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Fluffy Bakery-Style Lemon Blueberry Scones with Zesty Lemon Glaze

Close-up of two freshly baked lemon blueberry scones drizzled generously with white lemon glaze.
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Make tender, fluffy lemon blueberry scones that taste like they came from a bakery. This easy recipe uses simple techniques to achieve a moist texture, finished with a bright, zesty lemon glaze perfect for breakfast or afternoon tea.

Ingredients

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  • 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 pieces
  • 1 large egg
  • 1/2 cup heavy cream, plus more for brushing
  • 1 teaspoon vanilla extract
  • Zest of 1 large lemon
  • 3/4 cup fresh or frozen blueberries
  • For the Glaze: 1 cup powdered sugar
  • 2 tablespoons fresh lemon juice

Instructions

  1. Preheat your oven to 400°F (200°C). 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 separate small bowl, whisk the egg, 1/2 cup heavy cream, vanilla extract, and lemon zest together.
  5. Pour the wet ingredients into the dry ingredients. Mix gently with a fork until just combined. Do not overmix; the dough will be shaggy.
  6. Gently fold in the blueberries, being careful not to crush them.
  7. Turn the dough out onto a lightly floured surface. Gently pat or press the dough into a 3/4-inch thick circle or rectangle.
  8. Cut the dough into 8 wedges or use a round cutter to make individual scones. Place them on the prepared baking sheet.
  9. Brush the tops lightly with a little extra heavy cream.
  10. Bake for 15 to 18 minutes, or until the tops are lightly golden brown. Let the scones cool on a wire rack for at least 15 minutes before glazing.
  11. To make the glaze, whisk together the powdered sugar and lemon juice until smooth. Add more lemon juice, a drop at a time, if the glaze is too thick.
  12. Drizzle the zesty lemon glaze over the cooled scones. Let the glaze set before serving.

Notes

  • For the flakiest scones, keep your butter and cream very cold before mixing.
  • If you use frozen blueberries, do not thaw them before adding them to the dough.
  • To achieve a bakery-style look, you can brush the tops with an egg wash (1 egg beaten with 1 teaspoon water) instead of cream before baking.

Nutrition

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