Lemon Blueberry Scones with Glaze (Printable)

Tender, buttery scones with fresh blueberries and bright lemon flavor, finished with a sweet, tangy lemon glaze.

# What You Need:

→ Scones

01 - 2 cups all-purpose flour
02 - 1/3 cup granulated sugar
03 - 2 tsp baking powder
04 - 1 tsp baking soda
05 - 1/2 tsp fine sea salt
06 - 1 tbsp finely grated lemon zest
07 - 1/2 cup cold unsalted butter, cubed
08 - 1 cup fresh blueberries
09 - 2/3 cup cold heavy cream
10 - 1 large egg
11 - 1 tsp pure vanilla extract

→ Lemon Glaze

12 - 1 cup powdered sugar, sifted
13 - 2 to 3 tbsp fresh lemon juice
14 - 1/2 tsp finely grated lemon zest

# Steps:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and lemon zest.
03 - Add cold butter cubes to the flour mixture. Cut using a pastry cutter or fingertips until mixture resembles coarse crumbs.
04 - Gently fold blueberries into the butter-flour mixture.
05 - In a separate bowl, whisk together heavy cream, egg, and vanilla extract.
06 - Pour wet ingredients into dry mixture. Stir gently with a spatula until just combined; avoid overmixing.
07 - Turn dough onto a lightly floured surface. Pat into a 7-inch round about 1 inch thick.
08 - Cut the round into 8 wedges. Arrange on prepared baking sheet with space between each scone.
09 - Brush scone tops with additional cream if desired.
10 - Bake for 16 to 18 minutes until golden brown and cooked through. Cool on a wire rack.
11 - In a small bowl, whisk together powdered sugar, lemon juice, and lemon zest until smooth.
12 - Drizzle glaze over cooled scones before serving.

# Expert Advice:

01 -
  • These scones maintain that perfect balance between crumbly and tender that makes you feel like youre sitting in a little English tea shop without leaving your kitchen.
  • The bright lemon glaze creates this incredible moment when it hits your tongue first thing in the morning making even Monday feel special.
02 -
  • The scone dough should look slightly shaggy when mixed, not smooth and uniform, or youll end up with tough hockey pucks instead of tender pastries.
  • Freezing the shaped scones for 15 minutes before baking helps them rise higher and develop those beautiful flaky layers.
03 -
  • Grate your butter from frozen instead of cutting it into cubes for faster and more even incorporation into the dry ingredients.
  • When adding blueberries, toss them with a tablespoon of the flour mixture first to prevent them from sinking to the bottom of your scones.

Go Back