Blueberry Lemon Scones with Luscious Berry Glaze

Name: Blueberry Lemon Scones with Luscious Berry Glaze
Prep time: 40 min
Cook time: 20 min
Total time: 1 h
Yield: 8 servings
Cuisine: British
Ingredients: 1 cup All-Purpose Flour; 2.5 tsp Baking Powder; 0.5 tsp Baking Soda; 1 tsp Dried Lemon Peel; 1 whole Eggs; 1 cup Frozen Blueberries; 1 tsp Ground Cardamom; 0.25 tsp Ground Ginger; 3 tbsp Heavy Cream; 1 tbsp Lemon Juice; 0.5 cup Plain Greek Yogurt; 0.67 cup Powdered Sugar; 0.5 tsp Salt; 0.25 cup Sugar; 0.5 cup Unsalted Butter; 2 tsp Vanilla Extract; 1 tsp Water; 1.25 cups Whole Wheat Flour

Breakfast 🍳Dessert 🍰Snack 🍿 British Low-Sodium Vegetarian 🥦Halal 🕌Kosher ✡️Comfort-Food Pescatarian 🐟

Blueberry Lemon Scones with Luscious Berry Glaze balance bright citrus with bursts of juicy berries, all wrapped in a tender crumb enriched by Greek yogurt. Warm notes of cardamom and ginger add subtle complexity, while the glossy blueberry-lemon glaze brings a tangy finish. Perfect for weekend breakfasts, brunch spreads, or an afternoon tea treat.

Prep40 mins
Cook20 mins
Serves8
DifficultyMedium

1

Preheat the oven to 400 degrees F (200 degrees C). Line a large baking sheet with parchment paper.
2

In a large bowl, combine whole wheat flour, all-purpose flour, sugar, baking powder, cardamom, lemon zest, baking soda, salt, and ginger. Grate in the frozen butter with a box grater; toss until the mixture looks like coarse crumbs.
3

In a small bowl, combine the yogurt, cream, 1 egg, and vanilla extract; stir into the flour mixture until it forms a crumbly dough and just until no dry pockets of flour remain. Stir in 1 cup unthawed blueberries.
4

Pour the crumbly dough onto the prepared baking sheet; press it together firmly to form a cohesive 8-inch circle. Flatten the top so the circle is even. Cut into 8 triangular pieces; space the pieces 1 inch apart on the baking sheet.
5

Whisk 1 egg and water together in a small bowl; gently brush the mixture over the tops of each scone.
6

Bake in the preheated oven until the tops are golden brown, 20 to 25 minutes. Cool completely, about 30 minutes.
7

Press 1/4 cup thawed blueberries through a fine-mesh strainer into a medium bowl using the back of a wooden spoon to extract 2 to 3 tablespoons of juice. Discard the skins and seeds. Whisk confectioners' sugar and lemon juice into the blueberry juice until smooth; drizzle over the cooled scones.