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Lemon Blueberry Scones with Lemon Icing Recipe

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★★★★

4 from 29 reviews

These Lemon Blueberry Scones are a delightful breakfast or snack treat combining zesty lemon with juicy fresh blueberries. Light, flaky, and tender, these scones are easy to prepare and baked to golden perfection. Topped with a tangy lemon glaze, they offer the perfect balance of sweet and tart flavors, ideal for any occasion.

Ingredients

Scale

Scone Dough

  • 2 cups (250g) all-purpose flour (spooned & leveled), plus more for hands and work surface
  • 6 Tablespoons (75g) granulated sugar
  • 1 Tablespoon fresh lemon zest
  • 2 and 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (8 Tbsp; 113g) unsalted butter, frozen
  • 1/2 cup + 1 Tablespoon (135g/ml) heavy cream, cold and divided
  • 1 large egg, cold
  • 1 and 1/2 teaspoons pure vanilla extract
  • 1 heaping cup (140g) fresh blueberries

For Brushing

  • 1 Tablespoon (15g/ml) water
  • optional for topping: coarse sugar

Lemon Icing

  • 1 cup (120g) confectioners’ sugar
  • 3 Tablespoons (45g/ml) fresh lemon juice

Instructions

  1. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, fresh lemon zest, baking powder, and salt until evenly combined.
  2. Add Butter: Using the large holes of a box grater, shred the frozen unsalted butter directly into the flour mixture. Use a pastry cutter, two forks, or your fingers to blend the ingredients until the mixture resembles coarse pea-sized crumbs. Place the bowl in the freezer to chill while you prepare the wet ingredients.
  3. Prepare Wet Mixture: In a small bowl or liquid measuring cup, whisk together 1/2 cup of the cold heavy cream, the large cold egg, and pure vanilla extract until well combined.
  4. Combine Ingredients: Remove the flour mixture from the freezer and drizzle the wet cream mixture over it. Gently fold in the fresh blueberries using a spatula or wooden spoon, mixing just until everything is moistened and combined; avoid overmixing to keep scones tender.
  5. Form Dough: Lightly flour a clean work surface and pour the crumbly mixture onto it. With floured hands, gently bring the dough together into a rough ball; it will be sticky and shaggy. If too sticky, sprinkle a bit more flour on top. Press the dough into an 8-inch diameter disc about 1 inch thick.
  6. Cut Scones: Using a sharp knife or bench scraper, cut the disc into 8 equal wedges, similar to slicing a pie.
  7. Brush and Chill: In a small bowl, mix the remaining 1 tablespoon of heavy cream with water. Brush this mixture over the scones. For extra sweetness and crunch, optionally sprinkle coarse sugar on top. Place the scones on a plate or parchment-lined baking sheet and refrigerate for at least 15 minutes or up to 24 hours. If refrigerating longer than an hour, lightly cover them.
  8. Preheat Oven and Prepare Baking Sheet: Preheat oven to 400°F (204°C). Line a large baking sheet with parchment paper or a silicone baking mat.
  9. Bake: Arrange the chilled scones 2 to 3 inches apart on the prepared baking sheet. Bake for 22 to 25 minutes or until the tops are lightly browned and the edges golden.
  10. Cool: Let the scones cool on the baking sheet for 5 minutes before icing.
  11. Make Lemon Icing: In a small bowl or liquid measuring cup, whisk together the confectioners’ sugar and fresh lemon juice until smooth.
  12. Glaze Scones: Drizzle the lemon icing over the warm scones for a tangy, sweet finish.
  13. Store: Store leftover scones covered tightly at room temperature for up to 2 days, or refrigerate for up to 5 days to maintain freshness.

Notes

  • If the dough feels too sticky to handle, dust your hands and the work surface with a little extra flour to make shaping easier.
  • Freezing the butter and chilling the dough before baking helps create tender, flaky scones with a great texture.
  • Use fresh blueberries for best flavor and texture; frozen blueberries may bleed and alter the dough consistency.
  • The lemon zest and juice provide a bright citrus flavor; adjust quantity to taste if desired.
  • Coarse sugar on top adds a pleasant crunch, but it is optional if you prefer a softer crust.
  • Scones are best enjoyed fresh but can be warmed slightly in the oven or microwave before serving.
  • You can prepare the dough up to 24 hours in advance and bake fresh when ready.

Keywords: lemon blueberry scones, scones recipe, breakfast scones, lemon scones, blueberry pastries, baked scones

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