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Classic Flaky Blueberry Lemon Scones with Bright Lemon Glaze

Close-up of flaky Blueberry Lemon Scones, one split open showing juicy blueberries and topped with white lemon glaze.
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Follow these steps to make tender, flaky scones bursting with fresh blueberries and bright lemon flavor, topped with a simple lemon glaze.

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 cubes
  • 1 large egg
  • 1/2 cup heavy cream, plus 1 tablespoon for brushing
  • 1 teaspoon vanilla extract
  • Zest of 1 large lemon
  • 1 tablespoon fresh lemon juice
  • 3/4 cup fresh or frozen blueberries
  • For the Glaze: 1 cup powdered sugar
  • For the Glaze: 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, vanilla extract, lemon zest, and 1 tablespoon of lemon juice.
  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 the dough into a 3/4-inch thick circle or rectangle.
  8. Cut the dough into 8 wedges or use a round cutter to make individual scones. Place them on the prepared baking sheet.
  9. Brush the tops lightly with the remaining 1 tablespoon of heavy cream.
  10. Bake for 15 to 18 minutes, or until the tops are lightly golden brown. Let the scones cool completely on a wire rack.
  11. To make the glaze, whisk together the powdered sugar and 2 tablespoons of lemon juice until smooth. Add more lemon juice, a few drops at a time, if the glaze is too thick.
  12. Drizzle the glaze over the cooled scones before serving.

Notes

  • For the flakiest scones, keep your butter as cold as possible throughout the mixing process.
  • If you use frozen blueberries, do not thaw them before adding them to the dough.
  • If you prefer a stronger lemon flavor, add 1 teaspoon of lemon extract to the wet ingredients.

Nutrition

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