Print

Bakery-Style Fluffy Lemon Blueberry Scones with Bright Zesty Glaze

Three freshly baked lemon blueberry scones stacked on a white plate, drizzled with lemon glaze.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make fluffy, tender lemon blueberry scones at home. This easy recipe yields bakery-quality scones bursting with fresh blueberries and topped with a bright lemon glaze, perfect for breakfast or afternoon tea.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
  • 1 large egg
  • 1/2 cup heavy cream, plus 1 tablespoon for brushing
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon fresh lemon zest
  • 3/4 cup fresh or frozen blueberries (do not thaw if frozen)
  • For the Glaze: 1 cup powdered sugar
  • 2 tablespoons fresh lemon juice

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
  3. Add the cold, cubed butter to the dry ingredients. Use a pastry blender or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
  4. In a small bowl, whisk together the egg, 1/2 cup heavy cream, vanilla extract, and lemon zest.
  5. Pour the wet ingredients into the dry ingredients. Mix gently with a fork until just combined. Do not overmix; the dough will look shaggy.
  6. Gently fold in the blueberries. If using frozen blueberries, do not overmix to prevent color bleeding.
  7. Turn the dough out onto a lightly floured surface. Gently pat the dough into a 3/4-inch thick circle or rectangle.
  8. Cut the dough into 8 equal wedges or use a round cutter. Place the scones onto the prepared baking sheet, leaving about 1 inch between them.
  9. Brush the tops of the scones lightly with the remaining 1 tablespoon of heavy cream.
  10. Bake for 15 to 18 minutes, or until the tops are lightly golden brown. Let the scones cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  11. While the scones cool, prepare the glaze. Whisk together the powdered sugar and lemon juice in a small bowl until smooth. Add more lemon juice, a few drops at a time, if the glaze is too thick.
  12. Once the scones are completely cool, drizzle the lemon glaze over the tops. Let the glaze set before serving.

Notes

  • For the flakiest texture, keep your butter as cold as possible before mixing it into the flour.
  • If you want taller scones, stack the dough wedges close together before baking, or cut the dough into a thick square and cut straight down rather than at an angle.
  • If you are using fresh blueberries, toss them lightly in a teaspoon of flour before adding them to the dough to help prevent them from sinking to the bottom.

Nutrition

Find it online: https://cookingbyjade.com/lemon-blueberry-scones-easy-fluffy-recipe/