If you’ve been searching for a fresh twist on a classic morning treat, this Blueberry Scones with Lemon Glaze Recipe is exactly what you need to brighten up any breakfast or brunch. Bursting with juicy blueberries and topped with a zesty lemon glaze, these scones strike the perfect balance between sweet and tangy, all wrapped in a tender, flaky bite that feels incredibly special but is surprisingly easy to make. Whether you’re sharing with friends or enjoying solo with a cup of tea, these scones will quickly become your new go-to pastry that’s as beautiful as it is delicious.
Ingredients You’ll Need
This recipe shines because of its simple yet carefully chosen ingredients that combine to create the perfect texture and flavor in every bite. Each element plays a vital role, from tenderizing the dough to delivering bursts of juicy fruit and that unforgettable lemony finish.
- 2 cups all-purpose flour: Provides the base structure and soft crumb of the scones.
- 1/3 cup granulated sugar: Adds just the right touch of sweetness without overpowering the berries.
- 1 tablespoon baking powder: Gives the scones their wonderful rise and fluffy texture.
- 1/2 teaspoon salt: Balances the sweetness and enhances all the flavors.
- 1/2 cup unsalted butter, cold and cubed: Key to flaky, tender layers in the dough when cut in properly.
- 1 cup fresh or frozen blueberries: The star ingredient delivering juicy bursts of fruity goodness.
- 1/2 cup heavy cream plus extra for brushing: Richness that keeps the scones moist and helps create a golden crust.
- 1 large egg: Binds the dough and contributes to a beautiful golden color.
- 1 teaspoon vanilla extract: Adds warmth and depth to the flavor profile.
- 1 tablespoon lemon zest: Infuses a bright citrus aroma throughout the scones.
- 1 cup powdered sugar: Sweet and silky, perfect for the smooth glaze.
- 2 tablespoons fresh lemon juice: Brings refreshing tartness to the glaze, balancing the sweetness.
How to Make Blueberry Scones with Lemon Glaze Recipe
Step 1: Prepare Your Oven and Dry Ingredients
Start by preheating your oven to 400°F and lining a baking sheet with parchment paper to prevent sticking. In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt. This dry mixture is the foundation of your scones, ensuring they’re light and flavorful.
Step 2: Incorporate Cold Butter
Cut the cold, cubed butter into the dry ingredients using a pastry cutter or your fingertips until the mixture resembles coarse crumbs. The chunks of butter are essential for creating flaky layers, so be careful not to overwork the dough here.
Step 3: Fold in the Blueberries
Gently fold in the blueberries, whether fresh or frozen (no need to thaw frozen berries!). This step adds pockets of juicy fruit throughout the scones that will burst with flavor after baking.
Step 4: Mix Wet Ingredients and Combine
In a separate bowl, whisk together the heavy cream, egg, vanilla extract, and lemon zest until smooth. Pour these wet ingredients into the dry mixture and stir gently until just combined to form a soft dough. Overmixing can make the scones tough, so stop as soon as everything comes together.
Step 5: Shape and Cut the Dough
Turn the dough out onto a lightly floured surface and shape it into an 8-inch round disc. Use a sharp knife to cut the disc into 8 equal wedges. Place these wedges on your prepared baking sheet, spacing them apart to allow for expansion.
Step 6: Brush and Bake
Lightly brush the tops of the scones with a bit of heavy cream to encourage a golden, glossy finish. Bake for 18 to 22 minutes, until the scones have puffed up and the tops are golden brown. They should feel firm to the touch but still tender inside.
Step 7: Prepare the Lemon Glaze and Drizzle
While the scones cool slightly, whisk together the powdered sugar and fresh lemon juice until smooth and glossy. Drizzle this vibrant glaze over the warm scones—it adds a tangy sweetness that makes this Blueberry Scones with Lemon Glaze Recipe truly unforgettable.
How to Serve Blueberry Scones with Lemon Glaze Recipe
Garnishes
For an extra pop of color and flavor, sprinkle freshly grated lemon zest or a few whole blueberries on top of the glaze before it sets. A light dusting of powdered sugar can also add a pretty finishing touch. These simple garnishes will make your scones look as delightful as they taste.
Side Dishes
Serve these scones alongside creamy clotted cream, whipped butter, or even a dollop of homemade lemon curd for an indulgent treat. Pair with a cup of hot tea, coffee, or fresh orange juice to create a brunch spread that feels both comforting and elegant.
Creative Ways to Present
Turn your Blueberry Scones with Lemon Glaze Recipe into a charming afternoon tea centerpiece by arranging them on a tiered cake stand. You can also slice each wedge horizontally and serve as mini breakfast sandwiches filled with mascarpone and lemon marmalade for a unique twist.
Make Ahead and Storage
Storing Leftovers
Keep any leftover scones in an airtight container at room temperature for up to 2 days. This helps maintain their tender crumb and fresh flavor. Avoid refrigerating, as it can dry them out.
Freezing
If you want to enjoy these scones later, freeze them before glazing by wrapping each wedge tightly in plastic wrap and placing them in a freezer-safe bag. They’ll keep well for up to a month and can be thawed overnight in the fridge or left out on the counter for a few hours.
Reheating
To reheat frozen or stored scones, pop them in a 350°F oven for about 8 to 10 minutes until warmed through and their delightful flakiness is revived. Avoid microwaving, which can make the texture rubbery.
FAQs
Can I use frozen blueberries for this Blueberry Scones with Lemon Glaze Recipe?
Absolutely! Just be sure not to thaw them before mixing to prevent excess moisture in the dough, which could make the scones soggy.
What can I substitute for heavy cream in the recipe?
You can use whole milk with a tablespoon of melted butter as a substitute, but the scones may be slightly less rich and tender.
How do I prevent my scones from becoming dry?
Don’t overmix the dough and be careful not to overbake. The scones should be pulled out of the oven when golden and just cooked through for the best moist texture.
Can I add other fruits or flavorings to this recipe?
Yes, blueberries work beautifully here, but raspberries, blackberries, or even chopped strawberries could be fun substitutes. You can also experiment with orange zest instead of lemon for a different citrus twist.
Is it necessary to brush the scones with cream before baking?
Brushing with cream helps create a golden and slightly glossy crust, making your scones look irresistible, but you can skip this step if you prefer a more rustic appearance.
Final Thoughts
There’s something truly special about homemade baked goods, and this Blueberry Scones with Lemon Glaze Recipe delivers all that warmth and joy in every bite. With its blend of tender scone crumb, sweet blueberries, and bright lemon glaze, it’s a recipe you’ll return to time and again. So grab your favorite tea and give these delightful scones a try — your mornings will never be the same!
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Blueberry Scones with Lemon Glaze Recipe
- Total Time: 35 minutes
- Yield: 8 scones 1x
- Diet: Vegetarian
Description
These Blueberry Scones with Lemon Glaze are tender, flaky, and bursting with fresh blueberry flavor, complemented by a sweet and tangy lemon glaze. Perfect for a cozy breakfast or a delightful afternoon treat, they offer a bakery-quality experience right from your oven.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Butter
- 1/2 cup unsalted butter, cold and cubed
Main Mix-ins
- 1 cup fresh or frozen blueberries
- 1 tablespoon lemon zest
Wet Ingredients
- 1/2 cup heavy cream, plus extra for brushing
- 1 large egg
- 1 teaspoon vanilla extract
Lemon Glaze
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well mixed.
- Cut in Butter: Add the cold, cubed unsalted butter to the dry ingredients. Use a pastry cutter or your fingers to cut the butter into the mixture until it resembles coarse crumbs, ensuring a flaky texture.
- Add Blueberries: Gently fold the fresh or frozen blueberries into the flour and butter mixture, taking care not to crush them.
- Mix Wet Ingredients: In a separate bowl, whisk together the heavy cream, egg, vanilla extract, and lemon zest until smooth and combined.
- Form the Dough: Pour the wet ingredients into the dry ingredients and stir just until a dough comes together. Avoid overmixing to keep the scones tender.
- Shape Dough: Turn the dough out onto a lightly floured surface and gently shape it into an 8-inch round disc.
- Cut and Arrange: Cut the disc into 8 equal wedges and place them evenly spaced on the prepared baking sheet.
- Brush with Cream: Lightly brush the tops of the scones with additional heavy cream to encourage a golden crust.
- Bake: Bake in the preheated oven for 18 to 22 minutes or until the scones are golden brown and cooked through.
- Prepare Lemon Glaze: While the scones bake, whisk together the powdered sugar and fresh lemon juice in a small bowl until smooth and pourable.
- Glaze and Serve: Once scones are slightly cooled, drizzle the lemon glaze evenly over the tops. Serve warm for the best flavor and texture.
Notes
- Do not overmix the dough to keep the scones tender and flaky.
- If using frozen blueberries, do not thaw them before adding to the dough to prevent bleeding color and excess moisture.
- Brush with cream just before baking to achieve a nicely browned top.
- For variation, you can add a sprinkle of coarse sugar on top before baking for extra crunch.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
