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Blueberry Lemon Scones with Lemon Glaze Recipe

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3.8 from 1 review

These classic blueberry scones are tender, flaky, and bursting with fresh blueberries, topped with a bright lemon glaze for the perfect balance of sweet and tangy. Ideal for breakfast, brunch, or a delightful snack, these scones are easy to make and bake to golden perfection in under an hour.

  • Total Time: 45 minutes
  • Yield: 8 scones

Ingredients

Dry Ingredients

  • 2 cups all-purpose flour
  • 3 Tbsp granulated sugar
  • 1 Tbsp baking powder
  • 1/2 tsp fine sea salt
  • 1 Tbsp coarse sugar, such as turbinado (or granulated sugar)
  • 2/3 cup powdered sugar
  • finely grated zest of 1 lemon

Wet Ingredients

  • 1/2 cup cold unsalted butter (diced, 8 Tbsp)
  • 1 large egg (cold, lightly beaten)
  • 1/2 cup heavy whipping cream (cold, plus 2 Tbsp for brushing tops)
  • 1 tsp vanilla extract
  • 1 Tbsp fresh lemon juice (plus more as needed for glaze consistency)

Fruit

  • 1 cup fresh or frozen blueberries (do not thaw if frozen)

Instructions

  1. Make the Dough: Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper. In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and sea salt. Add the diced cold butter and use a pastry cutter or your fingers to cut the butter into the flour mixture until it forms pea-sized crumbs. Gently fold in the blueberries, then refrigerate the mixture while you prepare the wet ingredients.
  2. Add Wet Ingredients: In a separate small bowl, whisk together the cold heavy cream, lightly beaten egg, and vanilla extract. Fold this mixture into the flour and butter mixture gently with a spatula, just until a shaggy dough forms that holds together when pressed. Avoid over-mixing to keep the scones tender. If the dough feels too dry, add more cream one teaspoon at a time until it holds together.
  3. Shape and Chill: Lightly flour your work surface and transfer the dough onto it. Gently bring the dough together and pat it into a 1-inch thick, 7-inch wide disk. Using a sharp knife or bench scraper, cut the disk into 8 equal wedges by cutting straight down without sawing. Arrange the wedges on the parchment-lined baking sheet spaced at least 1 inch apart. Brush the tops with 2 tablespoons of cold cream and sprinkle each with coarse sugar. Chill the scones in the refrigerator for 15 minutes to firm up before baking.
  4. Bake: Place the baking sheet in the preheated oven and bake the scones for 20-23 minutes, or until they turn golden brown and an instant-read thermometer inserted into the center reads about 200°F (93°C). Remove from the oven and transfer the scones to a cooling rack to cool completely before glazing.
  5. Make the Lemon Glaze: In a small bowl, combine the powdered sugar, finely grated lemon zest, and 1 tablespoon of fresh lemon juice. Stir well until smooth and at a drizzling consistency. Adjust the thickness by adding more powdered sugar to thicken or more lemon juice to thin as needed.
  6. Glaze the Scones: Once the scones are completely cooled, drizzle the lemon glaze generously over the top. Allow the glaze to set slightly before serving. Enjoy your fresh, homemade blueberry scones with a bright lemon finish!

Notes

  • Use cold ingredients to ensure flaky scones; keeping butter and cream chilled is crucial.
  • Do not over-mix the dough to keep the scones tender and crumbly.
  • If using frozen blueberries, add them directly from the freezer to prevent bleeding into the dough.
  • Adjust glaze consistency by adding more powdered sugar or lemon juice as needed.
  • Store leftover scones in an airtight container at room temperature for up to 2 days or freeze for longer storage.
  • Author: Daisy
  • Prep Time: 15 minutes
  • Cook Time: 23 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Find it online: https://dishiary.com/blueberry-lemon-scones-with-lemon-glaze-recipe/