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Fluffy Bakery-Style Lemon Blueberry Scones with Bright Lemon Glaze

Two delicious lemon blueberry scones topped with a thick, dripping lemon glaze, showing fresh blueberries inside.
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Make tender, flaky lemon blueberry scones at home. This easy recipe delivers bakery-quality results with fresh lemon zest and a sweet, bright lemon glaze, perfect for 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 more for brushing
  • 1 tablespoon fresh lemon zest
  • 1 teaspoon vanilla extract
  • 1 cup fresh or frozen blueberries
  • For the Glaze: 1 cup powdered sugar
  • 2 tablespoons fresh lemon juice

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 the cold butter into the dry ingredients 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, lemon zest, and vanilla extract.
  5. Pour the wet ingredients into the dry ingredients. Mix gently with a fork until just combined. Do not overmix.
  6. Gently fold in the blueberries.
  7. Turn the dough out onto a lightly floured surface. Gently pat or roll the dough into a 3/4-inch thick circle or square.
  8. Cut the dough into 8 equal wedges or use a biscuit cutter for round scones. Place the scones onto the prepared baking sheet, leaving about 1 inch between them.
  9. Brush the tops lightly with extra heavy cream.
  10. Bake for 15 to 18 minutes, or until the tops are lightly golden brown. Let the scones cool on a wire rack for 10 minutes.
  11. Prepare the glaze: Whisk together the powdered sugar and lemon juice until smooth. Add more powdered sugar for a thicker glaze or more lemon juice for a thinner glaze.
  12. Drizzle the lemon glaze over the slightly warm scones. Let the glaze set before serving.

Notes

  • If you use frozen blueberries, do not thaw them; add them directly to the dough while still frozen to prevent color bleeding.
  • For the flakiest texture, keep your butter as cold as possible throughout the mixing process.
  • You can make these scones ahead; store cooled scones in an airtight container at room temperature for up to two days.

Nutrition

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