Lemon Blueberry Scones
Recipe from Two Peas and Their Pod
These scones are tender, buttery, and bursting with fresh blueberries and lemon zest. Finished with a sweet-tart lemon glaze, they’re easy to make and perfect for breakfast, brunch, or a light dessert.
Servings: 8 scones
Calories: 374kcal
Ingredients
For the scones:
- 1/4 cup granulated sugar
- 1 tablespoon lemon zest
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 6 tablespoons cold unsalted butter. cut into 1/4-inch cubes
- 1 cup heavy cream. plus 1 tablespoon for brushing the scones
- 1 teaspoon pure vanilla extract
- 1 cup blueberries, fresh or frozen (don’t thaw frozen berries)
- 2 tablespoons turbinado sugar
For the lemon glaze:
- 1 cup confectioners’ sugar
- 2 tablespoons fresh lemon juice
Instructions
- Preheat oven to 400 degrees F. Line a large baking sheet with a Silpat baking mat or parchment paper. Set aside.
- In a large bowl, combine the granulated sugar and lemon zest. Rub together with your fingers until fragrant. Add the flour, baking powder, and salt. Whisk until combined.
- Using a pastry blender or your hands, quickly cut the cold butter into the flour mixture. Mix until mixture resembles coarse meal, with a few larger butter lumps.
- In a small bowl, whisk together 1 cup heavy cream and vanilla extract. Pour the liquid ingredients over the flour mixture and stir with a spatula until dough begins to form. Don’t over mix. Gently fold in the blueberries.
- Transfer dough to a floured countertop and gently push the dough together with your hands, just until it forms a ball. Form the dough into a circle by patting the dough and gently pressing the dough. You want the scones to be about 1-inch thick. Don’t overwork the dough. You want to work quickly so the butter doesn’t get too warm. Use a sharp knife to cut the scones into 8 triangles.
- Place scones on prepared baking sheet and put in the freezer for 15 to 20 minutes. This will prevent the scones from spreading when baking.
- Remove the scones from the freezer. Use a pastry brush to brush the tops of the scones with the additional heavy cream. Sprinkle the scones with turbinado sugar.
- Bake for 18 to 23 minutes, or until scones are golden brown on the bottom and around the edges. Let the scones cool on the baking sheet for 5 minutes and then transfer to a wire cooling rack.
- While the scones are cooling, make the lemon glaze. In a small bowl, whisk the confectioners’ sugar and lemon juice together. Drizzle the glaze over the scones. Enjoy!
Notes
How to Store: At room temperature: Store in an airtight container for up to 2 days. In the freezer: Freeze baked scones (without glaze) for up to 3 months. Thaw at room temp and reheat in the oven. Add glaze after reheating.
Nutrition
Calories: 374kcal | Carbohydrates: 51g | Protein: 4g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 56mg | Sodium: 224mg | Potassium: 237mg | Fiber: 1g | Sugar: 27g | Vitamin A: 710IU | Vitamin C: 4mg | Calcium: 95mg | Iron: 2mg