Hamdi Saidani Ina Garten’s Blueberry Lemon Scones are among the best recipes ever. These scones, made with fresh blueberries, are baked until golden brown and then drizzled with a bright and tasty lemon glaze, giving the scones a perfect balance of flavors. If you prefer a different texture, you can use buttermilk instead of heavy cream in the recipe. Please feel free to leave your feedback about this recipe. We’d love to hear your thoughts!
Ingredients For The Blueberry Scones:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 tablespoons sugar
- 5 tablespoons unsalted butter, cold, cut into chunks
- 1 cup fresh blueberries
- 1 cup heavy cream, plus more for brushing the scones
Ingredients For The Lemon Glaze:
- 1/2 cup freshly squeezed lemon juice
- 2 cups confectioners’ sugar, sifted
- 1 tablespoon unsalted butter
- 1 lemon, zest finely grated
How to Make Blueberry Scones:
- Preheat your oven to 400 degrees F.
- In a large bowl, sift together the flour, baking powder, salt, and sugar. Using two forks or a pastry blender, cut the butter into the flour mixture until it resembles coarse crumbs.
- Gently fold the blueberries into the mixture, taking care not to mash or bruise the blueberries as their color will bleed into the dough.
- Make a well in the center of the mixture and pour in the heavy cream. Fold everything together just until incorporated, being careful not to overwork the dough.
- On a lightly floured surface, press the dough into a rectangle about 12 by 3 by 1 1/4 inches. Cut the rectangle in half, then cut each half in half again to give you four 3-inch squares. Cut each square in half diagonally to create the classic triangle shape.
- Place the scones on an ungreased cookie sheet and brush the tops with a bit of heavy cream. Bake for 15 to 20 minutes or until golden brown. Allow the scones to cool slightly before glazing.
How to Make Lemon Glaze for the Blueberry Scones:
- For the glaze, mix the lemon juice with the confectioners’ sugar in a heatproof bowl set over a pot of simmering water (or in a microwave-safe bowl). Whisk in the butter and lemon zest. If using a microwave, heat the glaze for 30 seconds. Whisk the glaze to smooth out any lumps.
- Drizzle the glaze over the cooled scones. Allow the glaze to set for a minute before serving.
How To Make This Blueberry Lemon Scones Vegan
To make these blueberry lemon scones vegan, you can replace the unsalted butter with cold vegan butter or solid coconut oil. Use the same amount as the recipe calls for. Replace the heavy cream with almond milk, adding more as needed if the dough seems too dry.
How To Make This Blueberry Lemon Scones Keto
To make these blueberry lemon scones keto-friendly, replace the all-purpose flour with almond flour or another low-carb flour option.
Substitute the sugar with a keto-friendly sweetener like erythritol or stevia. Keep in mind that these substitutions may alter the texture and taste of the scones.
How To Use Buttermilk In Blueberry Lemon Scones
To make these blueberry lemon scones with buttermilk, replace the heavy cream with the same amount of buttermilk. This will give the scones a more tangy flavor and a slightly softer texture.
How Long Do Blueberry Scones Last?
Blueberry Lemon Scones can be stored at room temperature for about 2-3 days. If you want them to last longer, you can refrigerate them for up to a week.
Can You Freeze Blueberry Scones?
Yes, you can freeze Blueberry Lemon Scones. First, let them cool completely. Then, place them in a freezer-safe bag or container. They should last about 1-2 months in the freezer. To thaw, leave them at room temperature or heat in the oven at a low temperature.
Can I Make The Dough Ahead Of Time?
Yes, you can make the dough in advance. After preparing the dough, wrap it tightly in plastic wrap and store it in the refrigerator. When you’re ready to bake, take the dough out, cut it into scones, and follow the baking instructions. The dough should last in the fridge for about 2 days.
Blueberry Lemon Scones Nutrition Facts
Serving Size: 1 of 8 servings
- Calories: 419
- Total Fat: 20 g
- Saturated Fat: 12 g
- Carbohydrates: 58 g
- Dietary Fiber: 2 g
- Sugar: 31 g
- Protein: 4 g
- Cholesterol: 64 mg
- Sodium: 296 mg
FAQs
What Can I Substitute For Heavy Cream In Scones?
In this blueberry lemon scones recipe, you can substitute heavy cream with a variety of dairy and non-dairy alternatives. For a dairy option, you can use buttermilk or whole milk. For a non-dairy option, almond milk or coconut milk can be used.
What Do You Brush Scones Before Baking?
In this blueberry lemon scones recipe, the scones are brushed with a bit of heavy cream before baking. This helps to give the scones a golden-brown color and a slightly crisp top. If you’re making a vegan version, you could brush the scones with a bit of almond milk or other plant-based milk.
Can You Substitute Almond Milk For Heavy Cream In Scones?
Yes, you can substitute almond milk for heavy cream in scones. Almond milk is a good non-dairy alternative and can be used in the same quantity as the heavy cream in this recipe. However, almond milk is less rich than heavy cream, so the scones might be a bit less tender and rich.
What Makes A Scone Good?
A good scone is tender and moist on the inside, with a slightly crisp exterior. It should have a light and fluffy texture, not dense or heavy. The flavor should be well-balanced, not too sweet, and the added flavors (like blueberries and lemon in this recipe) should come through nicely. The method of mixing the dough just until it comes together, and not overworking it, is crucial for achieving the right texture.
Try More Recipes:
Ina Garten Blueberry Lemon Scones
Description
Ina Garten’s Blueberry Lemon Scones are among the best recipes ever. These scones, made with fresh blueberries, are baked until golden brown and then drizzled with a bright and tasty lemon glaze, giving the scones a perfect balance of flavors. If you prefer a different texture, you can use buttermilk instead of heavy cream in the recipe.
Ina Garten Blueberry Lemon Scones Ingredients
Ingredients For The Blueberry Scones:
Ingredients For The Lemon Glaze:
How To Make Ina Garten Blueberry Lemon Scones
- Preheat your oven to 400 degrees F.
- In a large bowl, sift together the flour, baking powder, salt, and sugar. Using two forks or a pastry blender, cut the butter into the flour mixture until it resembles coarse crumbs.
- Gently fold the blueberries into the mixture, taking care not to mash or bruise the blueberries as their color will bleed into the dough.
- Make a well in the center of the mixture and pour in the heavy cream. Fold everything together just until incorporated, being careful not to overwork the dough.
- On a lightly floured surface, press the dough into a rectangle about 12 by 3 by 1 1/4 inches. Cut the rectangle in half, then cut each half in half again to give you four 3-inch squares. Cut each square in half diagonally to create the classic triangle shape.
- Place the scones on an ungreased cookie sheet and brush the tops with a bit of heavy cream. Bake for 15 to 20 minutes, or until golden brown. Allow the scones to cool slightly before glazing.
- For the glaze, mix the lemon juice with the confectioners’ sugar in a heatproof bowl set over a pot of simmering water (or in a microwave-safe bowl). Whisk in the butter and lemon zest. If using a microwave, heat the glaze for 30 seconds. Whisk the glaze to smooth out any lumps.
- Drizzle the glaze over the cooled scones. Allow the glaze to set for a minute before serving.
