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Blueberry Lemon Scones

Three freshly baked Blueberry Lemon Scones drizzled with white icing and lemon zest on a gray plate.
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A recipe for tender, flaky scones featuring fresh blueberries and bright lemon flavor, topped with a simple lemon glaze.

Ingredients

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  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) cold unsalted butter, cut into small cubes
  • 1 large egg
  • 1/2 cup cold buttermilk
  • 1 teaspoon vanilla extract
  • Zest of 1 large lemon
  • 1 cup fresh or frozen blueberries
  • For the Glaze: 1 cup powdered sugar
  • For the Glaze: 2 tablespoons fresh lemon juice

Instructions

  1. Preheat your oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
  3. Cut the cold butter into the flour mixture using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
  4. In a small bowl, whisk the egg, buttermilk, and vanilla extract. Add the lemon zest to this wet mixture.
  5. Pour the wet ingredients into the dry ingredients. Mix gently with a fork until just combined. Do not overmix.
  6. Gently fold in the blueberries. If using frozen blueberries, do not thaw them first.
  7. Turn the dough out onto a lightly floured surface. Gently pat the dough into a 3/4-inch thick circle or rectangle.
  8. Cut the dough into 8 wedges or use a round cutter. Place the scones on the prepared baking sheet, spacing them about 1 inch apart.
  9. Bake for 15 to 18 minutes, or until the tops are lightly golden brown.
  10. While the scones cool slightly, prepare the glaze by whisking the powdered sugar and lemon juice together until smooth.
  11. Drizzle the glaze over the warm scones. Let the glaze set before serving.

Notes

  • For the flakiest texture, keep your butter and buttermilk very cold.
  • If you use frozen blueberries, do not thaw them; toss them with a teaspoon of flour before adding them to the dough to prevent sinking.
  • Store leftover scones in an airtight container at room temperature for up to 2 days.

Nutrition

Find it online: https://spoonswirl.com/blueberry-lemon-scones-recipe/