Lemon blueberry cardamom scones – Up your breakfast game with these light, tender, delicious lemon blueberry cardamom scones with lemon glaze.
I am a recent convert to American style scones. Scones in the UK are very different to scones in America and it wasn’t until I made some American style ones myself that I actually realised just how different they are. In Britain, scones are primarily a vehicle for cream, jam and/or butter. Meaning that the scones themselves tend to be much less sweet and far lower in fat than the American ones, which are generally eaten just as they are, or perhaps with a slick of butter.
Both types have their place I think (though many Brits would deny that the American ones are actually scones at all!) and these lemon blueberry cardamom scones are perfect for Summer! They are moist and tender, with a crisp crust and soft centre. They are sweet, but not overly so and have a delicious lemony flavour with a hint of cardamom and bursts of tangy blueberry; topped with a fresh lemon glaze they are simply irresistible!
They are perfect for breakfast, brunch, a snack or afternoon tea; they also freeze really well (un-glazed) and can be reheated in a low oven as needed. You are guaranteed to make yourself very popular any time you bake a batch of these!
As with most scones, these are best eaten on the day they are baked but will stay soft for up to a couple of days stored in an airtight container. Alternatively they can be frozen as soon as they have cooled (minus the glaze)
Here’s what you’ll need:
Makes 8 scones.
- 2 cups all purpose flour
- 1 Tbsp baking powder
- 1/4 tsp salt
- 1/2 tsp ground cardamom
- 1/2 cup granulated sugar
- finely grated zest of 2 lemons
- 1/3 cup + 1 Tbsp cold butter, cubed
- 1/2 cup heavy cream
- 1 large egg plus 1 beaten to glaze
- 1 tsp vanilla extract
- 1 cup blueberries, fresh or frozen
- 1 cup powdered sugar
- juice of about 1/2 lemon
1.Preheat the oven to 425°F and line a baking sheet with parchment paper. Place the flour, baking powder, salt, cardamom, sugar and lemon zest in a large bowl and whisk together until well combined.
2.Add the butter and rub in using your fingertips until the mixture resembles fine breadcrumbs and no large lumps of butter remain.
3.In a jug, whisk together the cream, one of the eggs and the vanilla extract. Stir the blueberries into the flour mixture then add the liquid ingredients and mix together gently until it forms a stiff but slightly sticky dough.
4.Form the dough into a ball using your hands then transfer it to a floured surface and gently pat it out into a disc about 1 inch thick. Use a sharp knife to cut the disc into eight triangles.
5.Place the triangles well spaced apart on the baking sheet (they spread quite a lot). Brush the tops with beaten egg, making sure that none drips down the sides or it can prevent them from rising properly.
6.Bake for about 20-25 minutes until well risen, golden and firm to the touch. Transfer to a wire rack.
7.To make the glaze, sift the powdered sugar into a bowl and gradually stir in enough lemon juice to form a thick but pourable glaze. Drizzle the glaze over the scones and serve.