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Glazed Lemon Blueberry Scones Recipe

Glazed Lemon Blueberry Scones Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 130 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 8 scones 1x
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

These Glazed Lemon Blueberry Scones are tender, buttery pastries infused with zesty lemon flavor and bursting with juicy blueberries. Finished with a sweet-tart lemon glaze, they are perfect for breakfast, brunch, or any time you crave a delicious, bakery-style treat at home.

Ingredients

Units Scale

Dry Ingredients

  • 2 cups (250g) all-purpose flour
  • 1/4 cup (50g) granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt

Wet Ingredients

  • 1/2 cup (113g) unsalted butter, cold and cubed
  • 1/2 cup (120ml) heavy cream plus extra for brushing
  • 1 large egg
  • 2 teaspoons fresh lemon zest (about 1 lemon)
  • 1 teaspoon pure vanilla extract

Add-ins

  • 1 cup (150g) fresh or frozen blueberries

Lemon Glaze

  • 1 cup (120g) powdered sugar
  • 2–3 tablespoons fresh lemon juice

Instructions

  1. Prep the Dry Ingredients: In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt until combined. Set aside.
  2. Cut in the Butter: Add the cold, cubed butter to the dry ingredients. Using a pastry cutter, fork, or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces.
  3. Mix the Wet Ingredients: In a separate bowl, whisk together the heavy cream, egg, lemon zest, and vanilla extract until well combined.
  4. Combine Wet and Dry Ingredients: Pour the wet ingredients over the dry mix. Stir gently with a spatula until a shaggy dough forms—do not overmix.
  5. Add the Blueberries: Carefully fold in the blueberries, being gentle to avoid crushing them. If using frozen berries, do not thaw before adding.
  6. Shape the Scones: Turn the dough onto a lightly floured surface and pat it into an 8-inch disc, about 1-inch thick. Cut into 8 wedges and transfer to a parchment-lined baking sheet. Brush the tops with a bit of heavy cream for a golden finish.
  7. Bake: Bake in a preheated 400°F (200°C) oven for 18-22 minutes, or until the scones are golden around the edges and cooked through. Cool on the baking sheet for 5 minutes, then transfer to a wire rack.
  8. Prepare and Drizzle the Glaze: While the scones are cooling, whisk together the powdered sugar and lemon juice until smooth and pourable. Drizzle the glaze over the warm scones and let set.

Notes

  • For best texture, keep all your ingredients cold, especially the butter and cream.
  • If using frozen blueberries, add them to the dough without thawing to prevent excessive bleeding.
  • Try substituting blueberries with raspberries or blackberries for a different twist.
  • Scones are best enjoyed fresh but can be stored in an airtight container for up to 2 days.
  • Reheat leftovers briefly in the oven or toaster oven to restore the scones’ texture.

Nutrition

  • Serving Size: 1 scone
  • Calories: 310
  • Sugar: 18g
  • Sodium: 260mg
  • Fat: 13g
  • Saturated Fat: 8g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 1g
  • Protein: 4g
  • Cholesterol: 50mg

Find it online: https://newsvks.com/glazed-lemon-blueberry-scones-recipe/