Blueberry Cream Scones with Meyer Lemon Glaze

Lemon glaze on blueberry scones on a baking sheet.

Blueberry Cream Scones with Meyer Lemon Glaze

My favorite scones are soft and tender, not at all crunchy and most certainly not dry. So, you know, it's really no surprise that my favorite scone recipe uses two full cups of heavy cream, right? I just adapted that recipe a bit to make it all Spring-y!

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 15

Total Time 25

Servings small scones

Calories 122kcal

Author Karly Campbell

Ingredients

For the scones:

3 1/4 cups all-purpose flour
1/2 cup granulated sugar
1 tablespoon plus 1 teaspoon baking powder
1/4 teaspoon salt
2 cups cold whipping cream
2 cups fresh or frozen blueberries

For the glaze:

2 tablespoon Meyer lemon juice
1/2 cup powdered sugar

Instructions

Preheat oven to 375 degrees. Line a baking sheet with parchment paper.
In a large bowl, combine the flour, sugar, baking powder, and salt. Stir in the blueberries.
Gently stir in the whipping cream to moisten the flour, being careful not to break the berries.
Turn dough out onto a floured surface and knead gently with your hands just until the dough comes together.
Separate dough into 4 balls and flatten with your hands to form a disc about 5 inches in diameter. Use a pizza cutter or sharp knife to cut each disc into 8 triangles.
Place on prepared baking sheets and bake for 12-15 minutes or until lightly browned and cooked through.
Let cool for 10 minutes before glazing.
To make the glaze, whisk together the lemon juice and powdered sugar. Spoon over the scones.

Notes

To freeze the scones, before baking and glazing place the scones on a baking sheet and freeze for one hour. Remove to a freezer bag and freeze until ready to use. Bake straight from the freezer at 350 degrees for 20-25 minutes or until lightly browned and cooked through. Make the glaze the day of baking.

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