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Glazed Lemon Blueberry Scones

Glazed Lemon Blueberry Scones

Delicious and tender glazed lemon blueberry scones filled with fresh blueberries and topped with a sweet lemon icing.
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Prep Time 30 minutes
Cook Time 25 minutes
Chilling Time 15 minutes
Total Time 1 hour 10 minutes
Course Breakfast
Cuisine American
Servings 8 scones
Calories 230 kcal

Equipment

  • Large Bowl
  • Small Bowl
  • Whisk
  • pastry cutter
  • Spatula
  • sharp knife
  • Baking Sheet
  • parchment paper
  • measuring cups
  • Liquid Measuring Cup
  • box grater
  • bench scraper
  • brush

Ingredients
  

Dry Ingredients

  • 2 cups all-purpose flour spooned & leveled
  • 6 Tablespoons granulated sugar
  • 1 Tablespoon fresh lemon zest
  • 2.5 teaspoons baking powder
  • 0.5 teaspoon salt

Wet Ingredients

  • 0.5 cup unsalted butter frozen
  • 0.5 cup heavy cream cold and divided
  • 1 large egg cold
  • 1.5 teaspoons pure vanilla extract
  • 1 heaping cup fresh blueberries
  • 1 Tablespoon water

Lemon Icing

  • 1 cup confectioners’ sugar
  • 3 Tablespoons fresh lemon juice

Optional Topping

  • coarse sugar for topping

Instructions
 

Preparation

  • In a large bowl, whisk together the flour, sugar, lemon zest, baking powder, and salt.
  • Using a box grater, shred the frozen butter and add it to the flour mixture. Blend with a pastry cutter until pea-sized crumbs form.
  • Place the bowl in the freezer.
  • In a small bowl, whisk together ½ cup of heavy cream, the egg, and vanilla extract.
  • Remove the flour mixture from the freezer, drizzle the cream mixture over, and add the blueberries. Gently mix until just combined.
  • Flour a work surface. Pour the mixture onto it and form into a ball. Press into an 8-inch disc, cutting into 8 wedges.
  • Mix remaining cream with water and brush it on the scones. Optionally sprinkle with coarse sugar.
  • Refrigerate for at least 15 minutes.

Baking

  • Preheat the oven to 400°F (204°C). Prepare a baking sheet.
  • Arrange the scones 2-3 inches apart on the prepared baking sheet.
  • Bake for 22-25 minutes until lightly browned. Cool for 5 minutes before icing.

Icing

  • In a small bowl, whisk the confectioners’ sugar and lemon juice. Drizzle over the cooled scones.

Storage

  • Store leftovers covered at room temperature for up to 2 days or in the refrigerator for up to 5 days.

Notes

For sweeter scones, increase sugar to ½ cup. Use fresh blueberries for best results. Freeze dough for easier baking.

Nutrition

Serving: 1sconeCalories: 230kcalCarbohydrates: 30gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 7gVitamin A: 500IUVitamin C: 5mgCalcium: 20mgIron: 0.5mg
Keyword Baking, blueberry, brunch, dessert, lemon, scones
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