Delicious Blueberry Cream Scones studded with blueberries and drizzled with a lemony glaze that takes them over the top. With only one bowl needed to achieve a crisp crust and a moist delicious center, these scones are the ultimate, simple treat to satisfy any sweet tooth craving.
7tablespoonsunsalted butterdiced small - See notes
1 ½cupsheavy creamplus 2 tablespoons for brushing tops
1 ½cupsblueberries*Frozen is fine
Preheat oven 375°.
Whisk together the flour, cornmeal, sugar, baking powder, zest and salt.
Add butter and using a fork, pastry cutter, or your fingers, mix until butter is mostly incorporated.
Add the blueberries and toss to coat.
Stir in the heavy cream and mix until just combined. You will have a shaggy, wet dough. Turn the dough onto a lightly floured surface. It might not be completely mixed yet. If it's not, gather and press until it's combined. Form and flatten into a 1" thick round.
Using a scraper or a sharp knife, cut the round into 8 wedges and transfer onto a parchment lined baking sheet. You may want to lightly flour the scraper for easy slicing and transferring. I sometimes use an offset spatula to lift and arrange on baking sheet. Allow a few inches of separation between each piece as they do spread slightly when baking.
Brush the tops with the heavy cream then sprinkle the tops with sugar.
Bake for 30 - 35 minutes until golden - check after 30. You may want to rotate pan halfway through baking time for even browning. When I remember, I do this. Allow to cool on a rack.
Make the icing:
Add the lemon juice and butter in a measuring cup for easy pouring.
Mix in the confectioners' sugar and salt until smooth. Spoon and drizzle over cooled scones.
I don’t think it’s necessary to grate butter. I tried it once and it was one big glob that was harder to incorporate than cubed. I dice (small cubes) using a simple butter knife then use my fingers to incorporate it into the dough.
These need to be prepared and baked right away. If they get too warm they will spread. If it’s warm in your kitchen or your oven isn’t preheated yet, place them in fridge until ready to bake.