Glazed Lemon Blueberry Scones: Buttery, Bright & Easy
This is my go-to scone recipe bursting with fresh blueberries and zingy lemon zest, and topped with a sweet lemon icing. These glazed lemon blueberry scones are soft and tender in the middle, with crisp-crumbly edges, and simply perfect for brunch, tea parties, bridal showers, or really any time at all!
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour
- Yield: 8 large scones
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 cups (250g) all-purpose flour (spooned & leveled), plus more for hands and work surface
- 6 Tablespoons (75g) granulated sugar
- 1 Tablespoon fresh lemon zest
- 2 and 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup (8 Tbsp; 113g) unsalted butter, frozen
- 1/2 cup + 1 Tablespoon (135g/ml) heavy cream, cold and divided
- 1 large egg, cold
- 1 and 1/2 teaspoons pure vanilla extract
- 1 heaping cup (140g) fresh blueberries
- 1 Tablespoon (15g/ml) water
- optional for topping: coarse sugar
- Lemon Icing:
- 1 cup (120g) confectioners’ sugar
- 3 Tablespoons (45g/ml) fresh lemon juice
Instructions
1. In a large bowl, whisk together the flour, sugar, lemon zest, baking powder, and salt. Shred the frozen butter using a box grater and add it to the flour mixture. Blend until the mixture forms pea-sized crumbs. Place the bowl in the freezer.
2. In a small bowl, whisk together 1/2 cup heavy cream, egg, and vanilla. Remove the flour mixture from the freezer, drizzle the cream mixture over it, and add the blueberries. Gently mix until just combined.
3. Lightly flour a work surface. Pour the crumbly dough onto the surface and form into a ball. Press into an 8-inch disc, about 1 inch thick. Cut into 8 wedges.
4. Mix the remaining 1 Tablespoon of cream with the water and brush it on the scones. Sprinkle with coarse sugar if desired. Place the scones on a plate or baking sheet and refrigerate for at least 15 minutes or up to 24 hours.
5. Preheat the oven to 400°F (204°C). Line a baking sheet with parchment or a silicone mat. Arrange scones 2–3 inches apart on the sheet.
6. Bake for 22–25 minutes or until golden. Cool on the sheet for 5 minutes before icing.
7. To make the lemon icing, whisk together the confectioners’ sugar and lemon juice. Drizzle over the scones.
8. Store leftovers covered at room temperature for up to 2 days or refrigerated for up to 5 days.
Notes
Use fresh blueberries for best results. If using frozen, do not thaw first.
Freeze unbaked scones for up to 3 months. Bake from frozen, adding a few minutes to the baking time.
For overnight prep, refrigerate shaped scones overnight and bake the next day.
Start with cold dough to avoid over-spreading. If scones spread too much, press them back into shape while hot using a spatula.
Find it online: https://cookingwithramsay.com/glazed-lemon-blueberry-scones/