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Tender Lemon Blueberry Scones with Zesty Glaze

A close-up of a thick slice of lemon blueberry scones, topped with white glaze and fresh blueberries.
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Make these buttery, bakery-style lemon blueberry scones. They are tender, flaky, and bursting with fresh blueberries and bright citrus flavor, topped with a simple lemon glaze. This easy recipe is perfect for breakfast or afternoon tea.

Ingredients

Scale
  • 2 1/2 cups all-purpose flour
  • 1/3 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
  • 1 large egg
  • 1/2 cup heavy cream, plus more for brushing
  • 1 tablespoon fresh lemon zest
  • 1 tablespoon fresh lemon juice
  • 1 cup fresh or frozen blueberries
  • 1/4 cup powdered sugar (for glaze)
  • 1–2 teaspoons fresh lemon juice (for glaze)

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  3. Cut the cold butter into the dry ingredients 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 the egg, 1/2 cup heavy cream, lemon zest, and 1 tablespoon lemon juice.
  5. Pour the wet mixture into the dry ingredients. Mix gently with a fork until just combined. Do not overmix.
  6. Gently fold in the blueberries.
  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.
  9. Brush the tops lightly with a little extra heavy cream.
  10. Bake for 15 to 18 minutes, or until the tops are golden brown. Let the scones cool on a wire rack.
  11. Prepare the glaze: Whisk the powdered sugar and 1 teaspoon of lemon juice together until smooth. Add more lemon juice, a few drops at a time, until you reach a thick but pourable consistency.
  12. Drizzle the lemon glaze over the cooled scones before serving.

Notes

  • For the best flaky texture, keep your butter very cold.
  • If using frozen blueberries, do not thaw them before adding them to the dough.
  • You can make the dough ahead of time, wrap it tightly, and chill it for up to 24 hours before baking.

Nutrition

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

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