Blueberry Scones

Blueberry Scones

You may recall that I catered a royal wedding viewing party last year. It was packed with tea sandwiches, deviled eggs, and scones. You know, all the British staples. 

Then last month I got asked to cater a brunch. The host requested blueberry scones to be on the menu. But I realized that I never wrote down my original recipe from last year!

I got this job request while I was visiting relatives. 

My aunt was all too excited that I’d have to try out a few different recipes to perfect my blueberry scones (essentially leaving us with scones up to our eyeballs). And Iwas all too excited that I had someone to help me eat all of these delicious carb-y treats!

Yields: 8 scones

Prep Time: 5 minutes | Cook Time: 15 minutes | Total Time: 20 minutes

Ingredients:

For the scones:

2 cups flour

1 tbsp baking powder

½ tsp salt

2 tbsp sugar

5 tbsp butter

1 ½ cups fresh blueberries

1 cup fat free half and half

For the glaze:

Juice from one lemon

Zest from one lemon

2 cups powdered sugar

  1. Preheat oven to 400°.
  2. Combine flour, baking powder, salt, and sugar. 
  3. Cut in butter. Consistency should be a crumbly, dry mixture. 
  4. Fold in blueberries gently. Add half and half and mix until combined. Don’t overwork!
  5. Roll out with your hands on a lightly floured surface into a log about 12 inches long X 3 inches wide. The dough should be about an inch high. 
  6. Cut into 8 even triangles.
  7. Bake at 400°X ~15 minutes or until golden brown.
  8. While baking, combine powdered sugar, lemon juice, and zest to form a glaze. 
  9. Drizzle glaze over warm scones. 

The Cook’s 2 Cents:

  • Try not to crush the blueberries when mixing the dough. If they get smashed, they will end up dying the dough.
  • I use a bench scraper to cut in the butter because it makes it easier to mix without overworking the dough. However, if you don’t have a bench scraper on hand, I’d recommend cutting the butter into small squares and then using a fork to work it into the dough. 

Nutrition Facts:

Serving Size: 1 scone with 1 tbsp glaze

Servings Per Recipe: 8 

Calories: 179               Fat: 7g             Sodium: 1041mg        Carbs: 27g       Fiber: 1g          Sugars: 24g     Protein: 2g

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