Iced Blueberry Scones

Iced Blueberry Scones

Introduction:

Few things feel as warm and inviting as the aroma of freshly baked scones filling the kitchen—especially when they’re bursting with juicy blueberries and topped with a sweet, lemony glaze. These Iced Blueberry Scones are soft, flaky, and slightly crisp on the outside, offering the perfect balance of sweetness and tart fruit in every bite. Whether served with your morning coffee, enjoyed as a mid-day treat, or presented at brunch gatherings, these scones are a guaranteed crowd-pleaser. And the best part? They’re simple to make and taste better than any bakery version.

Ingredients:

For the scones:

• 2 cups all-purpose flour

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• 1/3 cup granulated sugar

• 1 tablespoon baking powder

• 1/2 teaspoon salt

• 6 tablespoons cold unsalted butter, cubed

• 3/4 cup fresh or frozen blueberries

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• 1/2 cup heavy cream (plus extra for brushing)

• 1 large egg

• 1 teaspoon vanilla extract

• Zest of 1 lemon (optional, for added brightness)

For the glaze:

• 1 cup powdered sugar

• 2–3 tablespoons lemon juice or milk (adjust to desired consistency)

• 1/2 teaspoon vanilla extract (optional)

Instructions:

1. Preheat the Oven:
   Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.

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2. Mix the Dry Ingredients:
   In a large bowl, whisk together flour, sugar, baking powder, and salt.

3. Cut in the Butter:
   Add the cold cubed butter into the flour mixture. Use a pastry cutter or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs.

4. Add the Blueberries:
   Gently fold the blueberries into the flour-butter mixture. Be careful not to crush them.

5. Combine Wet Ingredients:
   In a small bowl, whisk together the cream, egg, vanilla extract, and lemon zest (if using). Pour the wet ingredients into the dry mixture and stir just until combined—do not overmix.

6. Shape the Scones:
   Turn the dough onto a lightly floured surface and pat into a rectangle about 1 inch thick. Cut into squares or triangles, and place them onto the prepared baking sheet.

7. Brush and Bake:
   Brush the tops with a little extra cream for a golden finish. Bake for 15–18 minutes, or until the tops are golden brown and a toothpick comes out clean.

8. Cool and Glaze:
   Let the scones cool for at least 10–15 minutes. In the meantime, whisk together the powdered sugar and lemon juice to make the glaze. Drizzle generously over the cooled scones.

Conclusion:

These Iced Blueberry Scones are the perfect treat to elevate your breakfast or tea time. Soft, buttery, and filled with fresh bursts of blueberry, they strike the perfect balance between indulgent and refreshing. The tangy-sweet glaze adds a delicate finishing touch that melts beautifully into each bite. Make them once and you’ll find yourself baking them again and again—whether for guests, gifts, or just because you deserve a moment of homemade joy.

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