Blueberry Breakfast Scones
Nothing could be better than an amazing breakfast recipe! If you’re getting a bit bored with the standard eggs and avocado toast, try something that will satisfy your sweet tooth. Scones are lovely breakfast pastries because their preparation is fairly easy and their calorie count won’t send you racing to the gym. The lemon glaze adds the perfect citrus-y flare to the flaky scones in this to-die-for recipe.
2 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
2 tablespoons sugar (add more sugar if you want the scones to taste a little less like biscuits)
5 tablespoons cold unsalted butter, cut into small chunks
1 cup fresh blueberries
1 cup heavy cream, plus extra for coating the scones (you can substitute in buttermilk if you don’t have this ingredient on hand)
½ cup lemon juice
2 cups confectioners’ sugar, sifted
1 tablespoon unsalted butter
Zest of 1 lemon, finely grated (you can substitute in more lemon juice if you don’t have this ingredient on hand)
Preheat the oven to 400 degrees Fahrenheit.
Sift together the flour, baking powder, salt, and sugar in a large bowl. Gradually add in the chunks of butter until the mixture resembles coarse crumbs.
Fold the blueberries into the batter, taking care not to mash or bruise them. Make a well in the center of the dough and pour in the heavy cream. Gently fold all of the ingredients together.
Press the dough out onto a floured surface and shape it into a rectangle that is roughly 12 by 3 by 1 ¼ inches. Cut the rectangle in half and cut the resulting pieces in half; this should give you 4 squares of dough. Be careful while manipulating the dough, as it can be sticky.
Cut each of the 4 squares in half on a diagonal to achieve the classic triangle shape. Place the diagonals on an ungreased cookie sheet and brush the tops of them with heavy cream (or buttermilk). Bake for 15 to 20 minutes, until the scones are golden brown.