Blueberry Lavender Scones with Lemon Glaze

5 from 2 votes

Blueberry Lavender Scones are crispy on the outside, soft and fluffy on the inside, and made with fresh juicy blueberries and lavender extract.

Prep Time10

Cook Time16

Total Time26

Course: Breakfast, Dessert, Snack

Cuisine: American

Servings:

Calories: 364kcal

In a medium bowl, combine the heavy cream, egg, egg yolk, vanilla extract, and lavender extract.
In a separate large bowl, combine the flour, sugar, salt, baking powder, and baking soda. Use a box grater to grate the frozen butter, adding it in 2-3 increments to the flour mixture and tossing it with the flour.
Add the heavy cream mixture to the dry ingredients and combine. Add the blueberries to the scone dough and gently combine so as not to smush the blueberries.
Turn the dough out onto a clean, floured surface. Shape into a circle that is 8 inches in diameter and 1 inch high. Use flour as needed to help you shape the dough. Use a bench scraper or knife to cut the dough into 8 slices. Place the slices on a baking sheet and place in the freezer for 15-20 minutes.
Preheat the oven to 400°F.
Remove the scones from the freezer and brush the tops with extra heavy cream. Bake at 400°F for 16-17 minutes.
While the scones are cooling, make the lemon glaze. In a small bowl, combine the lemon juice and powdered sugar. If the glaze is too thin, add more powdered sugar. If it's too thick, add a tiny bit of water or lemon juice. Drizzle the glaze on the scones once they’ve had a chance to cool.

Extra Egg Yolk: Many scone recipes call for 1 egg. I like to add an extra egg yolk to add extra richness and flavor to the scones.

Heavy Cream vs. Buttermilk: I've made scones with heavy cream and compared them with ones that I've made with buttermilk. The ones with heavy cream taste richer and fuller, as heavy cream has a much higher fat content. They were also crispier on the outside than those made with buttermilk.

Cold Ingredients: Keeping the ingredients cold (and freezing them briefly before baking), particularly the butter, helps to create fluffier scones that don't overspread.

Limit Extra Flour: Do not add too much flour when shaping the scones, as this will contribute to drier scones.

Don't Overbake: Scones are temperamental, and baking them even 1 minute too long can lead to scones that are dry. Keep a close eye on the scones while they are in the oven, and keep in mind that all ovens are different, and your scones may need a minute or two more or less than the stated time.

Brushing the Scones: You can brush the scones with heavy cream, or with the extra leftover egg white, or with nothing at all. I've done all three, but I prefer brushing scones with heavy cream for the shiny and beautifully imperfect texture it creates. Using the egg white creates a glossier, more perfect-looking scone. Not brushing the scones at all will still yield great scones, they just won't have that same shiny look.