Lemon Blueberry Scones with Lemon Glaze Recipe

Introduction

These lemon blueberry scones are a perfect treat for breakfast or afternoon tea. Moist and tender with bursts of fresh blueberries and a bright lemon glaze, they’re easy to make and wonderfully flavorful.

Ingredients

• 1/4 cup granulated sugar
• 1 tablespoon lemon zest
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 6 tablespoons cold unsalted butter, cut into 1/4-inch cubes
• 1 cup heavy cream, plus 1 tablespoon for brushing
• 1 teaspoon pure vanilla extract
• 1 cup blueberries, fresh or frozen (do not thaw if frozen)
• 2 tablespoons turbinado sugar
• 1 cup confectioners’ sugar
• 2 tablespoons fresh lemon juice

Instructions

1. Step 1: Preheat your oven to 400 degrees F and line a large baking sheet with a Silpat baking mat or parchment paper. Set aside.
2. Step 2: In a large bowl, combine the granulated sugar and lemon zest. Rub together with your fingers until fragrant. Add the flour, baking powder, and salt, then whisk to combine.
3. Step 3: Using a pastry blender or your hands, quickly cut the cold butter into the flour mixture until it resembles coarse meal with some larger butter lumps remaining.
4. Step 4: In a small bowl, whisk together 1 cup heavy cream and vanilla extract. Pour this into the flour mixture and gently stir with a spatula until the dough just begins to come together. Avoid overmixing. Fold in the blueberries carefully.
5. Step 5: Transfer the dough to a floured countertop. Gently press the dough together and shape it into a 1-inch thick circle, handling it as little as possible to keep the butter cold. Use a sharp knife to cut the dough into 8 equal triangles.
6. Step 6: Place the scones on the prepared baking sheet and freeze for 15 to 20 minutes. This step helps prevent spreading during baking.
7. Step 7: Remove the scones from the freezer. Brush the tops with the remaining 1 tablespoon heavy cream and sprinkle evenly with turbinado sugar.
8. Step 8: Bake for 18 to 23 minutes until golden brown on the edges and bottom. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack.
9. Step 9: While the scones cool, make the lemon glaze by whisking together confectioners’ sugar and fresh lemon juice in a small bowl. Drizzle the glaze over the scones before serving. Enjoy!

Tips & Variations

• For a citrus twist, substitute some lemon zest with orange zest.
• Use frozen blueberries to avoid juices leaking, but do not thaw before mixing in.
• Try adding a teaspoon of lemon extract to the dough for extra lemon flavor.
• If you prefer a dairy-free version, substitute heavy cream with coconut cream.

Storage

Store cooled scones in an airtight container at room temperature for up to 2 days. For longer storage, freeze the unglazed scones wrapped tightly in plastic wrap and foil for up to 3 months. Reheat in the oven at 350 degrees F for 10 minutes. Add the glaze after reheating for the best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries for this recipe?

Yes, you can use frozen blueberries without thawing them first. This helps keep the dough from becoming too wet and prevents the berries from breaking apart during mixing.

What if I don’t have turbinado sugar for sprinkling?

You can use regular granulated sugar or sanding sugar as a substitute. They will add a nice crunch and sweetness to the scone tops.

Lemon Blueberry Scones with Lemon Glaze Recipe

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★★★★★

4.4 from 139 reviews

• Author: Noah
• Total Time: 50 minutes
• Yield: 8 scones 1x
• Diet: Vegetarian

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Description

These Lemon Blueberry Scones are perfectly tender and flaky with a bright lemony aroma and bursts of fresh blueberries in every bite. Topped with a sweet lemon glaze and a sprinkle of crunchy turbinado sugar, they make a delightful breakfast or afternoon treat. The recipe combines fresh lemon zest and juice for a vibrant citrus flavor, paired with the natural sweetness of blueberries, all baked to golden perfection.

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Ingredients

Scale 1x2x3x

Dry Ingredients

• 1/4 cup granulated sugar
• 1 tablespoon lemon zest
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 2 tablespoons turbinado sugar

Wet Ingredients

• 6 tablespoons cold unsalted butter, cut into 1/4-inch cubes
• 1 cup heavy cream, plus 1 tablespoon for brushing
• 1 teaspoon pure vanilla extract
• 2 tablespoons fresh lemon juice

Fruit

• 1 cup blueberries (fresh or frozen, do not thaw if frozen)

For Glaze

• 1 cup confectioners’ sugar
• 2 tablespoons fresh lemon juice

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Instructions

1. Preheat Oven and Prepare Baking Sheet: Preheat your oven to 400°F (200°C). Line a large baking sheet with a Silpat baking mat or parchment paper to ensure the scones do not stick and bake evenly.
2. Combine Dry Ingredients and Lemon Zest: In a large mixing bowl, combine the granulated sugar and lemon zest. Rub them together between your fingers until the lemon fragrance is released. Add the flour, baking powder, and salt, then whisk together until fully combined.
3. Cut in the Butter: Using a pastry blender or clean hands, quickly cut the cold cubed butter into the flour mixture until the mixture resembles coarse meal with some larger butter lumps remaining. This step is crucial for creating tender, flaky scones.
4. Mix Wet Ingredients and Form Dough: In a small bowl, whisk together 1 cup of heavy cream with the vanilla extract. Pour this over the dry ingredients and gently stir with a spatula until the dough starts coming together. Avoid overmixing. Carefully fold in the blueberries, ensuring they are evenly distributed without breaking them up.
5. Shape and Cut the Dough: Turn the dough out onto a floured surface. Gently bring it together into a rough ball, then pat it into a circle about 1 inch thick. Use a sharp knife to cut the dough into 8 triangular scones, being careful not to overwork the dough to keep the butter cold.
6. Chill the Scones: Place the scones on the prepared baking sheet and pop them into the freezer for 15 to 20 minutes. This chilling step helps prevent the scones from spreading too much while baking.
7. Brush and Sugar the Tops: Remove the scones from the freezer. Brush the tops with the remaining 1 tablespoon of heavy cream using a pastry brush, then sprinkle evenly with turbinado sugar to add crunch and sweetness.
8. Bake the Scones: Bake the scones in the preheated oven for 18 to 23 minutes, or until they are golden brown on the edges and bottom. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool fully.
9. Prepare and Drizzle Lemon Glaze: While the scones cool, whisk together the confectioners’ sugar and fresh lemon juice in a small bowl until smooth. Drizzle this glaze generously over the cooled scones for a bright and sweet finish.

Notes

• Use cold butter to ensure flaky texture; if the butter melts, the scones may become dense.
• If using frozen blueberries, do not thaw them before folding in to prevent the dough from turning blue and soggy.
• Do not overmix the dough to maintain tender scones.
• Patience while chilling before baking helps prevent excessive spreading.
• Store leftovers in an airtight container at room temperature for up to 2 days, or freeze for longer storage.

• Prep Time: 15 minutes
• Cook Time: 23 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: American

Keywords: lemon blueberry scones, lemon scones, blueberry breakfast pastries, lemon glazed scones, flaky scones recipe, easy scone recipe, baked scones