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Easy Fluffy Lemon Blueberry Scones with Bright Lemon Glaze

Three stacked lemon blueberry scones drizzled with white glaze and topped with lemon zest.
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Make tender, flaky lemon blueberry scones from scratch. This simple recipe delivers bakery-style scones perfect for breakfast or brunch, topped with a sweet and tart lemon glaze.

Ingredients

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  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
  • 1 tablespoon fresh lemon zest
  • 1 cup fresh blueberries, gently tossed with 1 teaspoon flour
  • 1/2 cup cold heavy cream or buttermilk
  • 1 large egg, beaten (for egg wash)
  • 1 tablespoon milk or cream (for egg wash)
  • 1 cup powdered sugar
  • 2 tablespoons fresh lemon juice (for glaze)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
  3. Cut the cold butter into the dry ingredients using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
  4. Stir in the lemon zest.
  5. Add the flour-coated blueberries to the mixture and toss lightly to distribute them evenly.
  6. Pour in the cold heavy cream or buttermilk. Mix gently with a fork until just combined. Do not overmix; the dough will be slightly shaggy.
  7. Turn the dough out onto a lightly floured surface. Gently pat or press the dough into a 3/4-inch thick circle or rectangle.
  8. Cut the dough into 8 wedges or use a round cutter for traditional shapes. Place the scones onto the prepared baking sheet, leaving about 1 inch between them.
  9. In a small bowl, whisk together the beaten egg and 1 tablespoon of milk or cream. Brush the tops of the scones lightly with the egg wash.
  10. Bake for 15 to 18 minutes, or until the tops are golden brown and the centers are set. Let the scones cool on a wire rack for 10 minutes.
  11. While the scones cool, prepare the glaze: Whisk together the powdered sugar and lemon juice until smooth. Add more powdered sugar for a thicker glaze or more juice for a thinner one.
  12. Drizzle the lemon glaze over the slightly warm or cooled scones. Let the glaze set before serving.

Notes

  • For the flakiest texture, keep your butter and cream very cold before mixing.
  • Tossing the fresh blueberries with a small amount of flour prevents them from sinking to the bottom of the scones during baking.
  • You can use frozen blueberries, but do not thaw them before adding them to the dough.

Nutrition

Find it online: https://kitchenslang.com/lemon-blueberry-scones-recipe/