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Fluffy Bakery-Style Lemon Blueberry Scones with Zesty Lemon Glaze

Close-up of three tender lemon blueberry scones stacked and drizzled with white glaze, garnished with fresh blueberries.
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You deserve bakery-quality treats at home. These lemon blueberry scones are fluffy, tender, and bursting with fresh blueberries and bright lemon flavor, finished with a simple, zesty lemon glaze. Make these for your next brunch or afternoon tea.

Ingredients

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  • 2 1/2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) cold unsalted butter, cut into small cubes
  • 1 tablespoon lemon zest (from about 1 large lemon)
  • 1 cup fresh blueberries, gently tossed in 1 teaspoon flour
  • 3/4 cup heavy cream, very cold
  • 1 large egg, lightly beaten (for egg wash)
  • 1 tablespoon milk or cream (for egg wash)
  • 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, 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 of butter remaining.
  4. Stir in the lemon zest.
  5. Gently fold in the flour-coated fresh blueberries.
  6. Make a well in the center and pour in the cold heavy cream. Mix with a fork until the dough just comes together. Do not overmix; the dough will be slightly shaggy.
  7. Turn the dough out onto a lightly floured surface. Gently pat it into a 3/4-inch thick circle or rectangle.
  8. Cut the dough into 8 equal wedges or use a round cutter for a classic shape. Place the scones onto the prepared baking sheet, leaving about 1 inch between them.
  9. In a small bowl, whisk together the egg and 1 tablespoon of milk or cream. Brush the tops of the scones lightly with the egg wash.
  10. Bake for 15 to 18 minutes, or until the tops are golden brown and the centers are set.
  11. While the scones cool slightly on a wire rack, prepare the glaze. Whisk together the powdered sugar and lemon juice until smooth. Add more powdered sugar for a thicker glaze or more lemon juice for a thinner consistency.
  12. Drizzle the zesty lemon glaze generously over the warm or cooled scones. Let the glaze set before serving.

Notes

  • For the flakiest scones, keep your butter and cream as cold as possible. This creates steam pockets during baking, resulting in a tender baked good.
  • If your fresh blueberries are very juicy, tossing them lightly in flour before adding them to the dough helps prevent them from sinking to the bottom.
  • You can brush the tops with melted butter instead of egg wash for a slightly different, buttery scone finish.

Nutrition

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