🫐 Maple-Sweetened Blueberry Lemon Scones (Better Than Your Coffee Shop!)
Albert Wood
🫐 Maple-Sweetened Blueberry Lemon Scones
Al Wood
8
15 minutes
20-25 minutes
Ingredients
- 2 teaspoons finely grated lemon zest (from 1 medium lemon)
- ⅓ cup Wood's Vermont Maple Sugar
- 2 cups King Arthur all-purpose flour, plus more
- for shaping
- 2 ½ teaspoons baking powder
- 8 tablespoons (1 stick) cold unsalted butter
- 1 ¼ cups fresh or frozen blueberries (do not thaw, about 5 1/2 ounces)
- 1 cup cold heavy cream
- 1 teaspoon kosher salt
Icing—
- ½ cup powdered sugar, sifted if lumpy
- 1 tablespoon freshly squeezed lemon juice
Directions
- Line a baking sheet with parchment paper.
- Place 2 teaspoons of finely grated lemon zest and ⅓ cup of maple sugar in a large bowl, and rub the zest into the sugar with your fingers until fragrant. Whisk in 2 cups all-purpose flour and 2 ½ teaspoons baking powder.
- Grate 1 stick of cold, unsalted butter directly into the flour mixture using the large holes of a box grater. Toss with your hands to incorporate the butter into the flour, breaking up any large flakes of butter as you go. Add 1 ¼ cups blueberries and toss to combine.
- Measure out 1 cup of cold heavy cream into a liquid measuring cup, add 1 teaspoon of kosher salt, and stir until the salt is dissolved. Drizzle over the flour mixture and stir with a flexible spatula until the cream is absorbed. Gather the dough into a ball and place it on a lightly floured work surface. Gather and firmly pat the dough to incorporate all the loose flour, forming a cohesive mass.
- Pat the dough into a 1-inch-thick round about 7 inches wide. Cut into 8 wedges. Transfer the wedges to the baking sheet, spacing them evenly apart. Freeze for about 15 minutes while the oven preheats. Heat the oven to 400°F.
- Bake until light golden-brown, 22 to 25 minutes. Let cool for 5 minutes on the baking sheet. Transfer to a wire rack and let cool completely, about 30 minutes.
Icing—
Whisk ½ cup powdered sugar and 1 tablespoon lemon juice together in a small bowl until smooth. Drizzle over the cooled scones in a zigzag pattern and let sit until the glaze hardens, about 15 minutes.