Ingredients
For the Scones
- 2 cups (250g) all-purpose flour
- ⅓ cup (65g) granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- Zest of 2 lemons
- ½ cup (115g) unsalted butter, cold and cubed
- 1 cup (150g) fresh blueberries
- ½ cup (120ml) heavy cream
- 1 large egg
- 1 teaspoon vanilla extract
For the Lemon Glaze
- 1 cup (120g) powdered sugar
- 2-3 tablespoons fresh lemon juice
- ½ teaspoon lemon zest
Optional Topping
- Extra lemon zest
- Fresh blueberries
- Coarse sugar
Instructions
Step 1: Prepare the Oven
Preheat oven to 400°F (200°C).
Line a baking sheet with parchment paper.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together:
- Flour
- Sugar
- Baking powder
- Salt
- Lemon zest
Mix until evenly combined.
Step 3: Cut in the Butter
Add the cold cubed butter.
Using a pastry cutter or your fingertips, work the butter into the flour mixture until it resembles coarse crumbs.
Small butter pieces help create flaky layers.
Step 4: Add the Blueberries
Gently fold the blueberries into the flour mixture.
Be careful not to crush them.
Step 5: Mix the Wet Ingredients
In a separate bowl, whisk together:
- Heavy cream
- Egg
- Vanilla extract
Pour into the dry ingredients.
Mix just until a shaggy dough forms.
Do not overmix.
Step 6: Shape the Dough
Transfer the dough to a lightly floured surface.
Gently pat into an 8-inch circle about 1 inch thick.
Cut into 8 wedges.
Place the wedges on the prepared baking sheet.
For extra sparkle, sprinkle tops with coarse sugar.
Step 7: Bake
Bake for 18-22 minutes, or until:
- Light golden brown
- Firm around the edges
- Fully baked through
Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack.
Make the Lemon Glaze
Step 1: Mix
In a small bowl, whisk together:
- Powdered sugar
- Lemon juice
- Lemon zest
Mix until smooth.
Adjust consistency by adding more lemon juice or powdered sugar as needed.
Step 2: Glaze the Scones
Once the scones have cooled slightly, drizzle the glaze generously over the tops.
Allow the glaze to set for 10-15 minutes.
Expert Tips
Keep Ingredients Cold
Cold butter and cold cream create lighter, flakier scones.
Use Fresh Lemon Zest
Fresh zest provides bright citrus flavor that bottled juice cannot match.
Don’t Overwork the Dough
Handle the dough as little as possible to keep the scones tender.
Frozen Blueberries Work Too
Use frozen blueberries directly from the freezer without thawing.
Variations
Lemon Raspberry Scones
Replace blueberries with fresh raspberries.
Lemon Poppy Seed Scones
Add 1 tablespoon poppy seeds to the dry ingredients.
Mixed Berry Scones
Use a blend of blueberries, raspberries, and blackberries.
Cream Cheese Lemon Scones
Add small cubes of cream cheese to the dough for extra richness.
Storage Instructions
Room Temperature
Store in an airtight container for up to 2 days.
Refrigerator
Store for up to 5 days.
Freezer
Freeze unglazed scones for up to 3 months.
Thaw and glaze before serving.
Frequently Asked Questions
Can I use frozen blueberries?
Yes. Add them frozen to prevent excess moisture and color bleeding.
Why are my scones dense?
Overmixing the dough can create tough, dense scones.
Can I make them ahead?
Yes. Shape the dough and refrigerate overnight before baking.
Can I skip the glaze?
Absolutely. The scones are delicious on their own or with a dusting of powdered sugar.
Final Thoughts
These Glazed Lemon Blueberry Scones are buttery, tender, and bursting with fresh blueberries and bright lemon flavor. Finished with a sweet citrus glaze, they’re a beautiful addition to breakfast, brunch, tea parties, or special occasions. Easy to make and irresistibly delicious, these bakery-style scones are sure to become a favorite recipe you’ll bake again and again.
