Lemon Blueberry Scones (Printable version)

Buttery bakery-style scones with blueberries and lemon glaze, perfect for breakfast or brunch.

# Ingredient List:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1/3 cup granulated sugar
03 - 2 teaspoons baking powder
04 - 1/2 teaspoon baking soda
05 - 1/2 teaspoon fine salt
06 - 1 tablespoon finely grated lemon zest (from 1 large lemon)

→ Wet Ingredients

07 - 1/2 cup cold unsalted butter, cubed
08 - 2/3 cup cold heavy cream, plus extra for brushing
09 - 1 large egg
10 - 1 teaspoon pure vanilla extract

→ Mix-Ins

11 - 1 cup fresh blueberries (or frozen, do not thaw)

→ Lemon Glaze

12 - 1 cup powdered sugar
13 - 2 to 3 tablespoons freshly squeezed lemon juice

# How-To Steps:

01 - Preheat the oven to 400°F and line a baking sheet with parchment paper.
02 - In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and lemon zest until evenly distributed.
03 - Add the cold cubed butter and cut it into the dry mixture with a pastry cutter or your fingertips until the texture resembles coarse crumbs with pea-sized pieces of butter remaining.
04 - In a separate bowl, whisk the heavy cream, egg, and vanilla until smooth; pour this into the dry ingredients and fold gently until a shaggy dough forms, being careful not to overmix.
05 - Gently fold the blueberries into the dough with a spatula, distributing them evenly while avoiding vigorous stirring to prevent color bleed.
06 - Turn the dough onto a lightly floured surface and pat it into a 7-inch round about 1 inch thick, using a light, even touch to keep the dough tender.
07 - Cut the disk into 8 wedges with a bench scraper or sharp knife and transfer them to the prepared sheet, spacing them slightly apart.
08 - Brush the tops with a little extra heavy cream, sprinkle with coarse sugar if desired, and bake for 16 to 18 minutes until the scones are golden and a toothpick inserted into the center comes out clean.
09 - Transfer the scones to a cooling rack and allow them to cool completely before glazing so the icing does not run off.
10 - Whisk the powdered sugar with 2 to 3 tablespoons lemon juice until smooth; adjust for desired thickness and drizzle over cooled scones.

# Expert Advice:

01 -
  • The lemon glaze gives these scones a sun-bright finish that makes everyone ask for seconds.
  • The dough is forgiving and easy—no fancy equipment required, just cold butter and a gentle touch.
02 -
  • Once I overmixed, and the scones turned out tough—handle the dough with a light touch for the best texture.
  • Switching to fresh, room temperature lemon juice in the glaze made it shockingly vibrant compared to bottled.
03 -
  • Work fast when cutting in the butter—if it melts, the scones lose their flaky layers.
  • Use a bench scraper to transfer dough to the baking sheet mess-free; its a tiny tool that makes you feel like a pro.
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