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Blueberry Lemon Scones

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These blueberry lemon scones are tender, flaky, and bursting with fresh citrus flavor and juicy berries. Finished with a sweet-tart lemon glaze, they make a perfect breakfast or brunch treat.

Ingredients

  • 2 cups all-purpose flour (plus more for working the dough)
  • 1/2 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon kosher salt
  • 1 stick (4 oz) unsalted butter (very cold, cut into small cubes or grated)
  • 1 cup fresh or frozen blueberries
  • 1 large egg (cold)
  • 1/2 cup heavy cream (cold, plus extra for brushing)
  • 1 tablespoon lemon zest
  • 1 tablespoon fresh lemon juice
  • Coarse sugar (optional, for topping)
  • 1 cup confectioners’ sugar
  • 1 tablespoon lemon zest (for glaze)
  • Pinch salt
  • 2 to 3 tablespoons fresh lemon juice (for glaze)

Instructions

  1. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
  2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
  3. Cut in the cold butter until the mixture resembles coarse crumbs with pea-sized pieces.
  4. Gently toss in the blueberries.
  5. In a separate bowl, whisk together the egg, heavy cream, lemon zest, and lemon juice.
  6. Add wet ingredients to dry ingredients and mix gently until just combined.
  7. Turn dough onto a floured surface and press into a rough mass.
  8. Pat into a rectangle about 1-inch thick, then fold and turn the dough 6 times to create layers.
  9. Shape into a 7-inch circle about 1.5 inches thick and cut into 8 wedges.
  10. Place on prepared baking sheet, brush with cream, and sprinkle with coarse sugar if desired.
  11. Optional: Freeze for 10 minutes before baking.
  12. Bake for 14 to 18 minutes until golden brown.
  13. Cool on a rack for at least 10 minutes.
  14. To make the glaze, whisk confectioners’ sugar, lemon zest, salt, and lemon juice until thick and smooth.
  15. Drizzle glaze over cooled scones and serve.

Notes

  • Keep butter and liquids very cold for best texture.
  • If using frozen blueberries, do not thaw before adding.
  • Freezing before baking helps prevent spreading.
  • Store at room temperature for up to 2 days or freeze unbaked scones.
  • Add extra lemon juice or zest for a stronger citrus flavor.

Nutrition

Find it online: https://yumfamilyrecipes.com/blueberry-lemon-scones/