Blueberry Cream Scones with Lemon Blueberry Glaze

Ingredients

• 2 cup all-purpose flour (plus more for dusting)
• 0.33 cup granulated sugar
• 1 tbsp baking powder
• 0.5 tsp salt
• 0.5 cup unsalted butter (cold and cubed)
• 1 cup fresh blueberries (divided for scones and glaze)
• 1 cup crème fraîche (the secret ingredient for texture)
• 1 cup powdered sugar (for glaze)
• 1 tbsp lemon juice (for glaze)

Steps

1. 1

   In a large bowl, whisk together the flour, sugar, baking powder, and salt.

2. 2

   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.

3. 3

   Add the fresh blueberries to the flour mixture and give them a gentle toss to coat.

4. 4

   Add the crème fraîche to the bowl. Mix until a shaggy dough begins to form.

5. 5

   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.

6. 6

   Flour a circular cutter and cut out the scones. Place them onto a baking sheet lined with parchment paper.

7. 7

   Place the baking sheet in the refrigerator or freezer to chill the dough for about 15-30 minutes.

8. 8

   Preheat your oven to 400°F (200°C). Bake the scones until they are risen and golden brown, approximately 18-22 minutes.

9. 9

   While the scones bake, prepare the glaze by whisking together powdered sugar, lemon juice, and a few crushed blueberries for color and flavor.

10. 10

    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 per serving

• breakfast
• brunch
• baking
• scones
• blueberries
• vegetarian
• pastry