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Fluffy Bakery-Style Lemon Blueberry Scones with Zesty Lemon Glaze

Three stacked lemon blueberry scones, generously filled with blueberries and drizzled with a thick white glaze.
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Make tender, moist, and flavorful lemon blueberry scones at home. This easy recipe yields bakery-quality scones topped with a bright lemon glaze, perfect for breakfast or afternoon tea.

Ingredients

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  • 2 1/2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
  • 1 cup fresh blueberries
  • Zest of 1 large lemon
  • 1/2 cup heavy cream, plus more for brushing
  • 1 large egg
  • 1 teaspoon vanilla extract
  • For the Glaze: 1 cup powdered sugar
  • 2 tablespoons fresh lemon juice

Instructions

  1. Preheat your oven to 400°F (200°C). 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. Gently stir in the fresh blueberries and lemon zest.
  5. In a separate small bowl, whisk together the heavy cream, egg, and vanilla extract.
  6. Pour the wet mixture into the dry ingredients. Use a fork to mix until just combined. Do not overmix; the dough will be shaggy.
  7. Turn the dough out onto a lightly floured surface. Gently knead 3 or 4 times until it comes together. Pat the dough into a 3/4-inch thick circle.
  8. Cut the circle into 8 equal wedges, like a pizza. Place the wedges onto the prepared baking sheet, leaving about 1 inch between them.
  9. Brush the tops lightly with a little extra heavy cream.
  10. Bake for 15 to 18 minutes, or until the tops are lightly golden brown. Let the scones cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  11. While the scones cool, prepare the glaze: Whisk together the powdered sugar and lemon juice until smooth. Add more lemon juice, a drop at a time, if the glaze is too thick.
  12. Drizzle the lemon glaze over the cooled scones. Let the glaze set before serving.

Notes

  • For the best texture, keep your butter very cold and avoid overworking the dough.
  • If you do not have fresh blueberries, frozen (do not thaw) work well in this recipe.
  • For a stronger lemon flavor, add 1 teaspoon of lemon extract to the wet ingredients.

Nutrition

Find it online: https://completelyyummy.com/lemon-blueberry-scones-recipe-easy/