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Glazed Lemon Blueberry Scones

These easy to make Glazed Lemon Blueberry Scones are a perfect pairing of sweet and tart flavors. Try them for Mother's Day or Easter!

Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 8 servings
Calories: 524 kcal
Course: Dessert , Bread
Cuisine: American

Ingredients

For the Scones:
  • 2 ¾ cup all-purpose flour
  • ¾ cup butter (1 ½ sticks) very cold, cut into cubes
  • ½ cup granulated sugar
  • 1/4 teaspoon salt
  • 4 teaspoons baking powder
  • zest of a lemon
  • 1 ⅓ cups fresh blueberries (or substitute frozen, unthawed)
  • ¾ cup heavy whipping cream (plus a little extra for brushing tops)
  • 2 large eggs
  • 1 teaspoon vanilla extract
For the Lemon Glaze:
  • Juice of a lemon
  • 1 cup powdered sugar (see notes)

Instructions

    Cup of Yum
  1. Preheat the oven to 390 degrees F. Line a cookie sheet with parchment paper.
  2. Add the flour and cold butter to a large mixing bowl. Use your fingertips or a pastry blender to incorporate the butter into the flour until all the butter and flour have been combined and the mixture resembles coarse crumbs.
  3. Use a wooden spoon or a dough whisk to mix the sugar, salt, baking powder, lemon zest, and blueberries into the flour and butter mixture.
  4. In a separate bowl, use a whisk to mix the cream, eggs, and vanilla until well combined.
  5. Add the wet ingredients to the dry ingredients. Stir together until the dough is slightly sticky and holds together.
  6. Lightly flour a work surface and turn the dough out onto it. Using lightly floured hands, form the dough into a ball and then flatten it out to make a disk that is approximately 1-inch thick.
  7. Place the disk on the parchment paper lined baking sheet and brush the top with a little heavy cream.
  8. Bake until the top is a light golden brown.
  9. Remove from the oven and transfer to a wire rack to cool completely.
  10. Slice into 8 wedges (or 10 wedges for smaller scones) and drizzle with lemon glaze.
  11. To make the glaze, mix the lemon juice and powdered sugar in a small bowl. Glaze should be opaque and thick enough to coat the back of a spoon.

Notes

  • for up to six months.
  • To freeze unbaked scones, follow the recipe up to the point of baking. Wrap the disk of dough (or individual wedges) tightly in plastic wrap, followed by aluminum foil, and freeze for up to 2 months. To bake, allow the frozen dough to thaw and proceed with baking.
  • If the glaze is too thin, add additional powdered sugar 1/4 cup at a time until desired thickness is achieved.
  • If using frozen blueberries, do not thaw but mix them into the dough while still frozen.
  • Store in an airtight container at room temperature for up to five days. May be frozen for up to six months.
  • To freeze unbaked scones, follow the recipe up to the point of baking. Wrap the disk of dough (or individual wedges) tightly in plastic wrap, followed by aluminum foil, and freeze for up to 2 months. To bake, allow the frozen dough to thaw and proceed with baking.

Nutrition Information

Serving 1scone Calories 524kcal (26%) Carbohydrates 65g (22%) Protein 7g (14%) Fat 27g (42%) Saturated Fat 16g (80%) Polyunsaturated Fat 1g Monounsaturated Fat 7g Trans Fat 1g Cholesterol 112mg (37%) Sodium 445mg (19%) Potassium 108mg (3%) Fiber 2g (8%) Sugar 30g (60%) Vitamin A 933IU (19%) Vitamin C 3mg (3%) Calcium 152mg (15%) Iron 3mg (17%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 524

% Daily Value*

Serving 1scone
Calories 524kcal 26%
Carbohydrates 65g 22%
Protein 7g 14%
Fat 27g 42%
Saturated Fat 16g 80%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 7g 35%
Trans Fat 1g 50%
Cholesterol 112mg 37%
Sodium 445mg 19%
Potassium 108mg 2%
Fiber 2g 8%
Sugar 30g 60%
Vitamin A 933IU 19%
Vitamin C 3mg 3%
Calcium 152mg 15%
Iron 3mg 17%

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