Blueberry Scones with Lemon Glaze“A slice of blueberry scone with creamy white icing, garnished with a fresh lime wedge and whole blueberries, presented on a blue ceramic plate set upon a wooden table, with a cozy indoor background.”

Delight in these fresh blueberry scones topped with a zesty lemon glaze. Perfect for breakfast or an afternoon treat. Easy to make and ready in under 40 minutes!

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Bowls with different ingrdients like butter, blueberrys, sugar, flour

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FAQs:

  1. Can I use frozen blueberries?
    • Yes, you can use frozen blueberries. Do not thaw them before adding to the dough to prevent excess moisture.
  2. What if I don’t have buttermilk?
    • You can make a buttermilk substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5-10 minutes.
  3. Can I add other fruits to the scones?
    • Yes, you can add other fruits like raspberries or blackberries, but be mindful of the moisture content.
  4. How do I store the scones?
    • Store the scones in an airtight container at room temperature for up to 2 days, or freeze them for up to 3 months. Reheat in the oven before serving.
“A slice of blueberry scone with creamy white icing, garnished with a fresh lime wedge and whole blueberries, presented on a blue ceramic plate set upon a wooden table, with a cozy indoor background.”

Blueberry Scones with Lemon Glaze

These blueberry scones with lemon glaze are bursting with fresh blueberries and topped with a sweet and tangy lemon glaze. Perfect for a delightful breakfast or an afternoon snack, they're easy to make and simply delicious!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Course Side Dish
Cuisine American
Servings 8
Calories 350 kcal

Ingredients
  

For the Scones:

  • 3 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup cold unsalted butter cut into small cubes
  • 1 cup fresh blueberries
  • 1 cup buttermilk cold
  • 1 teaspoon vanilla extract
  • 1 tablespoon buttermilk for brushing
  • Coarse sugar for topping, optional

For the Lemon Glaze:

  • 1 cup powdered sugar
  • 2-3 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest

Instructions
 

Preheat Oven:

  • Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

Dry Ingredients:

  • In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

Add Butter:

  • Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse crumbs.

Add Blueberries:

  • Add frozen blueberries

Add Wet Ingredients:

  • In a separate bowl, mix the cold buttermilk and vanilla extract. Pour the wet mixture into the dry ingredients. Use a fork or your hands to gently mix the dough until it just comes together. Be careful not to overmix.

Form the Dough:

  • Turn the dough out onto a lightly floured surface. Gently knead it a few times to bring it together. Pat the dough into a circle about 1 inch thick.

Cut the Scones:

  • Use a sharp knife or a bench scraper to cut the circle into 8 wedges (like a pizza). Alternatively, you can use a round biscuit cutter to cut out individual scones.

Prepare for Baking:

  • Place the scones onto the prepared baking sheet. Brush the tops with the 1 tablespoon of buttermilk and sprinkle a little coarse sugar over each scone if desired.

Bake:

  • Bake in the preheated oven for 18-20 minutes, or until the scones are golden brown on top.

Make the Lemon Glaze:

  • In a small bowl, whisk together the powdered sugar, fresh lemon juice, and lemon zest until smooth. Adjust the consistency by adding more lemon juice if needed.

Glaze the Scones:

  • Allow the scones to cool slightly on a wire rack. Drizzle the lemon glaze over the warm scones.

Serve:

  • Enjoy the scones warm or at room temperature.

Notes

Keyword blueberry scones, scone recipe

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