These blueberry scones with lemon glaze taste better than scones from the bakery, and are sure to make your kitchen smell like blueberry heaven! They’re tender, flaky, not too sweet, and the fresh blueberries burst in your mouth with each bite.
This is a great dish to make for a brunch, shower, tea party, or have it for breakfast! The first time I made these, it was right before my weekly virtual brunch that my girlfriends and I have been doing every Saturday since quarantine started. (Can you believe that we have been quarantining for over 5 months already?!) I had a tremendous amount of blueberries in the apartment from a farmer’s market delivery order, and I didn’t want any of the fresh berries to go to waste.
If you have ever had a scone that was dry and flavorless, I’m sorry. Give scones another try with blueberry scones with lemon glaze. They’re sure to turn your scone experience around! The blueberries and lemon glaze add the perfect amount of juicy brightness that keep you going back for more.
You can eat these blueberry scones with lemon glaze just as they are, or you can slather them with some lemon curd, if you really want to take things to another level. I love this lemon curd recipe from life love and sugar. So easy to make, and if you find yourself eating it out straight out of the bowl, I won’t judge you.
blueberry scones with lemon glaze
- 2 c all purpose flour
- 1 T baking powder
- 1/2 t salt
- 2 T sugar
- 5 T unsalted butter, very cold
- 1 c heavy cream, plus more for brushing
- 1 t vanilla extract
- 1 c fresh blueberries
- 1/2 c lemon juice
- 2 c confectioners sugar
- 1 T unsalted butter, melted
- 1 T lemon zest
Preheat oven to 400° F. Line a baking sheet with parchment paper.
With a cheese grater, grate all of the butter into a dish. Place the butter in the refrigerator to get it very cold again.
In a large bowl, stir together flour, baking powder, salt, and sugar.
With a pastry cutter, (or two forks,) cut the butter into the dry ingredients until the butter is mixed in, and butter is just tiny crumbs.
In a small bowl, combine the cream with vanilla extract. Drizzle the wet ingredients over the dry, and gently fold together until the dough just starts to come together. Sprinkle blueberries on top and carefully mix without breaking the berries. If they break, that blue color will bleed into the dough, (but it will still be tasty!)
With floured hands, transfer the dough to a lightly floured surface. Gently press the dough into a disc, or a rectangle that is 1 1/4 inches thick. Cut into 8 wedges, (I used a bench scraper for this.)
Place scones onto the parchment lined baking sheet. Brush the tops with extra cream, and place in the oven. Bake for 15-20 minutes, or until the tops become a light, golden brown.
While the scones are in the oven make your glaze. Whisk together the lemon juice, confectioners sugar,
Allow the scones to cool for 5-10 minutes before topping with the glaze.