Lemon Blueberry Scones Glaze (Printable)

Buttery scones with juicy blueberries and bright lemon zest, topped with a tangy lemon glaze.

# 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

# How-To Steps:

01 - Heat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and lemon zest.
03 - Add cold, cubed butter to the dry mixture. Use a pastry cutter or fingertips to work butter until mixture resembles coarse crumbs.
04 - In a separate bowl, whisk heavy cream, egg, vanilla extract, and lemon juice until combined.
05 - Pour wet ingredients into dry mixture and stir gently until a shaggy dough forms.
06 - Fold in blueberries carefully to distribute evenly without crushing them.
07 - Turn dough onto a lightly floured surface. Pat into a 7-inch round about 1 inch thick. Cut into 8 wedges.
08 - Place wedges on prepared baking sheet, spacing slightly apart. Brush tops with heavy cream.
09 - Bake for 16 to 18 minutes until golden and cooked through. Cool on a wire rack.
10 - Whisk powdered sugar, lemon juice, and lemon zest until smooth and drizzle-able.
11 - Once scones are mostly cooled, drizzle with lemon glaze and allow to set before serving.

# Expert Advice:

01 -
  • They taste like something from a cafe but cost a fraction of the price and you know exactly whats in them.
  • The dough is forgiving enough that even if you overwork it a little, theyll still turn out tender and buttery.
  • That lemon glaze soaks into the warm scone just enough to make every bite bright and sweet without being cloying.
02 -
  • Keep your butter as cold as possible, I even pop the cubed pieces back in the fridge for a few minutes if my kitchen is warm.
  • Don't overmix once you add the wet ingredients or the scones will turn out tough instead of tender and crumbly.
  • If using frozen blueberries, toss them in straight from the freezer so they don't bleed into the dough as you fold.
03 -
  • Grate your lemon zest before you juice the lemon, it's so much easier when the fruit is still whole.
  • If your dough feels too sticky to handle, dust your hands and the counter lightly with flour but don't add too much or the scones will be dry.
  • For the cleanest cuts, wipe your knife blade between each wedge so the dough doesn't drag or smush.

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