Amazing Blueberry Scones

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.

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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.

Ingredients:

• 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

Directions:

1. Pre-heat oven to 400°F.
2. 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.
3. Using your hands, gently mix in the blueberries and coat them in the flour.
4. 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.
5. 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.
6. Place the scones on a cookie sheet lined with parchment paper for easy clean up.
7. Brush the scones with some heavy cream.
8. Bake for 15-20 minutes until golden brown.
9. Let cool for a few minutes.

While you are waiting for the scones to cool, you can start making the lemon glaze.

1. In a microwave safe bowl, sift the powdered sugar and mix it with the lemon juice using a whisk.
2. Add the melted butter and lemon zest and mix.
3. Heat the mixture in the microwave for 30 seconds and whisk to smooth out any lumps.
4. 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!