Blueberry Cream Scones with Lemon Blueberry Glaze
John Kanell cooked this in an Instagram reel. SeeMeCook wrote it up from the reel as a full recipe and added ingredient weights and nutrition.
Watch the original reelImported by Michael Carroll on SeeMeCook
These buttery scones are incredibly tender thanks to a secret ingredient—crème fraîche—which provides a rich, slightly acidic crumb that ensures they are never dry. They are packed with fresh blueberries and finished with a vibrant, zesty glaze.
- Time
- 70 minutes
- Equipment
- Oven
- Good for
- Snacks
- Cuisine
- American
- Contains
- Gluten and dairy
- Diet
- Vegetarian
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 240 g
- 65 g
- 12 g
- 3 g
- 115 g
- 150 g
- 240 g
- 120 g
- 15 g
Weights are estimates. Together, the ingredients weigh about 960 g before cooking, which is about 120 g per serving.
Steps
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
Add the cold, cubed butter to the flour mixture. Work the butter into the flour using a pastry cutter or your fingers until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
Add the fresh blueberries to the flour mixture and give them a gentle toss to coat.
Add the crème fraîche to the bowl. Mix until a shaggy dough begins to form.
Turn the dough out onto a lightly floured surface. Pat the dough down, cut it, and stack the pieces. Repeat this process a few times to build up buttery layers.
Flour a circular cutter and cut out the scones. Place them onto a baking sheet lined with parchment paper.
Place the baking sheet in the refrigerator or freezer to chill the dough for about 15-30 minutes.
Preheat your oven to 400°F (200 °C) (200°C (400 °F)). Bake the scones until they are risen and golden brown, approximately 18-22 minutes.
While the scones bake, prepare the glaze by whisking together powdered sugar, lemon juice, and a few crushed blueberries for color and flavor.
While the scones are still warm, smear the lemon blueberry glaze over the tops.
Notes
The use of crème fraîche instead of heavy cream or buttermilk provides a higher fat content and a slight tang, which results in a more tender, layered crumb. Ensure your butter and crème fraîche are very cold to achieve the best rise.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 408
- Protein
- 4 g
- Carbs
- 51 g
- Fat
- 21 g
- Fiber
- 1 g
Where the calories come from
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