Blueberry Scones with Lemon Glaze

By Chef John Placko

blueberry-lemon-scones-024_leaf

Ingredients

Scones

  • 3 bags Higgins & Burke Naturals™ Blueberry tea
  • 1 cup (250 mL) 35% cream (whipping cream)
  • 2 1/4 cups (550 mL) all purpose flour
  • 2 tbsp (30 mL) baking powder
  • ½ tsp (2 mL) baking soda
  • ½ tsp (2 mL) salt
  • 2 tbsp (30 mL) sugar
  • 1/2 cup (125 mL) unsalted butter, cold, cut into chunks
  • 1 cup (250 mL) fresh blueberries (or use frozen, do not thaw)

Lemon Glaze

  • 1 tbsp (15 mL) lemon juice
  • 3/4 cup (170 mL) confectioners (icing) sugar
  • 1 tsp (5 mL) lemon zest

Makes 10 scones
Prep time: 30 minutes
Cook time: 20 minutes

Method

Scones

  1. Preheat oven to 400⁰F (200⁰C).
  2. Add contents of tea bags into cold cream and allow to steep for 10 minutes.
  3. Sift together the dry ingredients; the flour, baking powder, baking soda, salt, sugar.
  4. Crumble butter into the flour with your fingertips until it resembles coarse crumbs.
  5. Add cream and fold together just until incorporated. Do not overmix.
  6. Fold the blueberries into the mix.
  7. Press the dough out on a lightly floured surface to form a round flat shape, 1 inch (2.5 cm) thick.
  8. Cut round scones using a 3 inch (7.5 cm) cookie cutter. Gather remaining dough and repeat until all used up.
  9. Place scones on ungreased cookie sheet & bake for 18-20 minutes. Set aside on cooling rack.

Lemon Glaze

  1. Mix the lemon juice and confectioners’ sugar until the sugar dissolves.
  2. Add the lemon zest.
  3. Whisk the glaze until smooth. Spread over scones.

Nutritional Information