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Published by: Priscilla Michele

Blueberry Scones with Lemon Glaze

Flaky, buttery blueberry scones topped with a sweet and tangy lemon glaze—perfect for brunch or breakfast.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 8 scones
Ingredients Equipment Method Notes

Ingredients
  

  • Dough
  • 2 cups all purpose flour
  • 1/3 cup granulated sugaer
  • 1 tsp salt
  • 1 tbsp baking powder
  • 1/2 cup unsalted butter, cold
  • 1 tbsp lemon zest
  • 1/2 cup heavy cream (2 tbsp for brushing)
  • 1 egg
  • 1 tsp vanilla extract
  • 1 cup blueberries (fresh or frozen)
  • Glaze
  • 1 cup confectioners sugar
  • 2 tbsp lemon juice

Equipment

  • Large mixing bowl
  • Small mixing bowl
  • Whisk
  • Pastry cutter (or fingertips)
  • Measuring cups and spoons
  • Baking sheet
  • Parchment Paper
  • Wire cooling rack
  • Sharp knife or bench scraper

Method
 

  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a large bowl, whisk flour, sugar, salt, and baking powder.
  3. Stir in lemon zest.
  4. Cut in cold butter until mixture resembles coarse crumbs.
  5. In a separate bowl, whisk heavy cream, egg, and vanilla extract.
  6. Add wet ingredients to dry ingredients and mix gently until combined.
  7. Fold in blueberries carefully.
  8. Shape dough into a 1-inch thick circle and cut into 8 wedges.
  9. Place on baking sheet and brush tops with reserved heavy cream.
  10. Bake 18–22 minutes until golden.
  11. Whisk glaze ingredients together and drizzle over cooled scones.

Notes

  • Keep butter very cold for flaky layers.
  • Do not overmix the dough; mix just until combined.
  • If using frozen blueberries, do not thaw before adding.
  • For thicker glaze, add more powdered sugar; for thinner glaze, add a few drops of lemon juice.