Lemon Blueberry Scones

Lemon Blueberry Scones recipe is the perfect blend of tart and sweet, loaded with fresh blueberries and a hint of citrus in every bite, and topped with a sweet glaze.

Course Breakfast, Dessert

Cuisine American

Keyword blueberry, pastry, Scones

Prep Time 15

Cook Time 18

Total Time 33

Servings

Calories 246kcal

Author Wendie Williams

Ingredients

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

For the Glaze

1 cup confectioner sugar
1 tablespoon 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 the dough. Gently form into an 8 inch disk. Using a sharp knife cut the disk into 8 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.

Video

Notes

Scones are best served the day of, but you can store any leftovers in an airtight container in the refrigerator for 3-4 days.

Nutrition