Easter is right around the corner and you know what that means… BRUNCH!
Give me any excuse to throw a fun + boozy brunch and I’m there. This Easter I’m hosting and it’s going to be glorious. Inspired by my blueberry trip to Napa last week with the U.S. Highbush Blueberry Council, I’m kicking it off Blueberry Scones. They are a must at any breakfast or brunch gathering and these are doused with a Meyer lemon glaze that will have you licking your fingers. Have you ever noticed that most scones are a touch dry - that’s not my style, so I'm making a little change and making these even better. These are perfectly moist (ew I hate that word but it’s the one word that works) and taste particularly incredible when served alongside some lemon curd. So it’s a combo of perfectly ripe and juicy blueberries, lemon curd AND a Meyer lemon glaze!! Pour yourself a glass of bubbly and you’re off to a pretty epic brunch extravaganza!
Lemon Blueberry Scones with Lemon Glaze
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 2 tablespoons sugar
- 5 tablespoons unsalted butter cold, grated
- 1 cup fresh blueberries
- 1 lemon zest finely grated
- 1 ¼ cups heavy cream plus more for brushing the scones
- ¼ cup freshly squeezed lemon juice
- 1 cups confectioners' sugar sifted
- ½ tablespoon unsalted butter melted
- Preheat the oven to 400 degrees F.
- Combine the flour, baking powder, salt, and sugar and gently whisk together. Add the grated cold butter to the dry mixture and toss to combine so the butter is evenly distributed.
- Fold the blueberries and lemon zest into the dry mixture. Make a well in the center and pour in the heavy cream. Fold everything together just to incorporate; do not overwork the dough.
- Form 12 medium sized mounds out of the dough. The size can vary depending on if you want to stretch the recipe to make more. Arrange them on a parchment lined baking sheet and bake in the pre-heated oven for 16-20 minutes, or until the top just barely turned golden brown.
- Combine the lemon juice, powdered sugar and melted butter in a small bowl and whisk until no clumps remain. Once the scones have cooled, drizzle with the glaze and let cool.