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
Scale
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
