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Easy Fluffy Lemon Blueberry Scones with Bright Lemon Glaze

Three fluffy lemon blueberry scones topped with a thick, dripping lemon glaze, showcasing visible blueberries.
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You can make bakery-style lemon blueberry scones at home. This easy recipe yields tender, fluffy scones bursting with fresh blueberries and zesty lemon, finished with a simple, bright lemon glaze. They are perfect for a quick breakfast or afternoon tea.

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 pieces
  • 1 large egg
  • 1/2 cup heavy cream, plus 1 tablespoon for brushing
  • 1 tablespoon fresh lemon zest
  • 1 teaspoon pure vanilla extract
  • 1 cup fresh or frozen blueberries (do not thaw if frozen)
  • 1 large egg, beaten with 1 teaspoon water (for egg wash)
  • For the Glaze: 1 cup powdered sugar
  • 2 tablespoons fresh lemon juice

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. This keeps the scones tender.
  4. In a small bowl, whisk together the egg, 1/2 cup heavy cream, lemon zest, and vanilla extract.
  5. Pour the wet ingredients into the dry ingredients. Mix gently with a fork until just combined. Do not overmix; the dough will be shaggy.
  6. Gently fold in the blueberries. If using frozen blueberries, mix them in quickly to prevent the dough from turning purple.
  7. Turn the dough out onto a lightly floured surface. Gently pat or lightly roll the dough into a 3/4-inch thick circle or rectangle.
  8. Cut the dough into 8 wedges or use a biscuit cutter to cut out rounds. Place the scones on the prepared baking sheet, leaving about 1 inch between them.
  9. Brush the tops lightly with the remaining 1 tablespoon of heavy cream.
  10. Bake for 15 to 18 minutes, or until the tops are lightly golden brown. Let the scones cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  11. While the scones cool, prepare the glaze. Whisk together the powdered sugar and lemon juice until smooth. Add more lemon juice, a drop at a time, if the glaze is too thick.
  12. Drizzle the lemon glaze over the cooled scones. Let the glaze set before serving.

Notes

  • For the flakiest texture, make sure your butter is very cold before you start mixing.
  • If you want taller scones, you can stack the cut wedges on top of each other before baking.
  • If you prefer a less sweet scone, reduce the sugar in the dough by 1 tablespoon.

Nutrition

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