Description
These Glazed Lemon Blueberry Scones are buttery, tender, and bursting with fresh blueberries, topped with a sweet and tangy lemon glaze. Perfect for breakfast, brunch, or a teatime treat.
Ingredients
- 2 cups (250g) all-purpose flour (spoon & leveled), plus more for hands and work surface
- 1/2 cup (100g) granulated sugar
- 2 and 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 6 Tablespoons (85g) unsalted butter, frozen
- 1/2 cup (120ml) heavy cream, plus more for brushing
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 Tablespoon lemon zest (about 1 lemon)
- 1 and 1/4 cups (190g) fresh or frozen blueberries (do not thaw if using frozen)
- 1 cup (120g) confectioners’ sugar
- 2–3 Tablespoons (30–45ml) fresh lemon juice
Instructions
- Whisk flour, sugar, baking powder, and salt together in a large bowl. Grate the frozen butter and add to the flour mixture. Combine with a pastry cutter or your hands until the mixture comes together in pea-sized crumbs.
- In a small bowl, whisk the cream, egg, vanilla extract, and lemon zest together.
- Pour the wet ingredients over the dry ingredients and mix until just combined. Gently fold in the blueberries.
- Turn the dough out onto a floured surface. With floured hands, press into a disc about 8 inches in diameter. Cut into 8 wedges using a sharp knife or bench scraper.
- Place the scones on a baking sheet lined with parchment paper and refrigerate for at least 15 minutes.
- Preheat oven to 400°F (204°C).
- Brush the scones with a little heavy cream. Bake for 22–25 minutes or until golden brown around the edges and lightly browned on top.
- Remove from the oven and allow to cool for a few minutes while you make the glaze.
- Whisk the confectioners’ sugar and lemon juice together until smooth. Drizzle over warm scones before serving.
Notes
- Freezing butter helps create a flakier texture. Use a box grater for easier grating.
- Do not overwork the dough; this ensures tender scones.
- Scones can be frozen before or after baking. Thaw and reheat as needed.
- If using frozen blueberries, do not thaw them before mixing into the dough.
- Lemon glaze adds a bright, sweet finish—adjust thickness by using more or less lemon juice.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 320
- Sugar: 18g
- Sodium: 210mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
