Print

Blueberry Scones with Lemon Glaze

Print Recipe

These super rich scones are flaky like a biscuit but have a sweet, tender crumb. They’re bursting with juicy blueberries and topped with a fresh lemon zest glaze! These yummy scones are perfect for a special breakfast or brunch!

  • Author: Heather Thomas, That Bread Lady
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 12 scones 1x
  • Category: dessert, brunch
  • Method: baking
  • Cuisine: American

Ingredients

Scale

Scones:

  • 3 cups (360g) all purpose flour
  • 1/2 (98g) cup granulated sugar
  • 1 Tablespoon plus 1 teaspoon baking powder
  • 1 teaspoon salt
  • 3/4 cup (170g) unsalted butter, cubed and chilled
  • 1 cup (227g) buttermilk
  • 1 large egg
  • the zest of one lemon, divided
  • 1 heaping cup (170g) frozen or fresh blueberries (see note)
  • 4 Tablespoons heavy cream

Lemon Icing:

  • 1 & 1/2 cup (170g) powdered sugar
  • 4–5 Tablespoons milk

Instructions

  1. Cube butter and place in freezer while preparing the rest of the ingredients. Keep in freezer no longer than 20 minutes. You want the butter to be chilled but not frozen. 
  2. In a medium bowl, combine the flour, granulated sugar, baking powder and salt. Set aside.
  3. In a separate bowl, whisk together the buttermilk, egg and half of the lemon zest. Set aside.
  4. Remove the butter from the freezer and add to the flour mixture. Using a pastry blender or two forks, cut the butter into the flour mixture until it resembles coarse crumbs. 
  5. Add the wet ingredients to the dry ingredients and combine with a wooden spoon or rubber spatula. Dough will be sticky and a bit crumbly. Toss the blueberries with 1 Tablespoon flour. Fold the blueberries into the scone mixture – be gentle so that you don’t smash the berries. 
  6. Turn the dough out onto a floured work surface. Gently press and fold dough together until it comes together in one mass. Flour the dough and your hands as needed so that it is not sticky. Gently press the dough into a 10 inch circle. You can also use a rolling pin, but apply very light pressure.
  7. Cut scones into 12 wedges.
  8. Place on baking sheet lined with parchment about 1 inch apart. Place in refrigerator while preheating the oven to 400°F, about 30 minutes. 
  9. Brush tops of scones with cream. Bake for 20-22 minutes until golden brown.
  10. Leave scones to cool on the baking sheet for 10 minutes before transferring to a wire rack. 
  11. Make the lemon glaze by whisking together the powdered sugar, 4 Tablespoons of milk and the other half of the lemon zest. A thicker glaze will set up better – only use enough milk to be able to drizzle the glaze. 
  12. Drizzle with lemon glaze and let set for about 10 minutes. 
  13. Scones are best served fresh.

Notes

  • Using frozen blueberries make these scones easier to mix up without the blueberries getting smashed. Be sure to not let the frozen blueberries defrost before mixing. Using fresh blueberries will also work, but be careful when folding them into the dough.
  • Store scones uncovered. This will keep them flaky. They are best when eaten fresh, and within the first day. 
  • Refrigerate unbaked scones up to 24 hours and bake when ready to enjoy.
  • Serve with my homemade Lemon Curd for the ultimate flavor!

Keywords: scones, blueberry lemon scones

Find it online: https://thatbreadlady.com/blueberry-scones-with-lemon-glaze/