Mornings were made for these Blueberry Scones with Lemon Glaze. Perfectly tender and bursting with juicy blueberries, these scones are elevated with a refreshing lemon glaze. They come together quickly, making them an ideal choice for a weekend treat or an impressive brunch addition.

• Cuisine: American
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Servings: 8 scones

Why You’ll Love This Recipe

• Simple Ingredients: Made with pantry staples and fresh fruit.
• Quick Prep: Ready in just over 30 minutes, start to finish.
• Versatile: Enjoy as a breakfast, brunch dish, or afternoon snack.
• Impressive: Elegant presentation without the fuss.

Ingredients

• 2 cups all-purpose flour: Provides the structure for the scones.
• 1 tablespoon baking powder: Gives the scones their lift and airy texture.
• ½ teaspoon salt: Balances the flavors and enhances taste.
• 2 tablespoons sugar: Adds just a touch of sweetness to the dough.
• 5 tablespoons unsalted butter (cold, cut in chunks): Ensures flakiness; cold is crucial for a tender crumb.
• 1 Lemon (zested): Infuses the scones with aromatic citrus flavor.
• 1 cup fresh blueberries: Adds juicy bursts of flavor; can substitute with frozen, not thawed.
• 1 cup heavy cream (plus more for brushing the scones): Adds richness and creates a soft, tender dough.
• 1 lemon (juiced): Forms the base of the tangy glaze.
• 1 cup confectioners’ sugar (sifted): Sweetens and thickens the glaze.

How to Make It

Step 1: Prepare the Dough

Preheat your oven to 400°F (200°C). In a large bowl, combine flour, baking powder, salt, and sugar. Add the cold, chunked butter. Using a pastry cutter or your fingertips, blend until the mixture resembles coarse crumbs. This ensures the butter is evenly distributed for flakiness.

Step 2: Add Wet Ingredients

Gently fold in the lemon zest and blueberries. Pour in the heavy cream, then mix until just combined. Over-mixing could lead to tough scones, so mix until the dough starts to come together.

Step 3: Shape and Cut the Scones

Transfer the dough to a lightly floured surface. Pat into a circle about 1-inch thick. To cut, use a sharp knife to divide into 8 equal wedges. Alternatively, shape into rounds using a biscuit cutter for a uniform look.

Step 4: Bake the Scones

Place scones onto a lined baking sheet and brush the tops with additional heavy cream. Bake for 18-20 minutes, or until golden brown. The cream creates a golden crust while keeping the inside tender.

Step 5: Prepare and Apply the Glaze

While scones are baking, whisk together lemon juice and confectioners’ sugar until smooth. Once scones are slightly cooled but still warm, drizzle the lemon glaze over them. The warmth allows the glaze to slightly seep in, creating a flavorful crust.

Recipe FAQs

Can I use frozen blueberries for this recipe?

Yes, you can. If using frozen blueberries, do not thaw them before adding to the dough to prevent excessive bleeding into the batter.

How do I store leftover scones?

Store leftovers in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in airtight packaging for up to 3 months. Reheat gently before serving.

Can I substitute the heavy cream?

Yes, you can use half-and-half or buttermilk in place of heavy cream. This will slightly change the texture, making it slightly less rich.