Blueberry Cream Scones with Lemon Glaze Recipe
Delight in these tender and flaky Blueberry Cream Scones, perfectly balanced with fresh blueberries and a hint of cardamom. Finished with a luscious blueberry glaze, these scones are an ideal treat for breakfast or afternoon tea, offering a rich, buttery texture enhanced by crème fraîche and a zesty lemon glaze.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 45-50 minutes
- Yield: 6-7 large scones or 10 small scones
- Category: Baking
- Method: Baking
- Cuisine: British
- Diet: Vegetarian
Ingredients
For the Scones:
- 2½ cups (300g) all-purpose flour
- ¼ cup (50g) granulated sugar
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ¾ teaspoon fine sea salt
- ½ teaspoon ground cardamom (optional)
- ½ cup (1 stick/113g) cold unsalted butter, cubed
- 1½ cups (225g) fresh or frozen blueberries
- ½ cup (120g) cold crème fraîche
- ¼ cup (60ml) cold water
- 1 cold large egg
- 1 teaspoon vanilla bean paste or extract
For the Blueberry Glaze:
- 6 fresh blueberries
- 1½ cups (180g) powdered sugar
- 1-2 tablespoons lemon juice or water, divided
- ½ teaspoon vanilla bean paste or extract
Instructions
- Prepare dry ingredients and butter: Line a large baking sheet with parchment paper and set aside. In a large mixing bowl, combine flour, granulated sugar, baking powder, baking soda, salt, and optional cardamom. Add cubed cold butter and toss to coat with flour. Use a pastry cutter or fingers to cut butter into flour until pea-sized pieces remain.
- Add blueberries: Incorporate blueberries into the dry mixture, tossing gently to coat them evenly with flour.
- Mix wet ingredients: In a small bowl or measuring cup, beat together crème fraîche, cold water, cold egg, and vanilla paste or extract until smooth and combined.
- Create dough: Make a well in the flour mixture and pour in wet ingredients. Fold together gently with a fork or silicone spatula to form a shaggy dough.
- Shape dough with stacking method: Turn dough onto a lightly floured surface. Press into a 1-inch thick square. Cut the dough in half, stack halves, and press down again into a 1-inch thick square. Repeat the cut-and-stack process once more for flaky layers.
- Cut scones: Press dough to about 1 inch thick. Cut out scones using a 3-inch round cutter for large scones or 2½-inch cutter for smaller. Arrange on prepared baking sheet about 2 inches apart. Recombine scraps to form extra scones as needed, yielding 6-7 large or 10 small scones.
- Chill scones: Freeze for 15 minutes or refrigerate for 30 minutes to firm up the dough and enhance flakiness while preheating oven to 425°F (220°C).
- Bake scones: Bake chilled scones for approximately 20 minutes until puffed, flaky, and golden brown on top. Note: frozen blueberries may extend baking time slightly. Cool on baking sheet for 15 minutes.
- Prepare blueberry glaze: While scones cool, mash fresh blueberries thoroughly in a small bowl. Add powdered sugar, 1½ tablespoons lemon juice, and vanilla. Whisk until smooth and sugar dissolves. Adjust lemon juice to reach thick but spoonable consistency. Let glaze rest for at least 10 minutes.
- Glaze and serve: Stir glaze before spooning generously over warm scones. Allow glaze to firm for about an hour or enjoy immediately for a fresh, glossy finish.
Notes
- Using frozen blueberries can be convenient but may require slightly longer baking time.
- The stacking method for shaping the dough creates flaky layers by folding butter throughout the scone dough.
- Crème fraîche adds richness and tenderness; if unavailable, sour cream can be a substitute.
- Chilling the scones before baking helps maintain their shape and texture for graceful rising.
- You can store baked scones in an airtight container for up to 2 days; reheat gently before glazing for best results.
- For a dairy-free option, substitute butter and crème fraîche with suitable plant-based alternatives.
- The optional cardamom adds a warm aromatic note but can be omitted if preferred.
