs. Fold the blueberries into the batter. Take care not to mash or bruise the blueberries because their strong color will bleed into the dough. Make a well in the center and pour in the heavy cream. Fold everything together just to incorporate; do not overwork the dough.
- Press the dough out on a lightly floured surface into a rectangle about 12 by 3 by 1 1/4 inches. Cut the rectangle in 1/2 then cut the pieces in 1/2 again, giving you 4 (3-inch) squares. Cut the squares in 1/2 on a diagonal to give you the classic triangle shape. Place the scones on an ungreased cookie sheet and brush the tops with a little heavy cream. Bake for 15 to 20 minutes until beautiful and brown. Let the scones cool a bit before you apply the glaze.
- For the lemon glaze, mix the lemon juice with the confectioners’ until dissolved in a heatproof bowl over a pot of simmering water for the double-boiler method, or in a microwave-safe bowl. Whisk in the butter and lemon zest.
- Either nuke the glaze for 30 seconds or continue whisking in the double boiler. Whisk the glaze to smooth out any lumps, then drizzle the glaze over the top of the scones. Let it set a minute before serving.