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Blueberry Scones with Lemon Glaze

Delicious blueberry scones topped with a zippy lemon glaze, perfect for a cozy morning.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 8 servings
Course: Breakfast
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Scone Ingredients
  • 2 cups all-purpose flour (plus a handful for dusting)
  • 1/3 cup sugar Use a touch more if you’re feeling extra sweet.
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 6 tablespoons cold, unsalted butter (cut into chunks) Freezing butter before cubing gives flaky results.
  • 1 cup fresh or frozen blueberries
  • 1/2 cup heavy cream (or milk) Cream changes the game.
  • 1 large egg
  • 1 teaspoon vanilla extract
Lemon Glaze Ingredients
  • 3/4 cup powdered sugar For glaze
  • 2 tablespoons fresh lemon juice Don’t use bottled, please.
  • Zest of 1 lemon For glaze

Method
 

Preparation
  1. Mix dry ingredients: Toss flour, sugar, baking powder, salt in a bowl.
  2. Cut in butter: Use your hands or a fork to cut butter into tiny bits.
  3. Fold in blueberries gently, allowing some to squish.
  4. In another bowl, whisk together cream, egg, and vanilla; pour over flour mixture.
  5. Combine gently to form a dough ball, being careful not to over-mix.
  6. Pat dough into a circle and cut into 8 wedges.
Baking
  1. Bake at 400°F for 16–20 minutes until edges are golden.
Glazing
  1. For glaze, mix lemon juice, zest, and powdered sugar; spoon over warm scones.

Notes

If dough is too sticky, dust with more flour; if too dry, add more cream. Don’t overwork the dough; it should look a little rough with random buttery bits.