Easiest Way to Cook Delicious Blueberry Scones

Blueberry Scones. Blueberry scones are a quick and easy breakfast pastry recipe. Since there's no yeast, they go from the mixing bowl to the oven relatively quickly. This Lemon Blueberry Scones recipe is a delightful addition to any breakfast or brunch!

Tender, moist Vegan Blueberry Scones with simple glaze are a wonderful addition to any breakfast or brunch! Scones can be pretty dry but that is not the case here. I have not made this recipe, but it is somewhat similar to a Blueberry Scone recipe I already make. You can have Blueberry Scones using 11 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Blueberry Scones

1. Prepare of Dough.
2. It's 260 g of flour.
3. You need 1 tbsp of baking powder.
4. It's 2 tbsp of brown sugar.
5. Prepare 1 pinch of salt.
6. It's 72 g of butter (cold, cut in chunks).
7. It's 1 cup of fresh blueberries.
8. Prepare 1 cup of heavy cream.
9. It's of Glaze.
10. You need 1 cup of icing sugar.
11. You need of lemon juice (squeezed from 1 small lemon).

I love serving this blueberry scone recipe to visiting friends and family. I always make sure a have a few in the freezer. Moist, fluffy lemon blueberry scones made with whole wheat flour and Greek yogurt. They're healthy, easy to make and absolutely heavenly!

Blueberry Scones instructions

1. Preheat the oven to 200C/400F..
2. Whisk together the dry ingredients; 2 cups/260g of flour, 1 tbsp baking powder, salt, and 2 tbsp sugar. Using 2 forks or a pastry cutter, 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. Make a hole in the center and pour in the heavy cream (reserve 2 tbsp for brushing). Fold everything together just to incorporate; do not overwork the dough..
3. Press the dough out on a lightly floured surface into a log and flatten it to form a long rectangle. Cut the rectangle into squares, then cut the squares in half on a diagonal to get the triangle shape. Alternatively, form a ball from the dough, then flatten it and cut like a pizza to get 8-10 triangles..
4. Place the scones on a baking sheet and brush the tops with the reserved heavy cream. Bake for 15 to 20 minutes until they start to turn golden. Let the scones cool a bit before you apply the glaze..
5. To prepare the glaze measure the icing sugar into a small bowl. Whisk in just enough lemon juice to make a thick glaze that drizzles (add the lemon juice gradually until you reach a liquid but thick mixture). Drizzle the glaze back and forth over the cake. The glaze will need at least 10 minutes to set..

These tender scones feature fresh blueberries, which leak rivulets of purple-blue juice into the dough around them as they bake, making for an especially enticing presentation. These Lemon Blueberry Scones are light and fluffy, sweet and tangy, but most of all, simply delicious. So easy to make, perfect for breakfast and a great Mother's Day treat. Blueberry scones, warm right out of the oven make the perfect Sunday morning breakfast along with a hot cup of tea. These are seriously THE BEST blueberry scones.