Lemon Blueberry Scones

close up glazed lemon blueberry scone on cooling rack

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Lemon Blueberry Scones

These Lemon Blueberry Scones are tender and flaky, with fresh blueberries throughout and a dreamy lemon glaze!

Prep Time15

Cook Time18

Total Time33

Course: Breakfast

Cuisine: American

Keyword: blueberry scones, lemon blueberry scones, scones recipes

Servings:

Ingredients

2 cups all-purpose flour spooned and leveled
1 tablespoon baking powder
3 tablespoons granulated sugar
½ teaspoon coarse kosher salt
2 tablespoons lemon zest divided
6 tablespoons chilled unsalted butter cut into small cubes
1 cup fresh blueberries (*see note)
¾ cup half and half (*see note)

For The Glaze

1 cup powdered sugar
2 tablespoons half and half
1 teaspoon lemon juice
lemon zest

Instructions

Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the flour, baking powder, sugar, salt, and 1 tablespoon of the lemon zest. Add chilled butter and press into different sections of the flour (using your hands or a pastry blender) until the mixture resembles fine crumbs.
Add blueberries and toss to coat lightly with the flour mixture.
Pour in the half-and-half and gently combine until the mixture just begins to come together and form a soft dough. It will be wet. (Do not knead or over mix the dough.)
Turn dough out onto a floured surface and gently pat into a 1-inch thick circle. (If dough is very sticky, sprinkle the top with just a hint of flour.)
Using a sharp knife or bench scraper, cut into 6 equal wedges.
Place scones on the prepared baking sheet and bake for about 16 minutes or until no longer wet, golden on the bottoms, and cooked through. (All ovens run differently.)
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 10-15 minutes.
In the meantime, make glaze by whisking together powdered sugar, half and half, lemon juice, and the remaining tablespoon of lemon zest until smooth. (If glaze is too thick, add a bit more half-n-half. If it’s too thin, add more powdered sugar. It should be thick, but pourable.)
Gently dunk the tops of the scones into the glaze, letting excess run off and place back onto the rack. (Alternatively, you can drizzle it on top if you want less.) The glaze will dry and firm up once the scones are completely cool. Eat and enjoy!

Video

Notes

Half-n-half. For best tender and flakey results use half-n-half for this recipe, which is simply equal parts whole milk and heavy cream. Avoid using skim milk or almond milk.

Fresh vs. frozen berries. Fresh blueberries are ideal for these scones, but frozen can be used, thawed, and drained of any excess liquid.

Nutrition