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.
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.
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).