Lemon Blueberry Scones Glaze (Printable)

Delicate scones infused with lemon zest and blueberries, finished with a smooth lemon glaze for a bright flavor.

# What You'll Need:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1/3 cup granulated sugar
03 - 2 teaspoons baking powder
04 - 1/2 teaspoon baking soda
05 - 1/2 teaspoon salt
06 - 1 tablespoon finely grated lemon zest

→ Wet Ingredients

07 - 1/2 cup unsalted butter, cold and cubed
08 - 2/3 cup heavy cream, plus extra for brushing
09 - 1 large egg
10 - 2 teaspoons pure vanilla extract
11 - 2 tablespoons fresh lemon juice

→ Fruit

12 - 1 cup fresh blueberries (or frozen, unthawed)

→ Lemon Glaze

13 - 1 cup powdered sugar, sifted
14 - 2 to 3 tablespoons fresh lemon juice
15 - 1/2 teaspoon lemon zest

# Steps:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Whisk together flour, sugar, baking powder, baking soda, salt, and lemon zest in a large bowl.
03 - Incorporate cold, cubed butter into the dry mix using a pastry cutter or fingertips until texture resembles coarse crumbs.
04 - In a separate bowl, whisk heavy cream, egg, vanilla extract, and lemon juice until blended.
05 - Pour wet ingredients into dry mixture and stir gently just until a shaggy dough forms.
06 - Fold in blueberries carefully to distribute evenly without crushing.
07 - Turn dough onto a lightly floured surface and pat into a 7-inch diameter circle about 1 inch thick.
08 - Cut dough into 8 wedges and place on prepared baking sheet, spacing slightly apart.
09 - Lightly brush tops with additional heavy cream.
10 - Bake for 16 to 18 minutes until golden and cooked through. Transfer to wire rack to cool.
11 - Whisk powdered sugar, lemon juice, and lemon zest until smooth and drizzle-able.
12 - Drizzle lemon glaze over mostly cooled scones and allow to set before serving.

# Expert Tips:

01 -
  • The dough comes together in under ten minutes, and theres no chilling required before baking.
  • Fresh lemon zest and juice create a bright, sunny flavor that wakes up your taste buds without being too tart.
  • The buttery layers practically melt on your tongue, especially when theyre still slightly warm.
02 -
  • Keep your butter cold until the moment you add it, warm butter makes dense scones instead of flaky ones.
  • Don't overmix the dough once the wet ingredients go in, a few lumps are your friend here.
  • If using frozen blueberries, toss them in straight from the freezer or they'll bleed into the dough.
03 -
  • Use a bench scraper to cut the dough into wedges, it gives you clean edges and helps keep the dough intact.
  • Zest your lemons before juicing them, it's way easier and you won't lose any of that fragrant oil.
  • If your kitchen is warm, freeze the butter cubes for ten minutes before cutting them into the flour.

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