PrintLemon Blueberry Scones with Zesty Glaze
Make bakery-style lemon blueberry scones for your leisurely Sunday brunch. These easy scones are full of bright flavor and ready in under 40 minutes.
- Prep Time: 15 min
- Cook Time: 18 min
- Total Time: 33 min
- Yield: 8 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 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 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
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
- Cut the cold butter into the dry ingredients using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
- In a small bowl, whisk together the egg, 1/2 cup heavy cream, and vanilla extract. Add the lemon zest to this wet mixture.
- Pour the wet ingredients into the dry ingredients. Mix gently with a fork until just combined. Do not overmix.
- Gently fold in the blueberries.
- Turn the dough out onto a lightly floured surface. Pat or roll the dough into a 3/4-inch thick circle or square.
- Cut the dough into 8 equal wedges or use a round cutter. Place the pieces on the prepared baking sheet.
- Brush the tops lightly with the remaining 1 tablespoon of heavy cream.
- Bake for 15 to 18 minutes, or until the tops are golden brown. Let the scones cool on a wire rack for 10 minutes.
- While the scones cool, prepare the glaze: Whisk together the powdered sugar and lemon juice until smooth. Add a few drops more lemon juice if the glaze is too thick.
- Drizzle the zesty lemon glaze over the cooled scones before serving.
Notes
- If you use frozen blueberries, do not thaw them first; add them directly to the dough.
- For extra tender scones, chill the cut wedges on the baking sheet for 10 minutes before brushing with cream and baking.
- This recipe is great for spring breakfast gatherings.
Nutrition
- Serving Size: 1 scone
- Calories: 310
- Sugar: 18
- Sodium: 250
- Fat: 16
- Saturated Fat: 10
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 37
- Fiber: 1
- Protein: 5
- Cholesterol: 55