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Lemon Blueberry Scones

A stack of three freshly baked Lemon Blueberry Scones topped with a sweet white glaze, sitting on a white plate.
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A 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 tablespoon fresh lemon zest
  • 1 cup fresh or frozen blueberries (do not thaw if frozen)
  • 3/4 cup cold buttermilk
  • 1 large egg, beaten (for egg wash)
  • 2 tablespoons milk (for egg wash)
  • For the Glaze: 1 cup powdered sugar
  • 2 tablespoons fresh lemon juice

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
  3. Add the cold butter cubes and lemon zest to the flour mixture. Use a pastry blender or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
  4. Gently fold in the blueberries. Work quickly to keep the butter cold.
  5. Pour in the cold buttermilk. Use a fork to mix until just combined into a shaggy dough. Do not overmix.
  6. Turn the dough out onto a lightly floured surface. Gently pat the dough into a 3/4-inch thick circle or rectangle.
  7. Cut the dough into 8 wedges or use a round cutter. Place the scones on the prepared baking sheet, spacing them about 1 inch apart.
  8. In a small bowl, whisk the egg and milk together for the egg wash. Brush the tops of the scones lightly with the wash.
  9. Bake for 15 to 18 minutes, or until the tops are lightly golden brown.
  10. While the scones cool slightly, whisk together the powdered sugar and lemon juice until smooth to create the glaze.
  11. Drizzle the glaze over the warm scones. Let the glaze set before serving.

Notes

  • Keep all wet ingredients, especially the butter and buttermilk, very cold for the flakiest texture.
  • If using frozen blueberries, do not rinse or thaw them; toss them directly into the dry ingredients.
  • For sharp edges, press the biscuit cutter straight down without twisting to prevent sealing the layers.
  • If the dough seems too dry, add buttermilk one teaspoon at a time until it just comes together.

Nutrition

Find it online: https://flavorvista.com/lemon-blueberry-scones-recipe/