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Classic Lemon Blueberry Scones with Sweet Glaze

Close-up of three stacked lemon blueberry scones drizzled generously with white lemon glaze.
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Make tender, bakery-style lemon blueberry scones at home using this straightforward recipe. This recipe yields fluffy scones balanced with bright lemon zest and sweet blueberries, finished 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 more for brushing
  • 1 tablespoon fresh lemon zest (from about 1 large lemon)
  • 2 tablespoons fresh lemon juice
  • 3/4 cup fresh or frozen blueberries
  • 1 cup powdered sugar (for glaze)
  • 2 tablespoons fresh lemon juice (for glaze)

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 2 tablespoons of lemon juice.
  5. Pour the wet ingredients into the dry ingredients. Use a fork to mix until just combined. Do not overmix; the dough will be shaggy.
  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. Place the scones on the prepared baking sheet, leaving about 1 inch between them.
  9. Brush the tops lightly with a little extra 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 powdered sugar or juice, a teaspoon at a time, to reach a thick but pourable consistency.
  12. Drizzle the lemon glaze over the cooled scones before serving.

Notes

  • For the best texture, keep your butter as cold as possible. If using frozen blueberries, do not thaw them before adding them to the dough.
  • If you prefer a richer flavor, substitute half of the heavy cream with buttermilk.
  • To achieve bakery style scones, avoid kneading the dough; mix only until the ingredients come together.

Nutrition

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