Blueberry Lemon Scones
Treat yourself to these delicious Blueberry Scones with Lemon Glaze, a perfect blend of sweet and tangy flavors. Made with fresh or frozen blueberries and a hint of lemon zest, these scones are delightfully tender and bursting with flavor. Topped with a simple yet flavorful lemon glaze, they make an excellent breakfast, brunch, or afternoon snack. Easy to make and even easier to enjoy, these scones are sure to become a favorite in your baking repertoire. Chefleen Says: Be sure not to overwork the dough once liquid is added — mix until just combined!
What You Need —
2 cups all-purpose flour, plus more for hands and work surface
1/2 cup sugar
2 and 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, frozen
1/2 cup and 2 tablespoons heavy cream
1 large egg
1 heaping cup fresh or frozen blueberries (do not thaw)
1 and 1/2 teaspoons vanilla
1 cup powdered sugar
1 lemon
Equipment: mixing bowl, sheet tray, parchment paper, zester
What You Do —
Heat oven to 400°F.
Combine flour, salt, sugar, and baking powder in a large bowl. For extra lemon flavor, add in about 1/2 teaspoon lemon zest. Stir to combine.
Grate or chop butter up into small pieces and work butter into dry mixture using hands.
Once mixture resembles magic sand, make a well in the center. If you want blueberries distributed throughout, add in blueberries now.
Add in egg and cream. Mix together until just combined.
Place on cutting board to form scones.
Place scones on parchment lined baking sheet. If you want pronounced blueberries, press blueberries in now.
Freeze for 5 – 10 minutes.
Bake 20 – 22 minutes until slightly golden.
While the scones are baking, combine powdered sugar and vanilla. Add lemon juice, little by little, until desired consistency of glaze is achieved.
There is no exact measurement, but better to add a little at a time as it is hard to remedy if too much liquid is added.
Let scones cool slightly and then glaze.