Description
Fresh, buttery, and bursting with blueberry goodness, these Glazed Lemon Blueberry Scones are the perfect balance of sweet and tart. Drizzled with a zesty lemon glaze, they’re incredibly easy to make and perfect for breakfast, brunch, or as a sweet afternoon treat!
Ingredients
Scale
- 2 cups (250g) all-purpose flour (spooned & leveled)
- 6 Tablespoons (75g) granulated sugar
- 1 Tablespoon fresh lemon zest
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup (113g) unsalted butter, frozen
- ½ cup (120ml) heavy cream, plus 2 extra tablespoons for brushing
- 1 large egg
- 1 ½ teaspoons pure vanilla extract
- 1 heaping cup (140g) fresh or frozen blueberries (do not thaw if frozen)
- Coarse sugar (for topping)
Lemon Icing:
- 1 cup (120g) confectioners’ sugar
- 3 Tablespoons fresh lemon juice
Instructions
- Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, lemon zest, baking powder, and salt.
- Add Butter: Grate the frozen butter and add to the flour mixture. Use a pastry cutter or your fingers to combine until the mixture forms pea-sized crumbs. Place the bowl in the fridge while you mix the wet ingredients.
- Mix Wet Ingredients: In a small bowl, whisk together the heavy cream, egg, and vanilla extract.
- Combine Wet & Dry Ingredients: Drizzle the wet ingredients over the flour mixture. Add the blueberries and mix until everything appears moistened.
- Form the Dough: Pour the dough onto a floured surface. With floured hands, shape it into an 8-inch disc. Cut into 8 wedges.
- Chill the Scones: Place the scones on a lined baking sheet and refrigerate for at least 15 minutes.
- Preheat & Bake: Preheat the oven to 400°F (204°C). Brush the tops of the scones with the extra 2 tablespoons of heavy cream and sprinkle with coarse sugar. Bake for 22-25 minutes until golden brown.
- Make Lemon Icing: While the scones cool slightly, whisk together the confectioners’ sugar and lemon juice. Drizzle over warm scones and serve.
Notes
- Scones are best served fresh but can be stored at room temperature for up to 2 days, or in the refrigerator for up to 5 days.
- To freeze unbaked scones, place them in a single layer on a baking sheet, freeze until solid, then transfer to a freezer-safe bag for up to 3 months. Bake directly from frozen, adding a few extra minutes to the bake time.
- Prep Time: 15 minutes
- Cook Time: 25 minutes