Lemon Blueberry Scones

5 from 2 votes

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.

Prep Time30

Cook Time20

Total Time50

Course: Breakfast

Cuisine: American

Keyword: blueberry, lemon, scones

Servings: 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.

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