Description
These lemon blueberry scones are bursting with juicy blueberries and bright lemon zest, then topped with a sweet-tart lemon glaze that makes each bite a ray of sunshine. Flaky, tender, and bakery-worthy, they’re easy to whip up with simple ingredients and perfect for breakfast, brunch, or a cheerful afternoon treat.
Ingredients
For the Scones:
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2 cups all-purpose flour
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1/2 cup granulated sugar
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1 tablespoon lemon zest
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1 teaspoon baking powder
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1/2 teaspoon baking soda
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1/2 teaspoon salt
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1/2 cup cold unsalted butter, cut into pieces
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1/4 cup milk
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3 tablespoons fresh lemon juice
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1 teaspoon vanilla extract
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1 large egg
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1 cup fresh blueberries
For the Lemon Glaze:
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1 cup confectioner’s sugar
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2–4 teaspoons fresh lemon juice
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2–4 teaspoons milk
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Extra lemon zest, for garnish
Instructions
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Preheat oven to 375°F (190°C). Line a baking sheet with parchment or silicone mat.
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In a large bowl, whisk flour, sugar, lemon zest, baking powder, baking soda, and salt.
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Cut in butter with a pastry cutter or fingers until crumbly.
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In a separate bowl, whisk milk, lemon juice, vanilla, and egg.
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Pour wet ingredients into dry and stir until just combined.
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Gently fold in blueberries.
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On a floured surface, knead dough 5–6 times, then shape into an 8-inch circle.
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Cut into 8 wedges and place on baking sheet.
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Bake for 15–20 minutes until edges are golden.
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Cool on a wire rack.
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Mix glaze ingredients until smooth and drizzle over cooled scones. Garnish with lemon zest.
Notes
Keep butter and wet ingredients cold for flakier texture.
Do not overmix; overworked dough leads to tough scones.
Brush tops with milk before baking for a glossy finish.
Use fresh, dry blueberries to prevent soggy dough.
Frozen blueberries can be used (do not thaw).
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Brunch, Baked Goods
- Method: Baking
- Cuisine: American