What started out as a vision of moist and delicious whole wheat blueberry muffins somehow transformed into: Lemon Glazed Blueberry Scones. Here’s how it went down: I found a healthy blueberry muffin recipe but wanted to make a few alterations. Everything seemed to be working well up until I pulled them out of the oven. Not so moist. Not so delicious. Not sweet at all. Not happening. So I went back to the drawing board. For whatever reason my heart was set on blueberry something or another. I have no idea how I went from point A to point B, but the point is these scones are out of this world mouth-watering amazingness. Seriously.
In the last week I’ve made these half a dozen times. I just about have the recipe memorized at this point. The first couple of times I was tweaking it to make it perfect, and the next few times were for anyone that would eat them. I find the best place for feedback is taking my treats and things to work. They fell in love with them… and I knew they would. No really. They are that good people. So good that going into it I was confident that they would be a surefire hit.
- 2 c. whole wheat pastry flour
- 1/2 c. all-purpose flour
- 1.4 c. sugar
- 3 tsp. baking powder
- 1/2 c. cold butter
- 3/4 c. fresh blueberries, washed & drained
- 3/4 c. heavy whipping cream, plus 1/4 c.
- 1 tbsp. lemon juice
- 1 egg
- 1 tbsp. coarse sugar
- 1/4 c. fresh squeezed lemon juice
- 1 tbsp. butter, melted
- 2 c. powdered sugar
- In a large bowl, combine the flour, sugar, and baking powder. Cut in butter until mixture resembles coarse crumbs. Stir in blueberries. Whisk cream and egg together; stir unto crumb mixture just until moistened being careful not to smash the blueberries. Turn dough onto a floured surface; knead until combined. Divide dough in half, pat into an 8-in. circle. Cut into 12 wedges and place on greased baking sheet. Brush with remaining cream. Sprinkle coarse sugar over tops. Bake at 400 for 10-11 minutes or until golden brown. Serve warm.
- Mix lemon juice and melted butter with the powdered sugar until dissolved. Whisk the glaze until smooth; removing any lumps. Drizzle glaze over the top of slightly cooled scones. Let the scones set a minute before serving.
You can chose to make these as big or as small as you like. I chose to make them mini, because I love mini things. Not only are they absolutely adorable in the smaller size, they feed a lot of people and allow you to continue to be calorie conscious. Unless you’re like me, and see that the smaller the size the more you are allowed to eat! If you aren’t a lemon fan, or don’t care to glaze them, these are just as fantastic with the lemon and glaze omitted entirely.
I prefer the scones warm right out of the oven, but they are still wonderful the next day. I wouldn’t guess they’d be around much longer than that – but if so, you may want to throw them in the fridge and keep them no longer than a few days. Enjoy!