These Lemon Blueberry Scones are tender and flaky, with fresh blueberries throughout and a dreamy lemony glaze!
Me: you want me to make these scones again, really?
Me: you’re not tired of them?
You guys. I’ve made these lemon blueberry scones three days in a row.
Summer break is here! And that means I lose all interest in cooking dinner… but gain all kinds of enthusiasm for making a proper breakfast!
I love not being rushed in the mornings.
Made my Strawberry Scones, which are a family favorite, but always a weekend thing during the school year.
The next day (because, why not!) I decided to alter them slightly with blueberries and lemon zest.
And then made them two more times. Ya, we sort of love them.
You don’t need to be a professional baker to make this homemade scones recipe – it’s so easy! Bake your way to the best pastry, perfect for a weekend brunch or get together.
Other Homemade Scones we love!
Watch the video for Blueberry Scones
How To Make This Blueberry Scone Recipe
Lemon Blueberry Scones
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 3 tablespoons granulated sugar
- 1/2 teaspoon kosher salt
- zest from two lemons (about 2 tablespoons), divided
- 6 tablespoons chilled unsalted butter , cut into small cubes
- 1 cup fresh blueberries
- 3/4 cup half and half
For The Glaze
- 3 cups powdered sugar
- 1/3 cup half and half
- 1/2 teaspoon vanilla
- lemon zest
- Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.
- In a large mixing bowl, combine flour, baking powder, sugar, salt, and half of the lemon zest. Add butter and cut in with a pastry blender (or your hands) until mixture resembles crumbs.
- Toss in blueberries and coat lightly with the flour mixture. Add half and half and fold together gently until the mixture just begins to come together and form a soft dough. (Do not knead or over mix the dough.)
- Turn dough out onto a floured surface and pat into a 1-inch thick rectangle or circle. (If dough is very sticky, sprinkle with just a hint of flour.)
- Using a sharp knife, cut into triangles. (If you shaped your dough into a rectangle, you'll get 12. If you shaped the dough into a circle, you'll get 8.)
- Place scones on prepared baking sheet and bake 16-18 minutes or until cooked through and golden.
- Place a sheet of parchment on a work surface, then place a cooling rack over top of parchment. Remove scones from pan to cooling rack. Cool about 10 minutes.
- In the meantime, make glaze by whisking together powdered sugar, vanilla, half and half, and the remaining lemon zest until smooth. (If glaze is too thick, add a bit more cream. If it’s too thin, add more powdered sugar.)
- Generously drizzle scones with the glaze. (Glaze will firm up when scones are completely cool.) Eat and enjoy!