Lemon Blueberry Scones with Lemon Glaze - with bright flavor and juicy berries, these scones are deliciously perfect for serving for breakfast, brunch, or special occasions.
Save this recipe!
We'll email this post to you, so you can come back to it later!
I will also send you other recipes I know you'll love. Unsubscribe at any time.
You will love these
These lemon blueberry scones are beyond delicious! The lemon is so bright and the blueberries burst with flavor. The pastry is so tender and the sweet, lemony glaze is the perfect crowning touch. (For another lemon-blueberry treat, try these Lemon Curd Tartlets.)
These scones come together pretty quickly and bake up in 15-20 minutes. This makes them ideal for weekday mornings, weekend brunches, or special occasions like Easter or Mother's Day.
Ingredients
- butter - a must for a rich, buttery scone
- flour, baking powder, salt
- granulated sugar - provides a touch of sweetness to balance the lemon.
- egg - provides lightness to the dough
- lemon juice and zest - I used Meyer lemons but regular lemons can also be used.
- heavy cream - adds the richness that scones are known for
- vanilla extract - infuses the scones with a hint of something special
- blueberries - fresh or frozen can be used. If using frozen berries, do not thaw.
- powdered sugar - for the glaze
Tips for making scones
- Grate the butter and then freeze it to keep it cold until ready to incorporate with the flour. This takes the place of cutting the butter into the flour with a pastry cutter. These small shards of frozen butter create a very light and flaky texture. Alternatively, make sure to use very cold, cubed butter when cutting it into the flour.
- Use cold ingredients - egg, heavy cream, and lemon juice. Chill the scones while the oven preheats to keep the ingredients cold.
- Toss the lemon zest and blueberries with the flour before adding the wet ingredients. This helps to evenly distribute the zest and berries.
- If using frozen blueberries, do not thaw them before adding them to the dough.
- Don't overwork the dough. Overworking the dough creates tough dough. Work the dough just enough to bring it together and form the scones. Also, overworking the dough will turn the dough purple from the blueberries!
- Fresh lemon juice (and zest) provides so much flavor and brightness.
- Don't skip the glaze. I love a sweet drizzle on scones and the bright lemon flavor is delicious!
Serving scones
Serve these scones for breakfast or brunch. Lemon blueberry scones are a delicious treat for Easter or Mother's Day. These scones just sing "spring" to me!
Storing scones
Scones are best eaten the day they are made. If storing, keep the scones in an airtight container for 1-2 days.
Can I freeze scones?
Yes, scones freeze very well. They can be frozen baked or unbaked.
- Unbaked - Scones can be frozen before baking. Wrap in plastic wrap and store in a freezer zip-top bag. Let the frozen scones sit on the baking sheet while the oven preheats. Allow a few extra minutes for the scones to bake.
- Baked - After baking, let the scones cool completely. Wrap the scones in plastic wrap with parchment paper in between the scones. Store in a freezer zip-top bag for up to 3 months. Defrost the scones at room temperature. Drizzle with glaze before serving.
Equipment
Mixing bowl | Grater | Zester | Juicer | Measuring cups and spoons | Half Sheet pan | Parchment paper | Bench scraper
Similar recipes
Craving more?
Subscribe to My Casual Pantry to get the latest recipes and ideas sent directly to your inbox.
📖 Recipe Card
Lemon Blueberry Scones with Lemon Glaze
Save this recipe!
We'll email this post to you, so you can come back to it later!
I will also send you other recipes I know you'll love. Unsubscribe at any time.
Ingredients
Scone dough
- 2 cups all-purpose flour
- ¼ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon Kosher salt
- 7 tablespoons unsalted butter (frozen and grated, or cold and cubed)
- ¾ cup blueberries (fresh or frozen, not thawed)
- ¾ cup heavy cream
- 2 lemons (zested and juiced)
- 1 large egg
- 2 teaspoons vanilla extract
Glaze
- ½ cup powdered sugar
- ½ lemon (zested and juiced)
Instructions
- In a mixing bowl, combine the flour, sugar, baking powder, lemon zest, and salt. Add the grated frozen butter and toss to incorporate. (Alternatively, use a pastry cutter to "cut" the butter into the flour until the mixture resembles coarse crumbs). Add the blueberries and toss gently to evenly distribute.
- In a small bowl, whisk together the heavy cream, ¼ cup lemon juice, egg, and vanilla extract. Add to the flour mixture and gently stir just until the dough comes together. Turn the dough out onto a lightly floured board. Form the dough into a circle ¾ - one inch thick. Cut into 6 triangular pieces. Transfer to a parchment-lined baking sheet. Chill while the oven preheats.
- Preheat the oven to 400℉. Bake the scones for 15-18 minutes until lightly browned. Let cool.
- For the icing, in a small bowl, combine the powdered sugar, lemon zest, and enough lemon juice (about ½ lemon) to achieve desired consistency. Drizzle the icing over the scones.
- The scones are best eaten the same day. Otherwise, store in an airtight container for 1-2 days.
Nutrition
Nutritional information is an estimate and will vary depending on the exact amounts and specific ingredients used.
Liv
Does anyone know if half & half or condensed milk work in this recipe as a substitution?
Abbey McDermott
Heavy cream can be substituted with buttermilk, which has a similar consistency. Half & half is thinner and will change the texture somewhat, but the taste will be fine. I don't recommend condensed milk since it is usually sweetened and would add too much sugar.