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Ultimate Fluffy Lemon Blueberry Scones with Zesty Glaze

A tall stack of fluffy lemon blueberry scones drizzled with a thick lemon glaze, garnished with fresh blueberries.
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Make bakery-style lemon blueberry scones at home. This easy recipe yields tender, moist scones bursting with fresh berries and topped with a bright, zesty lemon glaze. Perfect for a quick breakfast or afternoon tea.

Ingredients

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  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
  • 1 large egg
  • 1/2 cup heavy cream, plus 1 tablespoon for brushing
  • 1 teaspoon pure vanilla extract
  • Zest of 1 large lemon
  • 1 cup fresh or frozen blueberries
  • 1/2 cup powdered sugar (for glaze)
  • 2 tablespoons fresh lemon juice (for glaze)

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, granulated sugar, baking powder, and salt.
  3. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
  4. In a small bowl, whisk together the egg, 1/2 cup heavy cream, vanilla extract, and lemon zest.
  5. Pour the wet ingredients into the dry ingredients. Mix gently with a fork until just combined. Do not overmix; the dough will be shaggy.
  6. Gently fold in the blueberries, being careful not to crush them.
  7. Turn the dough out onto a lightly floured surface. Gently pat or press the dough into a 3/4-inch thick circle or rectangle.
  8. Cut the dough into 8 equal wedges or use a round cutter. Place the scones on the prepared baking sheet, leaving about 1 inch between them.
  9. Brush the tops of the scones lightly with the reserved 1 tablespoon of 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 moving them to a wire rack to cool completely.
  11. While the scones cool, prepare the glaze: Whisk together the powdered sugar and 2 tablespoons of lemon juice until smooth. Add more lemon juice, a drop at a time, if the glaze is too thick.
  12. Drizzle the zesty lemon icing over the cooled scones. Allow the glaze to set before serving.

Notes

  • For the best texture, keep your butter very cold. If your kitchen is warm, chill the mixed dry ingredients and butter for 10 minutes before adding the wet ingredients.
  • If using frozen blueberries, do not thaw them; add them directly to the dough.
  • You can make these scones ahead of time; store unglazed scones in an airtight container for up to 2 days, or freeze them unbaked for up to 3 months.

Nutrition

Find it online: https://mayaplate.com/lemon-blueberry-scones/