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Blueberry Lemon Scones

Two halves of freshly baked Blueberry Lemon Scones stacked, drizzled with a thick white lemon glaze.
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A recipe for tender, flaky scones featuring fresh blueberries and bright lemon flavor, topped with a simple lemon glaze.

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 cubes
  • 1 large egg
  • 1/2 cup cold buttermilk
  • 1 teaspoon pure vanilla extract
  • Zest of 1 large lemon
  • 1 cup fresh blueberries
  • For the Glaze: 1 cup powdered sugar
  • 2 tablespoons fresh lemon juice

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
  3. Cut the cold butter into the dry ingredients using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
  4. In a small bowl, whisk together the egg, buttermilk, and vanilla extract.
  5. Add the wet ingredients to the dry ingredients. Mix gently with a fork until just combined. Do not overmix.
  6. Gently fold in the lemon zest and fresh blueberries. The dough will be shaggy.
  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 wedges or use a round cutter to cut out scones. Place the pieces on the prepared baking sheet, leaving about 1 inch between them.
  9. Bake for 15 to 18 minutes, or until the tops are lightly golden brown.
  10. While the scones cool slightly, prepare the glaze: Whisk together the powdered sugar and lemon juice until smooth. Add more lemon juice, a few drops at a time, if the glaze is too thick.
  11. Drizzle the lemon glaze over the warm scones. Let the glaze set before serving.

Notes

  • For flaky scones, keep your butter and buttermilk very cold.
  • Toss the blueberries lightly in a teaspoon of flour before adding them to the dough to prevent them from sinking to the bottom.
  • If you do not have buttermilk, mix 1/2 cup of regular milk with 1/2 teaspoon of white vinegar or lemon juice and let it sit for 5 minutes before using.
  • Store cooled, unglazed scones in an airtight container at room temperature for up to 2 days. Reheat briefly in a toaster oven for best texture.

Nutrition

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