Lemon Blueberry Scones with Glaze (Printable)
Tender, buttery scones with fresh blueberries and bright lemon flavor, topped with a sweet, tangy lemon glaze.
# What You’ll Need:
→ Scones
01 - 2 cups all-purpose flour
02 - 1/3 cup granulated sugar
03 - 2 teaspoons baking powder
04 - 1/2 teaspoon baking soda
05 - 1/2 teaspoon fine sea salt
06 - 1 tablespoon finely grated lemon zest
07 - 1/2 cup cold unsalted butter, cubed
08 - 1 cup fresh blueberries
09 - 2/3 cup cold heavy cream
10 - 1 large egg
11 - 1 teaspoon pure vanilla extract
→ Lemon Glaze
12 - 1 cup powdered sugar, sifted
13 - 2 to 3 tablespoons fresh lemon juice
14 - 1/2 teaspoon finely grated lemon zest
# How to Prepare:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and lemon zest.
03 - Add cold cubed butter to the flour mixture. Using a pastry cutter or fingertips, work the butter into the flour until the mixture resembles coarse crumbs.
04 - Gently fold blueberries into the dry mixture.
05 - In a separate bowl, whisk together heavy cream, egg, and vanilla extract until combined.
06 - Pour wet ingredients into dry mixture. Stir gently with a spatula until just combined, avoiding overmixing.
07 - Turn dough onto a lightly floured surface. Pat into a 7-inch round disc approximately 1 inch thick.
08 - Cut the dough round into 8 equal wedges. Arrange wedges on prepared baking sheet with space between each scone.
09 - Brush the tops of scones with additional cream if desired.
10 - Bake for 16 to 18 minutes until golden brown and cooked through. Transfer to wire rack to cool.
11 - In a small bowl, whisk together sifted powdered sugar, lemon juice, and lemon zest until smooth.
12 - Drizzle glaze over cooled scones before serving.
# Expert Advice:
01 -
- The cold butter technique creates pockets of steam while baking, giving you those incredibly flaky layers that practically melt in your mouth.
- The bright pop of fresh blueberries against the lemony backdrop makes these scones feel like sunshine on a plate, even on the gloomiest morning.
02 -
- The dough should look slightly shaggy when you turn it out, not smooth and uniform, this ensures your scones will have that perfect crumbly yet tender texture.
- Freezing the shaped scones for 15 minutes before baking can help them maintain their shape and rise even better, especially on warm days when your kitchen heats up.
03 -
- Grate frozen butter directly into your flour mixture instead of cubing refrigerated butter for the flakiest texture, a trick I learned from my grandmother who made scones every Sunday for fifty years.
- Reserve a tablespoon of your measured flour to toss with the blueberries before folding them in, this coating helps prevent them from sinking and bleeding too much into the dough.