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Lemon-Blueberry Scones with Blueberry Glaze

Deliciously soft Lemon-Blueberry Scones topped with a sweet blueberry glaze, perfect for any time of the day.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 8 scones
Course: Brunch, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Scone Ingredients
  • 2 cups all-purpose flour (240g, they’re fussier with other flours, FYI)
  • 1/3 cup sugar (67g)
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 large lemon zest from 1 large lemon (use more if you like)
  • 1/2 cup unsalted butter (1 stick, 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 (optional, for a bonus zing)

Method
 

Preparation
  1. Preheat oven to 400°F (about 200°C) and line a tray with baking paper.
  2. In a big bowl, mix flour, sugar, baking powder, salt, and lemon zest.
  3. Add the cold butter cubes and mix until crumbly.
  4. In another bowl, mix yogurt, egg, lemon juice, and vanilla. Fold this mixture into the flour until just combined.
  5. Gently fold in the blueberries.
  6. Pat the dough into a circle about 1 inch thick and cut into 8 wedges.
  7. Place the wedges on the tray and bake for 16-20 minutes until the edges are golden.
Glazing
  1. For the glaze, mash blueberries with a fork, mix with powdered sugar and milk until drizzly.
  2. 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.