Description
These Blueberry Scones with Lemon Glaze are a delightful breakfast or dessert treat featuring tender, buttery scones bursting with fresh blueberries and topped with a tangy lemon glaze. Perfectly golden and lightly sweetened, they offer a refreshing citrus twist that complements the juicy berries beautifully.
Ingredients
Scale
Scones
- 2 cups all-purpose flour
- ⅓ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 6 tablespoons cold unsalted butter, cut into cubes
- 1 cup fresh or frozen blueberries
- ½ cup heavy cream (plus more for brushing)
- 1 large egg
- 1 teaspoon vanilla extract
- zest of 1 lemon
Lemon Glaze
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
- ½ teaspoon lemon zest
Instructions
- Preheat and Prepare Baking Sheet: Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, salt, and lemon zest to evenly distribute the flavors and leavening agents.
- Incorporate Butter: Cut the cold, cubed unsalted butter into the dry mixture using a pastry cutter or your fingers until it resembles coarse crumbs, ensuring the scones will be flaky and tender.
- Add Blueberries: Gently fold the fresh or frozen blueberries into the crumb mixture, taking care not to crush them.
- Combine Wet Ingredients: In a small bowl, whisk together the heavy cream, egg, and vanilla extract until smooth and well blended.
- Form Dough: Pour the wet ingredients into the dry ingredients and stir just until combined, avoiding overmixing to keep the scones light. Turn the dough out onto a lightly floured surface and gently pat it into a 1-inch-thick circle.
- Cut and Arrange Scones: Cut the dough into 8 equal wedges and place them spaced evenly on the prepared baking sheet. Brush the tops lightly with additional heavy cream for a golden finish.
- Bake: Bake in the preheated oven for 18–22 minutes, or until the scones are golden brown and cooked through.
- Make Lemon Glaze: While the scones cool slightly, whisk together the powdered sugar, fresh lemon juice, and lemon zest in a small bowl to create a smooth glaze.
- Glaze and Serve: Drizzle the lemon glaze over the warm scones and serve immediately for the best flavor and texture.
Notes
- Frozen blueberries work well and do not need to be thawed before using, which helps prevent excess moisture.
- For an extra burst of lemon flavor, you can add a bit of lemon juice directly into the dough.
- These scones are best enjoyed fresh but can be stored in an airtight container for up to 2 days without losing quality.
