Lemon Blueberry Scones Recipe
These easy lemon blueberry scones are tender and flaky lemon scones filled with blueberries, topped with a sweet and tart lemon glaze. What I love most about these blueberry scones with lemon glaze is how quick and simple they are to make. They’re the best melt in your mouth, homemade blueberry scones that are perfect for breakfast or brunch.
Equipment
- 1 pastry cutter
- 1 dough scraper or large knife
- 1 baking sheet
- 1 parchment paper
Ingredients
Lemon Blueberry Scones
- ½ cup (100 g) granulated sugar
- 2 lemons zested
- 2 cups (240 g) all purpose flour
- 2½ tsp baking powder
- ½ tsp salt
- 8 tbsp (113 g) unsalted butter, frozen or very cold
- 1 large egg (US), lightly beaten
- ½ cup (118 ml) cold heavy cream
- 2 tablespoon lemon juice
- 2 tsp (10 ml) vanilla extract
- 1¼ cups (210 g) fresh or frozen blueberries
lemon glaze
- 1 cup (120 g) powdered sugar
- 2-3 tbsp (30 - 45 ml) lemon juice
Instructions
- In a large mixing bowl, combine sugar and lemon zest. Using your hands, spoon or whisk, rub zest and sugar together until it resembles course sand.½ cup (100 g) granulated sugar, 2 lemons zested
- Whisk the flour, baking powder and salt into the lemon sugar mixture. Grate in the frozen butter, stopping every 2-3 tablespoon to lightly toss and coat the grated butter in the flour.2 cups (240 g) all purpose flour, 2½ teaspoon baking powder, ½ teaspoon salt, 8 tablespoon (113 g) unsalted butter, frozen or very cold
- When all the butter has been grated in, use a pastry cutter or your fingers to work the butter into the flour mixture until the butter is fully incorporated and the mixture resembles coarse sand with some larger pieces. This is similar to making a pie crust.
- In a separate bowl, lightly beat an egg. Then whisk in the heavy cream, lemon juice and vanilla extract until well combined.½ cup (118 ml) cold heavy cream, 1 large egg (US), lightly beaten, 2 tablespoon lemon juice, 2 teaspoon (10 ml) vanilla extract
- 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 with the remaining wet ingredients into the dough.
- Fold in the blueberries. Mix until the dough just comes together. There should be a few stray pieces of the dough.1¼ cups (210 g) fresh or frozen blueberries
- Transfer the lemon scone dough onto a lightly floured surface and gently shape the dough into a ball. Gently knead the scone dough by pressing down on the dough from middle to edges to form a disk. Fold in half. Repeat gently pressing the dough back into a round disk. 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 using a dough scraper or long sharp knife. Space the scones about 2 - inches apart on a lined baking sheet. Brush scones with the heavy cream.
- Bake in the oven at 400 F (204 C) for 18 - 22 minutes. Scones should be nicely golden brown and will be very fragrant. Allow scones to cool for 3 - 4 minutes on the baking sheet before transferring them to a cooling rack.
- Make the best blueberry scones even better by topping them with a lemon glaze. Mix powdered sugar and lemon juice to your desired consistency. Then drizzle the lemon glaze on the scones and enjoy!1 cup (120 g) powdered sugar, 2-3 tablespoon (30 - 45 ml) lemon juice
Notes
Store: Store baked lemon blueberry scones in an airtight container at room temperature for 1 day. Transfer the scones to the fridge for up to another 3 days.
If using frozen blueberries, do not thaw them before mixing into the scone dough.
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