Lemon Blueberry Scones Recipe

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Lemon Blueberry Scones Recipe

Bursting with juicy blueberries, these easy-to-make lemon blueberry scones are drizzled with a tangy lemon glaze, for a perfect bite!

Prep Time30

Cook Time18

Total Time48

Course: Breakfast, Dessert

Cuisine: English

Servings:

Author: Kristyn Merkley

Ingredients

Scones

½ cup sugar
zest of one lemon
2 cups flour
1 tablespoon baking powder
½ teaspoon salt
½ cup butter, cold
1 (2-ounce) package freeze-dried blueberries
½ cup half and half
1 egg
1 teaspoon lemon extract

Glaze

2 tablespoons lemon juice
1 cup powdered sugar
1-2 teaspoons half and half
sanding sugar, optional

Instructions

Preheat the oven to 400°F. Line a baking sheet with silicone or parchment.
In a large bowl, rub the sugar and lemon zest together until fragrant. Whisk in the flour, baking powder, and salt. Grate the cold butter into the flour mixture and toss to combine. Add the freeze-dried blueberries and stir to combine.
In a small bowl or measuring cup, whisk together the half and half, eggs, and lemon extract. Pour the wet ingredients into the dry ingredients, and mix until the dough just starts to come together.
Divide the dough in half and pat each half into a circle that is approximately ¾ inch thick, being careful not to overwork it. Cut each circle into eight wedges, and place on the prepared baking sheet. Bake 18-20 minutes, or until golden brown.
To make the glaze, whisk all ingredients together. Drizzle the glaze over the scones and sprinkle with sugar.

Notes

Recipe tips.

Rubbing the lemon zest into the sugar helps to release the flavor directly into the sugar.
Using cold ingredients is a must for light, flaky layers! If you think the dough has warmed at all, then chill it in the fridge before baking.
Don’t overwork the dough to prevent the ingredients from becoming too warm and to avoid over-activating the gluten.
For crisp, crumbly crust, leave room between the scones on the pan. For a softer crust, place them side by side.

Fresh blueberries. You can also use fresh or frozen blueberries (do not thaw), but be aware that they can release moisture and may require 1-2 tablespoons more flour and gentle handling to avoid streaks.

Prep ahead of time. Shape the blueberry scones, cover the pan with plastic, and store them in the refrigerator overnight to be baked in the morning.

To freeze, place the shaped dough on a baking sheet, then put it in the freezer. Once the scones are solid, transfer them to a freezer-safe storage container for up to 4 weeks. Bake them directly from the freezer, adding a few additional minutes, or let them thaw in the fridge before baking. Do not thaw on the counter.

Store cooled scones in an airtight container on the counter for 2-3 days or in the freezer for up to 3 months.

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