Description
Make tender, fluffy lemon blueberry scones from scratch. This recipe produces bakery-style scones with a zesty lemon flavor and a simple, bright lemon glaze, perfect for breakfast or afternoon tea.
Ingredients
Scale
- 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 large egg
- 1/2 cup heavy cream, plus more for brushing
- 1 teaspoon vanilla extract
- Zest of 1 large lemon
- 1 cup fresh or frozen blueberries
- 1/4 cup powdered sugar (for glaze)
- 1 tablespoon fresh lemon juice (for glaze)
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
- In a small bowl, whisk the egg, 1/2 cup heavy cream, vanilla extract, and lemon zest.
- Pour the wet ingredients into the dry ingredients. Mix gently with a fork until just combined. Do not overmix.
- Gently fold in the blueberries.
- Turn the dough out onto a lightly floured surface. Gently pat the dough into a 3/4-inch thick circle or square.
- Cut the dough into 8 wedges or squares. Place them on the prepared baking sheet.
- Brush the tops lightly with a little extra heavy cream.
- Bake for 15 to 18 minutes, or until the tops are lightly golden brown. Let cool on a wire rack for 10 minutes.
- While the scones cool, prepare the glaze: Whisk together the powdered sugar and lemon juice until smooth. Add a few drops more lemon juice if needed to reach a drizzling consistency.
- Drizzle the lemon glaze over the slightly warm or cooled scones. Let the glaze set before serving.
Notes
- If using frozen blueberries, do not thaw them before adding them to the dough.
- For extra flaky scones, ensure your butter is very cold.
- If you prefer a thicker glaze, use less lemon juice.
- Prep Time: 15 min
- Cook Time: 18 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 320
- Sugar: 18
- Sodium: 250
- Fat: 18
- Saturated Fat: 11
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 37
- Fiber: 1
- Protein: 5
- Cholesterol: 75