Lemon Blueberry Scones
These easy lemon blueberry scones are tender and flaky lemon scones filled with blueberries, topped with a tart lemon glaze. They’re the best melt in your mouth blueberry scones.
In a large mixing bowl, combine sugar and lemon zest.
Whisk the flour, baking powder and salt into the lemon sugar mixture. Grate in the frozen butter.
In a separate bowl, lightly beat an egg. Then whisk in the heavy cream, lemon juice and vanilla extract until well combined.
Form a little well in the center of the flour and butter mixture. Pour ½ of the wet ingredients into the dry and gently incorporate. Repeat and then fold in the blueberries.
Transfer the lemon scone dough onto a lightly floured surface and gently shape the dough into a ball. Gently knead the scone dough.
Shape into a 8 - inch disk. Place the disk onto a parchment lined baking sheet or plate to chill in the freezer for 30 - 40 minutes. While the scones chill in the freezer, preheat the oven to 400 F (204 C).
Remove the scones from the freezer and cut into 6 - 8 wedges. Bake in the oven at 400 F (204 C) for 18 - 22 minutes.
Mix powdered sugar and lemon juice to your desired consistency. Then drizzle the lemon glaze on the scones and enjoy!
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