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Glazed Lemon Blueberry Scones
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Glazed Lemon Blueberry Scones

By April 5, 2021December 27th, 2022No Comments

Glazed Lemon Blueberry Scones

Glazed Lemon Blueberry Scones are speckled with blueberries and lemon zest then drizzled with a tangy lemon glaze.
Dense scones?
Combine the butter with flour quickly and only until there are no large pieces of butter (step #2). Use just enough additional flour to prevent sticking and pat the dough into shape rather than kneading it (step #5). Overworked dough leads to scones that are dense and tough rather than tender and flaky.
Glass bowl with dry flour mixture and cubes of cold butter

Cold butter is quickly worked into the flour mixture just until there are no large pieces of butter remaining.

Glass bowl with butter mixed into dry flour mixture and blueberries added

I use dried blueberries because they do not add any moisture and keep the texture of these scones tender and crumbly.

Glass bowl of dry ingredients and blueberries with a well formed in the center filled with heavy cream

Heavy cream is added to the bowl before it goes into the freezer for 10 minutes to get all of the ingredients super cold before forming the dough.

Lemon blueberry scone dough formed into a circle and cut into 8 equal wedges on a cutting board

The dough is formed into a 7 inch circle then cut into 8 wedges with a knife or bench scraper.

Lemon blueberry scones baked to golden brown on a cooling rack and drizzled with lemon glaze

A tangy lemon glaze is made with lemon juice, water, and powdered sugar then drizzled over the cooled scones.

Two glazed lemon blueberry scones on a white plate garnished with fresh blueberries
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Glazed Lemon Blueberry Scones
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Glazed Lemon Blueberry Scones

Yield

8

scones
Prep time

20

minutes
Cook time

15

minutes
Total time

1

hour 

Tender, buttery scones speckled with blueberries and lemon zest then drizzled with a tangy lemon glaze.

Ingredients

  • 2 cups flour

  • 1 tablespoon baking powder

  • 1/2 teaspoon salt

  • 1/4 cup sugar

  • 5 tablespoons cold butter, cut into 1/2 inch cubes

  • 1/2 cup dried blueberries (NOT freeze dried)

  • 1 lemon, zested (about 1 teaspoon)

  • 1 cup heavy cream, plus more for brushing

  • 2 teaspoons lemon extract

  • For the Lemon Glaze

  • 3/4 cup powdered sugar

  • 2 teaspoons lemon juice

  • 1/2 teaspoon water

Directions

  • Preheat oven to 400 F. Line a baking sheet with parchment paper.
  • In a medium bowl, combine flour, baking powder, sugar, and salt. Cut in butter cubes with a pastry cutter or your fingers until the mixture has a coarse texture.
  • Stir in blueberries and lemon zest. Make a well in the center of the mixture then pour in heavy cream. Place the bowl in the freezer for 10 minutes.
  • Remove from the freezer and add lemon extract, then stir until just combined.
  • Pour mixture onto a floured counter then sprinkle the top with additional flour. Shape into a 7-inch circle and cut into 8 wedges.
  • Brush the tops with heavy cream then arrange on the prepared baking sheet.
  • Bake for 15-18 minutes, or until the edges are golden brown. Allow the scones to cool for 10 minutes before glazing.
  • For the glaze: In a small bowl, whisk together powdered sugar, lemon juice, and water then drizzle over scones. Let the glaze completely harden before storing, about 15 minutes.

Notes

  • Store in an airtight container at room temperature for up to 3 days.

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