Servings
Font
Back
5.0 from 12 votes

Blueberry Lemon Scones

Light and fluffy, these bakery style Blueberry Lemon Scones are the perfect breakfast idea! Topped with a sweet lemon glaze, you won't be able to resist them!

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings: 8 large scones
Calories: 447 kcal
Course: Breakfast
Cuisine: American

Ingredients

For the scones:
  • 2 cups all-purpose flour
  • ½ cup granulated sugar
  • 1 Tablespoon baking powder
  • ½ teaspoon kosher salt
  • 1 Tablespoon lemon zest
  • ½ cup unsalted butter cubed, COLD
  • 1 large egg
  • ¾ cup heavy whipping cream
  • 1 cup fresh blueberries
For the glaze:
  • 1 ½ cups powdered sugar
  • 1 Tablespoon heavy whipping cream
  • 1 Tablespoon lemon juice

Instructions

    Cup of Yum
  1. Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper or a silpat.
  2. In a large mixing bowl, combine the flour, sugar, baking powder, and salt with the lemon zest. Add in COLD butter and mix until crumbly. Slowly add in the egg and heavy whipping cream.
  3. The mixture might still be crumbly, it's okay.
  4. Add the blueberries and combine gently, it's okay if some burst open.
  5. Remove the dough from the bowl and drop it onto the parchment paper baking sheet. Using your hands, press dough into a large circle, about 1 inch thick. Cut into 8 triangles and gently separate them on the baking sheet.
  6. Bake for 20 minutes. Remove and cool completely.
  7. For the glaze, whisk together the powdered sugar, cream, and lemon juice until smooth. Drizzle or spread over the tops, depending on your desired consistency.

Notes

  • The butter needs to be COLD before you mix it into the dough. I recommend putting it in the freezer for a few minutes to make sure it’s really chilled.
  • The dough for the scones may be a little crumbly when fully mixed. That’s OK!
  • Gently fold the blueberries into the batter, but don’t worry if a few of the blueberries burst.
  • Line the baking sheet with parchment paper. This will help you shape the dough and also prevent the scones from sticking.
  • Make sure the scones are cooled completely before you add the glaze. Otherwise, it’ll slide right off.
  • These scones are best enjoyed within the first 24 hours of baking, but they can be kept for up to 3 days. Keep them covered in an airtight container.

Nutrition Information

Calories 447kcal (22%) Carbohydrates 61g (20%) Protein 5g (10%) Fat 21g (32%) Saturated Fat 13g (65%) Polyunsaturated Fat 7g Cholesterol 81mg (27%) Sodium 280mg (12%) Fiber 1g (4%) Sugar 35g (70%)

Nutrition Facts

Serving: 8large scones

Amount Per Serving

Calories 447

% Daily Value*

Calories 447kcal 22%
Carbohydrates 61g 20%
Protein 5g 10%
Fat 21g 32%
Saturated Fat 13g 65%
Polyunsaturated Fat 7g 41%
Cholesterol 81mg 27%
Sodium 280mg 12%
Fiber 1g 4%
Sugar 35g 70%

* Percent Daily Values are based on a 2,000 calorie diet.