Lemon Blueberry Scones

Lemon blueberry scones are loaded with fresh blueberries with a delicious lemon glaze drizzled over the top.

These blueberry scones are just the thing to serve for a weekend breakfast, brunch, or special occasion. Moist and buttery and sure to have you craving for more!

I've never been a huge lover of scones. They always seemed to be dry and never had much flavor. But these scones are moist and tender and bursting with juicy blueberries and a sweet and tangy lemon glaze!

Tips for making Lemon Blueberry Scones

• You want to make sure your butter and cream are very cold. I usually keep them in the refrigerator just until ready to use.
• Use a fork, pastry cutter, or even your hands to mix the cold butter into the flour mixture.
• Fresh blueberries are best. But you can use frozen just don't defrost them first.
  
• Brush the scones with cold heavy cream prior to baking. It keeps them moist and gives them a light golden brown.
• Allow the scones to cool a bit before drizzling the lemon glaze over the top.

Scones are best served the same day. You can store any leftovers in a seal tight container, and warm them up for 15-20 seconds before serving.

Tools I used to make these scones

• Lemon squeezer
• Lemon zester
• Cooling rack
• Baking sheet
• Baking mat/parchment paper
• Mixing bowl
• Pastry cutter

More breakfast recipes:

• Sour Cream Blueberry Muffins
• Banana Blueberry Cream Cheese Bread
• Buttermilk Blueberry Waffles
• Slow cooker French Toast Casserole
• Starbucks Banana Bread
• Sausage Egg Cheese Crescent Roll Ups
• Buttermilk Biscuits with Honey Butter
• Loaded Breakfast Burrito

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Lemon Blueberry Scones

Wendie

Lemon blueberry scones are loaded with fresh blueberries with a delicious lemon glaze drizzled over the top.

4.75 from 8 votes

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Prep Time 15 minutes mins

Cook Time 18 minutes mins

Total Time 33 minutes mins

Course Breakfast

Cuisine American

Servings 6

Calories 527 kcal

Ingredients

  

1x2x3x

• 2 cups all purpose flour
• 1/2 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 6 tablespoons cold butter and cut into small cubes
• 1 1/4 cup fresh blueberries
• 1 tablespoon lemon zest
• 1 large egg
• 3/4 cup heavy cream +2 tablespoon
• 1 1/2 tablespoon lemon juice
• 2 teaspoons vanilla
• For the glaze
• 1 cup confectioner sugar
• 2-3 teaspoons lemon juice

Instructions

 

• Preheat oven to 400 degrees. Place a baking pad or parchment paper on a baking sheet.
• In a large bowl whisk flour, sugar, baking powder and salt. Add in cold butter cubes and using a fork, or pastry cutter work the flour mixture.
• Fold in blueberries and lemon zest and set aside.
• In a small bowl add 3/4 cup heavy cream, lemon juice, egg and vanilla whisk until combined.
• Pour wet mixture into dry mixture and using a spoon mix just until combined.
• Sprinkle some flour on a surface and lay out dough. Gently form into an 8 inch disk. Using a sharp knife cut the disk into 6 wedges. Place on baking sheet.
• Brush the top with the 2 tablespoons heavy cream
• Bake 18-20 minutes
• Remove from oven and drizzle with lemon glaze

For the glaze

• In a small bowl add the sugar, lemon juice and whisk.

Nutrition

Serving: 6ServingsCalories: 527kcalCarbohydrates: 73gProtein: 7gFat: 24gSaturated Fat: 14gPolyunsaturated Fat: 7gTrans Fat: 1gCholesterol: 95mgSodium: 454mgFiber: 2gSugar: 39g

Keyword blueberry, Scones

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