Description

Tender, flaky scones bursting with fresh lemon zest and juicy blueberries, topped with a sweet and tangy lemon glaze. Perfect for a bright and easy homemade breakfast treat.

Ingredients

Scale

2 ½ cups (315g) all-purpose flour
1 tablespoon baking powder
¼ cup (50g) sugar
½ teaspoon salt
½ cup (113g) cold unsalted butter, cut into small cubes
2 teaspoons fresh lemon zest
2 tablespoons fresh lemon juice
¾ cup (180ml) heavy cream
1 teaspoon vanilla extract
1 cup (150g) fresh or frozen blueberries (do not thaw if frozen)
For the glaze:
1 cup (120g) powdered sugar
2 tablespoons fresh lemon juice
1 tablespoon milk or cream

Instructions

Preheat oven to 400°F (200°C). Zest and juice the lemon. Measure dry ingredients into a large bowl. Cut cold butter into small cubes.
Whisk together flour, baking powder, sugar, salt, and lemon zest. Cut in the butter using a pastry cutter or fingers until mixture resembles coarse crumbs with pea-sized butter bits.
In a separate bowl, whisk heavy cream, lemon juice, and vanilla extract. Pour wet mixture into dry ingredients and gently fold until just combined. Fold in blueberries carefully.
Turn dough onto a floured surface and pat into a 7-inch (18cm) circle about 1 inch (2.5cm) thick. Cut into 8 equal wedges and place on a parchment-lined baking sheet, spacing slightly apart.
Bake for 18-20 minutes until golden brown and a toothpick inserted comes out clean.
While baking, whisk powdered sugar, lemon juice, and milk or cream until smooth and pourable. Adjust consistency if needed.
Cool scones on baking sheet for 5 minutes, then drizzle glaze over each wedge. Let glaze set for 10 minutes before serving.

Notes

Keep butter cold for flaky texture. Do not overmix dough. Fold in frozen blueberries without thawing to avoid soggy dough. Let glaze set before serving. Optionally chill shaped dough for 10-15 minutes before baking for better rise and shape.

Prep Time: 21 minutes
Cook Time: 18-20 minutes
Category: Breakfast
Cuisine: American

Nutrition

Serving Size: 1 scone
Calories: 280
Sugar: 14
Sodium: 230
Fat: 11
Saturated Fat: 6
Carbohydrates: 38
Fiber: 2
Protein: 4

Keywords: blueberry scones, lemon scones, glazed scones, breakfast scones, easy scone recipe, homemade scones, lemon glaze