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Blueberry Lemon Scones

Two stacked Blueberry Lemon Scones drizzled generously with white lemon glaze, showing baked blueberries inside.
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A recipe for tender, flaky scones featuring the bright flavors of fresh lemon and blueberries, topped with a simple 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 cubes
  • 1 large egg
  • 1/2 cup heavy cream, plus 1 tablespoon for brushing
  • 1 teaspoon vanilla extract
  • Zest of 1 large lemon
  • 1/2 cup fresh or frozen blueberries (if frozen, do not thaw)
  • For the Glaze: 1 cup powdered sugar, 2 tablespoons fresh lemon juice

Instructions

  1. Preheat your oven to 400 degrees F. 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 flour mixture using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
  4. In a small bowl, whisk together the egg, 1/2 cup heavy cream, and vanilla extract.
  5. Add the lemon zest to the dry ingredients and mix briefly. Gently fold in the blueberries.
  6. Pour the wet ingredients into the dry ingredients. Mix with a fork until just combined. Do not overmix; the dough will be shaggy.
  7. Turn the dough out onto a lightly floured surface. Gently pat the dough into a 3/4-inch thick circle or rectangle.
  8. Cut the dough into 8 wedges or use a round cutter to cut out scones. Place them on the prepared baking sheet, leaving about 1 inch between them.
  9. Brush the tops of the scones lightly with the remaining 1 tablespoon of heavy cream.
  10. Bake for 15 to 18 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
  11. Let the scones cool on a wire rack for 10 minutes.
  12. While cooling, prepare the glaze: Whisk together the powdered sugar and lemon juice until smooth. Add more lemon juice, a few drops at a time, if the glaze is too thick.
  13. Drizzle the glaze over the warm or cooled scones. Let the glaze set before serving.

Notes

  • For the flakiest texture, keep your butter very cold and avoid overworking the dough.
  • If using frozen blueberries, do not rinse or thaw them before adding them to the dough.
  • You can make these scones ahead by assembling them, placing them on the baking sheet, covering them, and refrigerating for up to 12 hours. Add 2-3 minutes to the baking time if baking directly from the refrigerator.

Nutrition

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