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Fluffy Bakery-Style Lemon Blueberry Scones with Zesty Lemon Glaze

Two triangular slices of lemon blueberry scones topped with a thick white glaze, served on a white plate.
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Make tender, fluffy lemon blueberry scones from scratch. This easy recipe delivers bakery-quality texture and a bright 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 tablespoon fresh lemon zest
  • 1 teaspoon vanilla extract
  • 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 degrees F. 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 flour mixture using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
  4. In a small bowl, whisk together the egg, 1/2 cup heavy cream, lemon zest, and vanilla extract.
  5. Pour the wet ingredients into the dry ingredients. Use a fork to mix until just combined. Do not overmix.
  6. Gently fold in the blueberries.
  7. Turn the dough out onto a lightly floured surface. Gently pat the dough into a 3/4-inch thick circle.
  8. Cut the circle into 8 equal wedges, like a pizza. Separate the wedges slightly and 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 the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  11. While the scones cool, prepare the glaze: Whisk together the powdered sugar and lemon juice until smooth. Add more lemon juice, a few drops at a time, if the glaze is too thick.
  12. Drizzle the lemon glaze over the cooled scones. Let the glaze set before serving.

Notes

  • For the flakiest texture, keep your butter as cold as possible. Work quickly when combining the ingredients.
  • If you use frozen blueberries, do not thaw them before adding them to the dough.
  • You can make these scones ahead. Store cooled, unglazed scones in an airtight container for up to 2 days. Glaze just before serving.

Nutrition

Find it online: https://cookingzenith.com/lemon-blueberry-scones-recipe-easy-fluffy/