Description
Flaky, buttery scones infused with bright lemon zest and fresh blueberries, finished with a tangy lemon glaze. This easy 5-step recipe yields tender, restaurant-quality brunch treats.
Ingredients
Scale
- 2 ½ cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup cold unsalted butter, cubed
- ¼ cup granulated sugar
- ¾ cup heavy cream, cold
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 2 medium lemons, zested
- 1 ½ cups fresh blueberries
- 1 teaspoon flour (for tossing blueberries)
- 1 cup confectioners’ sugar, sifted
- 2–3 tablespoons fresh lemon juice
- 1 teaspoon lemon zest (for glaze)
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Cube the cold butter and return it to the fridge. Zest the lemons and measure all dry ingredients.
- In a large bowl, whisk together flour, baking powder, salt, and sugar.
- Add the cold butter cubes to the dry ingredients. Use a pastry cutter or food processor to cut in the butter until the mixture resembles coarse crumbs with pea-sized butter chunks.
- In a small bowl, whisk together heavy cream, egg yolk, vanilla extract, and lemon zest.
- Pour the wet ingredients into the dry mixture. Gently mix with a wooden spoon or hands until the dough just comes together and looks shaggy. Do not overmix.
- Turn dough onto a lightly floured surface. Press into a disk and fold over itself twice to create layers. Sprinkle floured blueberries over the dough and gently fold them in.
- Pat the dough into a circle about 1 inch thick. Cut into 8 wedges and place on the prepared baking sheet, leaving space between each.
- Brush the tops of the scones with a little extra cream for browning.
- Bake for 20-25 minutes until golden brown and firm to the touch. Rotate the pan halfway through for even browning.
- Cool scones on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Whisk confectioners’ sugar and lemon juice until smooth. Stir in lemon zest. Drizzle over cooled scones and let set for 10 minutes before serving.
Notes
Keep all ingredients cold to ensure flaky layers. Do not use frozen blueberries as they bleed color and moisture. Toss blueberries in a teaspoon of flour before adding to prevent sinking. Glaze only when scones are completely cool to prevent the glaze from soaking in.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 320
- Sugar: 22
- Sodium: 180
- Fat: 14
- Saturated Fat: 9
- Carbohydrates: 45
- Fiber: 1
- Protein: 5
Keywords: lemon blueberry scones, brunch recipe, flaky scones, lemon glaze, easy baking, weekend brunch, homemade scones