Glazed Lemon Blueberry Scones

5 from 2 votes

Glazed Lemon Blueberry Scones

These are the best Glazed Lemon Blueberry Scones! Combining my base scone recipe with fresh lemon juice and zest, and lots of fresh blueberries, make these unbelievably tasty. A perfect spring scone!

Course Breakfast, Dessert

Cuisine American

Keyword best scones, glazed lemon blueberry scones

Prep Time 20

Cook Time 15

Total Time 35

Servings scones

Calories 306kcal

Author Sue Ringsdorf

Ingredients

For the scones:

2 ½ cups all-purpose flour
1/3 cup granulated sugar
1 ½ Tablespoons baking powder
1/2 teaspoon kosher salt
1 Tablespoon lemon zest - from about one lemon
3/4 cup unsalted butter - cut into small cubes and frozen
1 large egg
2/3 cup heavy cream - plus possible a bit more if needed
1 Tablespoon fresh lemon juice
2 teaspoons vanilla
1 cup blueberries - fresh or frozen

For the glaze:

2 Tablespoons fresh lemon juice
2/3 cup powdered sugar - plus 2 Tablespoons or so

Instructions

Slice (or grate) your butter into small little cubes or pieces. Place in a container and place in your freezer for at least 30 minutes. I usually do this the day before.
Preheat oven to 400 degrees, and prepare two baking sheets with parchment paper.
In a small bowl, beat egg, and add heavy cream, vanilla, and fresh lemon juice. Place in the refrigerator to keep it very cold.
1 large egg, 2/3 cup heavy cream, 2 teaspoons vanilla, 1 Tablespoon fresh lemon juice
In a large mixing bowl, combine the flour, sugar, baking powder, salt, and lemon zest. Mix well.
2 ½ cups all-purpose flour, 1/3 cup granulated sugar, 1 ½ Tablespoons baking powder, 1/2 teaspoon kosher salt, 1 Tablespoon lemon zest
Use a pastry cutter and cut the butter into the dry ingredients. You can also use your hands to blend it together.
3/4 cup unsalted butter
Then pour in the wet ingredients, including the blueberries, and stir with a large spoon until the mixture roughly comes together in a ball. You may need to add a bit of extra cream to get it to stay together.
1 cup blueberries
On a baking mat, add a sprinkling of flour, and pour dough on top. Then use your hands to press it into a large circle or square, at about 1/2 inch thickness. Then slice the dough into shapes and sizes of your choosing. Carefully place the scone shapes on two prepared baking sheets.
Brush the tops of the scone shapes with a bit of cream, and then add a sprinkle of fine sugar to the top.
Bake in preheated oven for about 15-18 minutes, or until the tops and bottoms of the scones are golden brown. Set on a cooling rack to cool.
Mix the lemon juice and powdered sugar, and when you reach your desired consistency, drizzle it over the cooled scones.
2 Tablespoons fresh lemon juice, 2/3 cup powdered sugar

Notes

For best results, prep butter ahead of time (slice into tiny cubes) and freeze. You want the butter to be frozen before adding to the dry ingredients.

The other tip is to prep the scones and place on baking sheet. Then refrigerate for an hour or so before baking to get them really cold. This will help to prevent them from spreading.

Nutrition