Description
These Lemon Glazed Blueberry Scones with Creme Fraiche are tender, flaky pastries bursting with juicy blueberries and topped with a tangy lemon glaze. Perfect for breakfast or an elegant tea-time treat, the scones feature a unique folding technique to create layered texture and a rich, creamy glaze that complements the fresh fruit beautifully.
Ingredients
Dough Ingredients
- 2 ¼ cups flour
- 1 tablespoon baking powder
- 2 tablespoons sugar
- ½ teaspoon salt
- 12 tablespoons butter (cut into ½-inch pieces)
- ½ cup creme fraiche
- 1 teaspoon vanilla extract
- 1 egg
- ¾ cup frozen or fresh blueberries
Topping
- Heavy cream (for brushing)
- Coarse sugar (for sprinkling)
Lemon Glaze
- 2 ounces cream cheese (softened)
- 1 teaspoon vanilla extract
- 3 tablespoons cream
- 1 cup powdered sugar
- 1 tablespoon lemon zest
Instructions
- Preheat the oven: Preheat your oven to 400ºF (204ºC). Stack two baking sheets together to help prevent burning and line the top sheet with parchment paper for easy cleanup and to prevent sticking.
- Prepare dry ingredients: In the bowl of a food processor, combine the flour, baking powder, sugar, and salt. Pulse until mixed evenly.
- Add butter and mix: Add the cold, cubed butter to the dry mixture and process until the mixture resembles coarse peas, ensuring small bits of butter are distributed for flakiness.
- Combine wet ingredients: In a separate measuring bowl, whisk together the creme fraiche, vanilla extract, and egg until smooth. Pour this mixture into the food processor with the flour and butter and pulse just until the dough comes together. Avoid overmixing for tender scones.
- Knead and fold the dough: Transfer the dough onto a floured surface and gently knead it until it just holds together. Pat it into a 12-inch square. Cut this square into three equal vertical strips and stack them on top of each other. Roll the dough back out into a 12-inch square again. Repeat the cutting, stacking, and rolling two more times for layered texture. Chill the dough in the freezer for about 10 minutes (or refrigerate overnight).
- Incorporate blueberries: Remove the dough from the freezer and roll it again into a 12-inch square. Evenly distribute the blueberries over the surface and gently press them into the dough. Roll the dough jelly-roll style into a 12×4 inch rectangle.
- Cut the scones: Slice the rectangle into 4 equal rectangles, then cut each rectangle diagonally into 2 triangles for a total of 8 scones. Transfer the scones to the prepared baking sheet.
- Prepare for baking: Brush the tops of each scone lightly with heavy cream and sprinkle with coarse sugar for a beautiful crisp finish.
- Bake the scones: Place the baking sheet in the preheated oven and bake for 18 to 25 minutes, or until the tops and bottoms of the scones are lightly browned and the scones are cooked through.
- Make the lemon glaze: While the scones bake, combine the softened cream cheese, vanilla extract, cream, and powdered sugar in a bowl. Use a hand mixer or whisk to blend until smooth and creamy. Stir in the lemon zest to add a bright, citrusy flavor.
- Glaze and serve: Once the scones are out of the oven and cooled slightly, drizzle or spread the lemon glaze over the scones for a tangy and sweet finishing touch. Serve warm or at room temperature.
Notes
- Using frozen blueberries is fine; just don’t thaw them before adding to the dough to prevent excess moisture.
- The folding and stacking technique creates layers similar to puff pastry and enhances flakiness.
- You can refrigerate the dough overnight after the folding steps if needed, just allow it to come back slightly to workable temperature before rolling.
- Coarse sugar adds a nice crunch to the scone tops but can be substituted with granulated sugar if unavailable.
- The lemon glaze can be adjusted for thickness by varying the amount of cream or powdered sugar.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
