Lemon Blueberry Scones Glaze (Print Version)

Buttery scones with juicy blueberries and bright lemon zest finished with tangy lemon glaze.

# What You Need:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1/3 cup granulated sugar
03 - 2 teaspoons baking powder
04 - 1/2 teaspoon baking soda
05 - 1/2 teaspoon salt
06 - 1 tablespoon finely grated lemon zest

→ Wet Ingredients

07 - 1/2 cup unsalted butter, cold and cubed
08 - 2/3 cup heavy cream, plus extra for brushing
09 - 1 large egg
10 - 2 teaspoons pure vanilla extract
11 - 2 tablespoons fresh lemon juice

→ Fruit

12 - 1 cup fresh blueberries (or frozen, unthawed)

→ Lemon Glaze

13 - 1 cup powdered sugar, sifted
14 - 2 to 3 tablespoons fresh lemon juice
15 - 1/2 teaspoon lemon zest

# Preparation Steps:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Whisk together flour, sugar, baking powder, baking soda, salt, and lemon zest in a large bowl.
03 - Add cold, cubed butter to dry ingredients. Use a pastry cutter or fingertips to cut in until mixture resembles coarse crumbs.
04 - Whisk heavy cream, egg, vanilla extract, and lemon juice in a separate bowl until combined.
05 - Pour wet ingredients into dry mixture. Stir gently until just combined to form a shaggy dough.
06 - Fold in blueberries carefully to distribute evenly without crushing them.
07 - Turn dough onto floured surface. Pat into a 7-inch diameter round, about 1 inch thick.
08 - Slice dough into 8 wedges. Transfer wedges to prepared baking sheet, spacing slightly apart.
09 - Lightly brush scone tops with heavy cream for a golden finish.
10 - Bake for 16 to 18 minutes until golden brown and cooked through. Cool on a wire rack.
11 - Whisk powdered sugar, lemon juice, and lemon zest until smooth and drizzle-able.
12 - Once scones are mostly cool, drizzle with lemon glaze. Allow glaze to set briefly before serving.

# Expert Advice:

01 -
  • They come together fast, no chilling or fuss, just mix and bake.
  • The lemon glaze soaks into the warm tops and makes them taste like something from a bakery.
  • You can use frozen blueberries straight from the bag without any extra steps.
02 -
  • Cold butter is the secret to flaky layers, if it melts before baking youll lose that texture.
  • Dont overmix the dough once the wet and dry meet, a few floury streaks are fine.
  • Fresh blueberries work best but frozen are okay, just dont thaw them or theyll bleed into the dough.
03 -
  • Grate the butter on a box grater if its too soft to cube, then freeze it for 5 minutes before mixing.
  • Use a bench scraper to cut the dough cleanly without dragging the knife through.
  • If the glaze is too thick, add lemon juice a teaspoon at a time until it drizzles smoothly.

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