These flaky Lemon Blueberry Scones are made with fresh blueberries and bright lemon zest. Topped with a tangy lemon glaze, these blueberry scones are perfect for spring and summer.
- 1/2 cup sugar
- 1 Tbsp lemon zest (seems like a lot, but very necessary to get lemon flavor)
- 2 cups all purpose flour
- 1 Tbsp baking powder
- 1/2 tsp salt
- 1/2 cup cold unsalted butter, cubed
- 1 egg, beaten
- 1/2 cup heavy whipping cream, plus more for brushing
- 1 cup fresh blueberries (or frozen in the winter months)
- 2-3 Tbsp lemon juice
- 1 cup powdered sugar
- 1 tsp lemon zest
-
Preheat oven to 400 and line a large baking sheet with parchment paper.
-
Mix granulated sugar and lemon zest together until combined.
-
In the bowl of a standing mixer (or a large bowl if you don't have a standing mixer), mix flour, baking powder, and salt together. Next, add in the lemon sugar.
-
With a pastry cutter, a fork, or your standing mixer, work the cold butter (a few pieces at a time) into the flour mixture, until the mixture resembles coarse crumbs.
-
Mix heavy whipping cream and egg together, and slowly drizzle into the scone batter while stirring gently. Stir just until combined.
-
Lastly, add in the blueberries and fold in gently. (Some of the blueberries might open up as they're mixed; that is fine.)
-
On a floured surface, turn out the dough and pat into a 1-inch thick circle. Cut the dough into eight equal triangles.
-
Carefully place each scone on your baking sheet and brush with additional heavy cream (just a little bit--it gives the scones a nice golden color).
-
Bake for 18-20 minutes, or until scones are golden brown on top.
-
While the scones are cooling, mix together lemon juice, powdered sugar, and zest. Once combined, drizzle the glaze over the scones.
-
Allow the glaze to set before serving. Enjoy!