Giant Buttermilk Blueberry Scones with Lemon Glaze

It’s been a few years since I last made scones, and with Mother’s Day around the corner, I figured it would be perfect timing to give them another go, only this time instead of strawberry scones I made these Giant Buttermilk Blueberry Scones with Lemon Glaze. I love baked goodies, and because I’ve got a serious sweet tooth I will always welcome a bigger portion of some goodness. Sure, I think mini desserts are awesome, but when you are drinking a coffee in the early morning then there is nothing more glorious than an oversized pastry to accompany your cup of joe. Making scones is incredibly easy, and honestly, the recipe and procedures are pretty much the same as making biscuits, except you cut these into triangles instead of circles. You start by cutting some ice-cold butter into the dry ingredients until it’s about the size of peas. A way easier way to do this is to shred the butter using a grater, learned that trick from my old pastry chef back in Missouri. Once you mix that together, you then whisk together the wet ingredients in a separate bowl and then combine then. You’ll notice in the video that I added the blueberries to the top of the dough after I had formed it into a disk. You can absolutely do it this way or very, I stress very, gently fold them in before you form it. Sometimes when you fold it in using a spatula the blueberries begin to break up, so I did it a different way by literally covering the top of the dough and then folding the dough over. It worked great. After you slice and set the scones on a sheet tray lined with parchment paper, it’s time to bake! They cook fairly quickly at around 22-25 minutes, and then they need to cool slightly before drizzling on the lemon glaze. You’ll notice my scones are pretty big, hence why I named them “giant.” With that being said you can absolutely divide the dough in half and make 24 smaller scones instead of 12 giant ones, totally up to you. If you are looking to surprise Mom this Mother’s Day with a tasty morning treat, then be sure to make these ridiculously delicious Giant Buttermilk Blueberry Scones with Lemon Glaze.

Giant Buttermilk Blueberry Scones with Lemon Glaze

• 1 cup Sugar
• 1 Tbsp Baking Powder
• Pinch of Salt
• 4 cups Bob’s Red Mill All Purpose Flour
• Zest of 1 Lemon
• 1 ½ sticks of ice cold Unsalted Butter, grated
• 2 Eggs
• 1 cup Buttermilk
• 1 cup fresh Blueberries
• ¾ cup Powdered Sugar
• Juice of 1 Lemon

Makes 12 giant scones Preheat the oven to 375°F. In a large bowl combine together the sugar, baking powder, salt, flour, lemon zest, and butter. Set aside. In a separate small bowl, whisk the eggs and buttermilk together until combined, and then add it to the other bowl with the dry ingredients. Mix until a soft dough has been formed. Transfer the dough to a clean surface that has been lightly dusted with flour. Form a large disc and then add the blueberries to the top of it. Gently fold the dough over twice to make sure the blueberries have been incorporated throughout the dough, and then form it again to a disc. Make 12 slices into the dough and transfer each slice to a cookie sheet tray lined with parchment paper. Bake in the oven for 22-25 minutes or until lightly golden brown on top. Let cool to room temperature. In a small bowl, whisk together the powdered sugar and lemon juice until smooth and drizzle over the cooled scones. Serve. Hello, I’m Billy Parisi, but to some I’m known as “Chef Billy Parisi.” I do a little bit of this and a little bit of that, but for the most part I’m a Food & Content Creator, Sometimes TV Host, Digital and Social Strategist, Influencer, Picture Taker, Coffee Drinker, Daddy, Husband, College Sports Enthusiast, Fashionisto, Film & Music Lover!

I’ve been in the kitchen since I started washing dishes in a restaurant at the age of 13, and during that time I knew immediately that I wanted to be a chef. I graduated from Arizona’s Scottsdale Culinary Institute and the University of Missouri, and have logged several years as line cook, sous chef, and executive in some of the Midwest’s finest restaurants. I currently live in the city of Chicago with my wife Lindsay and daughter Olivia and cook up new inventions, mash-ups, fusions, and twists on old classics. I’m incredibly spontaneous and outgoing, and run two small businesses, BPMVC and my latest venture, 5 Loaves 2 Fish!