Lemon-Blueberry Scones with Blueberry Glaze
Ever had a Sunday morning where you want something special, but also, you know, not five-star-restaurant complicated? That was me last weekend. Lemon-Blueberry Scones with Blueberry Glaze practically jumped into my thoughts. These are the kind of scones that stop everyone at the table. Like, folks-will-ask-for-seconds fast. I wanted tangy, fruity, crumbly goodness without destroying my kitchen. Curious how to pull this off without culinary school? Hang on, you’re in the right place.
What Makes Lemon-Blueberry Scones with Blueberry Glaze Different
Let’s cut to the chase: these scones stand out. Why? Most scones, at least the sad dry ones you buy at a gas station, taste like sweet cardboard, I’m sorry. Lemon-Blueberry Scones with Blueberry Glaze somehow manage to stay super soft and bursting with juicy blueberries. That hit of lemon flavor is like a wake-up call. Then BAM, that drizzle of blueberry glaze knocks it out of the park.
I’ll be honest, the first time I made these, my partner accused me of “cheating” and buying from the local bakery. They’re that good. Plus, you don’t need to be fancy about it. If your dough’s a little sticky, just roll with it—literally. That rough edge is perfect. Here’s something weird: tangy things (like the lemon and yoghurt in these) make the fruit flavor snap even more. Game-changer, trust me.
Lemon-Blueberry Scones with Blueberry Glaze
Ingredients You’ll Need for Lemon-Blueberry Scones with Blueberry Glaze
You probably have most of this stuff in your kitchen, unless your fridge is emptier than mine after a weekend. What you need:
- 2 cups (240g) all-purpose flour (they’re fussier with other flours, FYI)
- 1/3 cup (67g) sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- zest from 1 large lemon (use more if you like)
- 1/2 cup (1 stick) unsalted butter, cold and cubed
- 1/2 cup plain yogurt or sour cream
- 1 large egg
- 2 teaspoons lemon juice
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries (can use frozen, just toss them in a dab of flour first)
Blueberry Glaze:
- 1/2 cup fresh blueberries
- 1 cup powdered sugar
- 1-2 tablespoons milk (or more, depends how drizzly you like it)
- Extra lemon zest for a bonus zing (optional)
- A short list, honestly, but these work some magic together.
Lemon-Blueberry Scones with Blueberry Glaze
Step-by-Step Directions to Bake Like a Pro (Even If You Aren’t)
So, trust me, no terrifying instructions coming your way. This is how I do Lemon-Blueberry Scones with Blueberry Glaze and don’t burn down my house:
- Preheat oven to 400°F (about 200°C). Line a tray with baking paper (or just use a well-buttered baking sheet if you’re fancy-free).
- In a big bowl, mix your flour, sugar, baking powder, salt, and lemon zest. Okay, I use my fingers sometimes. Don’t judge.
- Add the cold butter cubes and “pinch” or smash them in with a pastry cutter. Mixture should look crumbly, like chunky sand. You know.
- Stir together your yogurt, egg, lemon juice, and vanilla in another bowl. Dump this in with the flour stuff and fold it together, real gentle.
- Throw the blueberries in last. Don’t go wild or you’ll dye everything purple (unless that’s your vibe).
- Pat the dough into a circle, about 1 inch thick. Cut into 8 wedges.
- Place wedges apart on your tray. Bake 16-20 minutes. Edges go golden? Perfect.
- For glaze, mash blueberries with a fork, mix with powdered sugar and a little milk ‘til drizzly. Pour or zig-zag glaze over cooled scones. Take a breath. Admire your work.
Seriously, the smell is wild. Like fruity bakery meets grandma’s house.
“I tried these on a whim, didn’t have yogurt so went risky with sour cream—absolutely stunned at how fluffy they turned out. The glaze? Just wow. Now my teenagers request these every month. Lifesaver!” – Emily B., Wisconsin
Lemon-Blueberry Scones with Blueberry Glaze
Serving Suggestions for Maximum Enjoyment
Honestly, you can eat these anytime you want—zero judgement. Here’s what works over here:
- Morning Coffee Pal: Hot, with actual butter melting in the cracks.
- Brunch Crowd-Pleaser: Plate them up with strawberries, watch ‘em vanish.
- Desert Island Snack: Take ‘em on a hike, you’ll have no regrets.
- Late-Night Treat: Dab a little extra glaze, eat warm. Who cares. Don’t overthink this bit, trust your gut.
Lemon-Blueberry Scones with Blueberry Glaze
Lemon-Blueberry Scones with Blueberry Glaze
Deliciously soft Lemon-Blueberry Scones topped with a sweet blueberry glaze, perfect for any time of the day.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 8 servings 1x
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 cups (240g) all-purpose flour
- 1/3 cup (67g) sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- Zest from 1 large lemon
- 1/2 cup (1 stick) unsalted butter, cold and cubed
- 1/2 cup plain yogurt or sour cream
- 1 large egg
- 2 teaspoons lemon juice
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
Blueberry Glaze:
- 1/2 cup fresh blueberries
- 1 cup powdered sugar
- 1–2 tablespoons milk
- Extra lemon zest (optional)
Instructions
- Preheat oven to 400°F (about 200°C) and line a tray with baking paper.
- In a big bowl, mix flour, sugar, baking powder, salt, and lemon zest.
- Add the cold cubed butter and mix until crumbly.
- In another bowl, mix yogurt, egg, lemon juice, and vanilla. Fold this mixture into the flour until just combined.
- Gently fold in the blueberries.
- Pat the dough into a circle about 1 inch thick and cut into 8 wedges.
- Place the wedges on the tray and bake for 16-20 minutes until the edges are golden.
- For the glaze, mash blueberries with a fork, mix with powdered sugar and milk until drizzly. Drizzle over cooled scones.
Notes
These scones are best enjoyed fresh and warm. They pair well with butter for breakfast or as a brunch treat.
Nutrition
- Serving Size: 1 scone
- Calories: 250
- Sugar: 10g
- Sodium: 220mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg
