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Blueberry Lemon Scones

Two triangular Blueberry Lemon Scones topped with thick white glaze, served on a white plate.
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A straightforward recipe for making tender, flaky scones flavored with fresh lemon zest and blueberries, finished with a simple lemon glaze.

Ingredients

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  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) cold unsalted butter, cut into small cubes
  • 1 large egg
  • 1/2 cup cold buttermilk
  • 1 teaspoon vanilla extract
  • Zest of 1 large lemon
  • 3/4 cup fresh or frozen blueberries
  • For the Glaze: 1 cup powdered sugar
  • For the Glaze: 2 tablespoons fresh lemon juice

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
  3. Cut the cold butter into the flour mixture using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
  4. In a small bowl, whisk the egg, buttermilk, and vanilla extract together.
  5. Add the lemon zest to the dry ingredients and mix briefly.
  6. Add the blueberries to the dry ingredients and toss gently to coat them in flour. This helps prevent them from sinking.
  7. Pour the wet ingredients into the dry ingredients. Mix with a fork until just combined. Do not overmix; the dough will be shaggy.
  8. Turn the dough out onto a lightly floured surface. Gently knead it 3 or 4 times until it holds together. Pat the dough into a 3/4-inch thick circle or rectangle.
  9. Cut the dough into 8 wedges or use a round cutter to cut out scones. Place them on the prepared baking sheet, leaving about 1 inch between them.
  10. Bake for 14 to 17 minutes, or until the tops are lightly golden brown.
  11. While the scones cool slightly, prepare the glaze by whisking the powdered sugar and lemon juice together until smooth.
  12. Drizzle the glaze over the warm scones before serving.

Notes

  • For the flakiest texture, keep your butter and buttermilk very cold before mixing.
  • If using frozen blueberries, do not thaw them before adding them to the dough.
  • If you prefer a thicker glaze, use less lemon juice. If you prefer a thinner glaze, add a few drops more juice.

Nutrition

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