5.0 from 138 votes
Blueberry Scones with Lemon Glaze
Buttery and flaky on the outside, soft and tender on the inside. These Blueberry Scones with Lemon Glaze are bursting with sweet and tangy flavor. The glaze takes about an hour to set, then you can cover and store the scones.
Prep Time
10 mins
Cook Time
10 mins
Additional Time
15 mins
Total Time
45 mins
Servings: 8 scones
Calories: 350 kcal
Course:
Breakfast
Cuisine:
British
Ingredients
- 2 cups all-purpose flour
- 3 Tbsp granulated sugar
- 1 Tbsp baking powder
- 1/2 tsp fine sea salt
- 1/2 cup cold unsalted butter diced, (1/2 cup = 8 Tbsp)
- 1 large egg cold, lightly beaten
- 1/2 cup heavy whipping cream cold, plus 2 Tbsp to brush the tops
- 1 tsp vanilla extract
- 1 cup blueberries
- 1 Tbsp coarse/raw sugar or granulated sugar
For the Lemon Glaze:
- 2/3 cup powdered sugar
- Zest from 1 lemon
- 1 Tbsp fresh lemon juice plus more as needed for desired consistency
Instructions
To Make Blueberry Scones:
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- In a large mixing bowl, add your dry ingredients: flour, sugar, baking powder, and salt, and whisk to combine. Add the diced butter and cut it into the flour mixture using a pastry cutter until pea-sized butter crumbs form. Gently fold in the blueberries. Refrigerate while preparing the liquid ingredients.
- In a small bowl, whisk together the cream, egg, and vanilla until well blended. Pour the cream mixture into your flour mixture and use a spatula to fold until just moistened. Do not over-mix. If the dough seems too dry, add another tablespoon of cream. If it’s too wet, sprinkle with flour.
- Transfer your dough onto a clean work surface and work it into a ball of dough then flatten it into a 1-inch thick and 7-inch wide disk. Cut into 8 equal wedges, making sure to cut straight down without using a sawing motion.
- Set scones onto your lined baking sheet, keeping them at least an inch apart. Brush the tops with some cream and sprinkle generously with coarse sugar. Refrigerate the scones for 15 minutes before baking.
- Bake for 20-23 minutes or until the tops are golden brown and the centers are baked through. Remove from the oven and cool completely on a cooling rack. Finally, drizzle with glaze.
Cup of Yum
To Make the Lemon Glaze:
- In a small bowl, combine powdered sugar, lemon zest, and lemon juice. Stir until well blended. The glaze should be drizzling consistency. You can thicken it with more powdered sugar and thin it out with more lemon juice. Once the scones have cooled, drizzle with glaze.
Nutrition Information
Serving
1scone
Calories
350kcal
(18%)
Carbs
44g
Protein
5g
(10%)
Fat
18g
(28%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Trans Fat
0.5g
Cholesterol
68mg
(23%)
Sodium
161mg
(7%)
Potassium
228mg
(7%)
Fiber
1g
(4%)
Sugar
18g
(36%)
Vitamin A
613IU
(12%)
Vitamin C
3mg
(3%)
Calcium
88mg
(9%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8scones
Amount Per Serving
Calories 350
% Daily Value*
| Serving | 1scone | |
| Calories | 350kcal | 18% |
| Carbs | 44g | |
| Protein | 5g | 10% |
| Fat | 18g | 28% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 68mg | 23% |
| Sodium | 161mg | 7% |
| Potassium | 228mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 18g | 36% |
| Vitamin A | 613IU | 12% |
| Vitamin C | 3mg | 3% |
| Calcium | 88mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.