I am a huge fan of the blueberry scones at Panera Bread. I could seriously eat a whole box by myself! I have been on the lookout for a copycat recipe but I couldn’t find one. I stumbled across this blueberry scone recipe from Tyler Florence that looked similar so I had to give it a try.
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I’m so glad I tried these because they turned out really good! This was my first time making blueberry scones, or any scone for that matter, so I was nervous about how they were going to come out.
They were pretty easy to make and they are something that I will be making again.
I loved the lemony glaze! It really made the scones amazing. Do not skip on the glaze, trust me! I’m not a huge fan of lemon flavored things but this was something that I loved.
- 2 cups of flour
- 1 Tbs. baking powder
- 1/2 Tsp. salt
- 2 Tbs. sugar
- 5 Tbs. of unsalted butter, cut into chunks
- 1 cup blueberries, I used fresh but frozen should work good, too.
- 1 1/4 cup heavy cream
For the Glaze:
- 1/4 cup freshly squeezed lemon juice
- zest of 1/2 a lemon, grated
- 1 cup powdered sugar
- 1/2 Tbs. unsalted butter, melted
- Pre-heat oven to 400°F.
- Sift the flour, baking powder, salt, and sugar. Using a pastry blender, cut in the butter to coat the pieces with the flour. The mixture should look like coarse crumbs.
- Using your hands, gently mix in the blueberries and coat them in the flour.
- Make a well in the flour mixture and pour in 1 cup of heavy cream and carefully fold it until everything is combined. My dough was crumbling so I had to add an extra dash of heavy cream to make my dough stick together better.
- Press the dough out on a lightly floured surface into a rectangle about 12 by 3 by 1 1/4 inches. Make diagonal cuts in the dough to form the triangle shape of scones. I was able to cut 6 scones out of my dough but you could make the cuts smaller to get about 8 servings.
- Place the scones on a cookie sheet lined with parchment paper for easy clean up.
- Brush the scones with some heavy cream.
- Bake for 15-20 minutes until golden brown.
- Let cool for a few minutes.
While you are waiting for the scones to cool, you can start making the lemon glaze.
- In a microwave safe bowl, sift the powdered sugar and mix it with the lemon juice using a whisk.
- Add the melted butter and lemon zest and mix.
- Heat the mixture in the microwave for 30 seconds and whisk to smooth out any lumps.
- Drizzle glaze over tops of the scones and enjoy!
These blueberry scones are great for breakfast, brunch, or even dessert. They are very rich, so I may make these only once a month.
You can even trade out the blueberries for strawberries, blackberries, raspberries, etc. Get creative and let me know how yours turn out!