Blueberry Scones with Lemon Glaze
Starbucks with my 7 year old has become quite the expensive little habit. While she used to beg for cake pops and frappucinos, she’s now begging for blueberry scones. I have to say, their blueberry scones are pretty amazing. I used my amazing mommy powers of distraction to swipe a bite of her scone during a stop at the Starbucks in our local outlet mall a few weeks ago. I knew right then that I wanted to figure out how to make scones.
I attempted scones once – I think I was in 7th grade. It was for some sort of project we were doing and I didn’t know tartar sauce from cream of tartar. Unfortunately, I mean that quite literally. The recipe called for cream of tartar and I came home with tartar sauce. Scone fail. Scones hit my radar once again about 5 years back. Someone made scones with fresh jam and whipped cream and brought it to a play date for a bunch of our kids through a local moms group. They were amazing.
Sweet vs Savory
While I’ve always loved cooking, baking just wasn’t on my radar much until the last few years. Prior to having kids, I really didn’t care that much for sweets. I was definitely a salty/savory flavor person. Sometime after having kids, that all changed. Now I make homemade cookies, cakes, pies and after this weekend, I can now add scones to the list! Despite any sort of bread making being intimidating to me, these were really quite easy. Based on the feedback of everyone I shared them with, they were quite tasty too. The 7 year old has proclaimed them to be “The Best Scones Ever – even better than Starbucks!” And while her palette may not be the most discerning, her opinion definitely rank as one of the most influential around here.
Start to finish, you’ve got less than 30 minutes invested in making these scones. One batch yields 16 scones – enough to feed everyone breakfast for a few days. They aren’t too sweet, but they aren’t bland either. What they are is definitely worth the 30 minutes!
- 3 Cups Flour
- ⅓ Cup Sugar
- 2 Teaspoons Baking Powder
- ¼ Teaspoon Salt
- ½ Teaspoon Cinnamon
- 1 Stick Butter
- ⅔ Cup Half and Half
- 1 Egg
- ⅓ Cup Whipped Cream Cheese
- 2 Teaspoons Vanilla Extract
- 1-1/2 Cups Lemon Juice, Divided
- 1 Cup Blueberries, Rinsed and Drained
- 1 Cup Powdered Sugar
- In a large bowl, mix together the flour, sugar, baking powder, salt, and cinnamon.
- Cut the cold butter into thin slices or very small cubes and add to the flour mixture.
- Cut the butter into the flour using a pastry cutter.
- In a second bowl, mix together the half and half, egg, vanilla extract, ½ cup of the lemon juice, and the whipped cream cheese.
- Gradually pour the liquid mixture into the bowl with the dry mixture and combined the two until a dough forms.
- Gently fold in the blueberries.
- If the dough seems too sticky, you can add a little extra four to help stiffen the dough.
- Divide the dough in half and place it on a lined cookie sheet or a stoneware pan.
- Cut each circle into 8 wedges using a floured knife - DO NOT separate the wedges.
- Bake at 425 degrees for approximately 15 minutes, or until golden brown and cooked through to the center of each round.
- Move the scones to a cooling rack.
- Once cooled completely, you can drizzle the scones with the glaze.
- To prepare the glaze, mix 1 cup powdered sugar and 1 cup lemon juice.