Description
Ina Garten’s blueberry scones with lemon glaze combine classic British baking techniques with fresh, tangy flavors. Crumbly pastry and sweet blueberries complement zesty lemon glaze, creating a delightful breakfast treat you’ll savor with morning coffee.
Ingredients
Scale
- 2 cups (480 ml) all-purpose flour
- 1 cup (240 ml) fresh blueberries
- 1 cup (240 ml) heavy cream
- 5 tbsps (75 ml) unsalted butter, cold, cut into chunks
- 2 tbsps (30 ml) sugar
- 1 tbsp (15 ml) baking powder
- 1 tbsp (15 ml) unsalted butter
- ½ tsp (2.5 ml) salt
- 2 cups (480 ml) confectioners’ sugar, sifted
- ½ cup (120 ml) freshly squeezed lemon juice
- Finely grated zest of 1 lemon
Instructions
- Preparation Setup: Preheat oven to 400°F (204°C) and ready an ungreased baking sheet.
- Dry Ingredient Fusion: Sift flour, baking powder, salt, and sugar into a large mixing bowl, creating a uniform dry base.
- Butter Integration: Utilize pastry cutters to blend cold butter into the dry mixture until it forms coarse, sandy crumbs with a pebble-like texture.
- Blueberry Incorporation: Gently fold fresh blueberries into the crumbly mixture, ensuring minimal berry crushing and color preservation.
- Dough Formation: Create a central well in the mixture, pour heavy cream, and delicately combine ingredients until just integrated, avoiding overmixing.
- Shaping Process: Transfer dough to a floured surface, shape into a 12x3x1¼-inch rectangular form, then divide into four equal squares and slice diagonally to create triangular scones.
- Baking Preparation: Position scone triangles on the baking sheet, lightly brush with additional heavy cream to achieve a golden exterior.
- Baking and Cooling: Bake for 15-20 minutes until edges turn golden-brown and surface appears crisp and risen, then allow to cool slightly.
- Lemon Glaze Creation: Construct the glaze by combining confectioners’ sugar, lemon juice, softened butter, and lemon zest in a heatproof bowl over simmering water, whisking until smooth and glossy.
- Final Presentation: Generously drizzle the lemon glaze over the cooled scones, allowing it to set briefly before serving.
Notes
- Butter Temperature Matters: Use ultra-cold butter straight from the refrigerator to ensure flaky, tender scone texture with distinct layers.
- Handle Dough Gently: Minimal mixing prevents tough scones; stop stirring the moment ingredients combine to maintain delicate crumb structure.
- Blueberry Protection: Lightly coat berries in flour before adding to prevent color bleeding and distribute evenly throughout the dough.
- Precise Cutting Technique: Use a sharp knife and cut decisively to create clean-edged scones that rise evenly during baking, avoiding dragging or crushing the dough.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 400
- Sugar: 30 g
- Sodium: 350 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 70 mg