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Blueberry Scones with Lemon Glaze

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!

Ingredients

Scale
  • 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 (85g) unsalted butter, cubed and chilled
  • 1 cup (227g) buttermilk
  • 1 egg
  • the zest of one lemon, divided
  • 1 heaping cup (170g) frozen or fresh blueberries (see note)
  • 1 & 1/2 cup (170g) powdered sugar
  • 45 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 dry and a bit crumbly, but add a bit more buttermilk if needed. Most of the flour should be absorbed – you will be working the dough more on the countertop so don’t worry if it’s not completely combined. 
  6. Fold in the blueberries, being careful not to smash them.
  7. Turn the dough out onto a work surface. Gently press and knead dough together until it comes together in one mass. Flour the surface underneath and roll dough into a circle, about 10 inches in diameter and 1 inch thick.
  8. Cut scones into 12 wedges.
  9. Place on baking sheet lined with parchment about 1 inch apart. Place in refrigerator while preheating the oven to 400°F.
  10. Once oven is preheated, remove baking sheet from refrigerator and bake for 20-22 minutes or until edges are golden brown.
  11. Leave scones to cool on the baking sheet for 10 minutes before completely cooling on a wire rack. 
  12. While scones are cooling, 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. 
  13. Once scones have completely cooled, drizzle with lemon glaze and let set for about 10 minutes. 
  14. 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!