Lemon Blueberry Scones

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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:

Preheat oven to 400 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 fine 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. It will be wet. (Do not knead or over mix the dough.)
Turn dough out onto a floured surface and pat into a 1-inch thick circle. (If dough is very sticky, sprinkle with just a hint of flour.)
Using a sharp knife or bench scraper, cut into 6 (or 8) equal triangles.
Place scones on prepared baking sheet and bake 16-18 minutes or until no longer wet, golden, 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 minutes.
In the meantime, make glaze by whisking together powdered sugar, half and half, lemon juice, 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!

Half-n-half. This is simply equal parts whole milk and heavy cream.

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