Blueberry Lemon Scones - tender flaky scones with fresh blueberries throughout and a dreamy lemony glaze!
Blueberry Lemon Scones
Prep Time
15 mins
Cook Time
17 mins
Total Time
32 mins
 
Blueberry Lemon Scones - tender flaky scones with fresh blueberries throughout and a dreamy lemony glaze!
Course: Breakfast
Servings: 12
Ingredients
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 3 tablespoons granulated sugar
  • 1/2 teaspoon 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
Directions
  1. Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.
  2. 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.
  3. 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.)
  4. Turn dough out onto a floured surface and pat into a 1-inch thick rectangle. With a sharp knife, cut the rectangle into 6 squares, then cut the squares on the diagonal to form 12 triangles. Place scones on prepared baking sheet and bake 16-18 minutes or until cooked through and golden.
  5. 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.
  6. 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.)
  7. Generously drizzle scones with the glaze. (Glaze will firm up when scones are completely cool.) Eat and enjoy!