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Lemon blueberry scones with a light lemon glaze, baked until golden.

Lemon Blueberry Scones with Lemon Glaze

Tender, buttery scones with lemon zest, juicy blueberries, and a bright lemon glaze. Keeping the butter cold and mixing only until the dough comes together helps the scones bake up light.
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Prep Time 35 minutes
Cook Time 20 minutes
Total Time 55 minutes
Servings: 8 scones
Course: Breakfast
Cuisine: American
Calories: 350
Ingredients Method

Ingredients
  

  • 2 cups all-purpose flour 250 g
  • 1/3 cup granulated sugar 67 g
  • 1 tablespoon baking powder 12 g
  • 1/2 teaspoon fine salt 3 g
  • 1 lemon finely grated zest
  • 6 tablespoons cold unsalted butter cubed (85 g)
  • 1 cup blueberries 150 g; fresh or frozen, do not thaw
  • 1 large egg
  • 1/2 cup cold heavy cream 120 ml, plus up to 1 tablespoon if needed
  • 1 teaspoon vanilla extract
  • 1 tablespoon cream for brushing
  • coarse sugar optional, for topping
  • 3/4 cup confectioners' sugar 90 g
  • 1 to 2 tablespoons lemon juice

Method
 

  1. Heat oven to 400°F (200°C). Line a baking sheet with parchment.
  2. Whisk the flour, sugar, baking powder, salt, and lemon zest. Cut in the cold butter until the mixture has pea-size pieces and a few flat flakes. Toss the blueberries through the flour mixture.
  3. In a small bowl, whisk the egg, cold cream, and vanilla. Pour into the dry mixture and fold just until a shaggy dough forms. Add the extra cream by the teaspoon only if dry flour remains; stop before the dough turns smooth.
  4. Turn the dough onto a lightly floured surface, pat it into a 7-inch disk, and cut into 8 wedges. Arrange on the sheet and chill for 20 minutes.
  5. Brush the tops lightly with cream and add coarse sugar if desired. Bake 18 to 22 minutes, until the edges are lightly golden and the centers look set. Cool on the pan for 5 minutes, then move to a rack.
  6. Whisk the confectioners' sugar with 1 tablespoon lemon juice. Add more juice a few drops at a time until the glaze falls from a spoon in a thin ribbon. Drizzle over fully cooled scones.