Lemon Blueberry Scones with Lemon Glaze

Lemon Blueberry Scones are bright, tangy and slightly sweet. They’re a great treat for breakfast or brunch, and much easier to make than you may think!

Tips on Making the Best Scones

1. Keep your ingredients cold. For the best, flakiest results, make sure you use cold butter, and cold cream. If the butter starts to heat up during the process at any point, refrigerate your dough until the butter is firm again.
2. Don’t add too much liquid. For the best crumbly, flaky texture, don’t be tempted to add too much liquid to your dough. You need just enough liquid for the dough to stick together, similar to making shortbread or pie dough. I find scones have an unappealing, cake-like texture if you add too much liquid to the dough. You can add more flour if your dough becomes too wet, but try to avoid this.
3. Bake in a hot oven. A good scone is browned on top and rises nicely in an oven which is at least 400F. Use an oven thermometer for the best accuracy.
4. Don’t over-mix the dough. Use a gentle hand when forming this dough. Over-mixing can form gluten and make the scones tough, and also warm the dough and cause the butter pieces to melt.

Alternative Flavors to Lemon Blueberry Scones

1. Try another berry, such as raspberries
2. Swap lemon zest for orange zest
3. Try dried fruit in a smaller volume, about ½ cup of currants, for example
4. Try buttermilk or half buttermilk and half cream for a lighter, tangier scone
5. Skip the glaze and top the scones with crunchy sugar, sugar as demerara, before baking

This post is also available as a web story.

More Scone and Breakfast Recipes

1. Cranberry Orange Scones
2. Pumpkin Cream Cheese Streusel Muffins
3. Gingerbread Scones with Lemon Glaze
4. Glazed Chai Tea Muffins
5. Pumpkin Pecan Scones
6. Double Chocolate Chip Muffins
7. Spiced Apple Sour Cream Muffins with Crumb Topping

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Lemon Blueberry Scones

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• Author: Sabrina Russo
• Total Time: 1 hour
• Yield: 8 scones 1x

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Description

Lemon Blueberry Scones are bright, tangy and slightly sweet. They’re a great treat for breakfast or brunch, and much easier to make than you may think!

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Ingredients

Scale 1x2x3x

Scones:

• 3 cups all purpose flour
• ²/₃ cup granulated sugar
• 1 tbsp baking powder
• Zest of one lemon (about 1 tsp)
• ¾ tsp kosher salt (about ½ tsp fine salt)
• 1 ½ cup fresh or frozen blueberries
• 1 stick cold, unsalted butter, cut into ½ inch cubes
• ½ tsp vanilla extract
• ¾ cup heavy cream, plus more as needed*
• 1 egg + 1 tbsp water, beaten, for egg wash

Glaze:

• 1 cup powdered sugar
• 1 tbsp unsalted butter, melted
• ¼ tsp vanilla extract
• 2–4 tablespoon lemon juice

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Instructions

1. Heat oven & prep pan: Preheat oven to 400°F. Line a large baking sheet with parchment paper or a silpat.
2. Mix dry ingredients: In a large bowl or food processor, combine flour, sugar, baking powder and salt. 
3. Add butter and berries: Toss cubes of butter in with flour mixture. Using hands, pinch butter together into irregular pieces. Form some flat discs and some small pieces of butter, the size of large peas. Work quickly as to not overheat the butter. Stir in blueberries. Transfer mix to fridge for 5-10 minutes if butter starts to soften significantly.
4. Add wet ingredients. In a bowl, mix together ¾ cup heavy cream, zest and vanilla. Stir into flour mixture. Add additional cream, 1 or 2 spoonfuls at a time until the dough just holds together when pinched. The dough should not be wet and sticky.
5. Form: Turn out the dough onto a lightly floured surface. Form into a ball and flatten into a 6 to 7-inch round. Do not overwork the dough. Slice into 8 wedges. Transfer to prepared baking sheet about 2 inches apart. Place in fridge or freezer for 10-30 minutes for better results.
6. Bake: Brush with egg wash. Bake in the upper third of the oven for 16-20 minutes or until golden brown. A toothpick inserted into the center should come out clean. Cool for 5-10 minutes on the sheet tray, transfer to a wire rack and cool completely.
7. Glaze & serve: Combine powdered sugar, butter and vanilla in a medium bowl. Whisk in lemon juice 1 tablespoon at a time, until you reach desired consistency. When the scones are cooled, drizzle with glaze and allow to set before serving. Enjoy.

Notes

I typically use approximately 1 cup to 1 cup and 1 tablespoon of heavy cream total for this recipe.

To store, place in an airtight container when completely cooled. Keep at room temperature for up to 3-4 days. 

You can also freeze the scones after they’re baked and cooled. Wrap individually with plastic wrap and store in a sealed freezer bag. To defrost, place in the fridge the day before you want to eat them. You can also warm them in a 350F oven unwrapped on a baking sheet. 

• Prep Time: 40 minutes
• Cook Time: 20 minutes
• Category: Breakfast
• Method: Bake
• Cuisine: American

Nutrition

• Serving Size: 1 scone
• Calories: 480
• Sugar: 35g
• Sodium: 155mg
• Fat: 19g
• Saturated Fat: 12g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 73g
• Fiber: 2g
• Protein: 6g
• Cholesterol: 50mg

Keywords: lemon blueberry scones, blueberry scones, lemon scones, scones with lemon glaze