Lemon Blueberry Scones
Description
When you pull these lemon blueberry scones out of the oven … they are soft, buttery, and bursting with juicy blueberries and bright lemon flavor 🍋🫐✨
Golden on the outside, tender on the inside—perfect with a cup of coffee or tea. And that sweet lemon glaze? It’s the finishing touch that makes them next level.
If you’re looking for a little sunshine in your breakfast or snack game, these are it.
Ingredients
¼ cup sugar
2 cups flour
2 tablespoons cornstarch
2 tablespoons baking powder
Pinch of salt
½ cup heavy cream
1 egg
1 teaspoon vanilla extract
¾ cup butter, chilled
2 tablespoons lemon zest
2 cups blueberries
1 egg for egg wash
Sugar for sprinkling
Glaze:
½ lemon, juiced
½ – 1 cup powdered sugar
Instructions
Directions
Preheat the oven to 375F. Line a baking sheet with parchment paper.
Combine dry ingredients in a medium size mixing bowl. Cut the butter into 1”
pieces and add to the dry mixture. Using a pastry cutter, work the butter into the flour mixture until the mixture resembles coarse meal. Add the lemon zest and whisk through the flour mixture.
In a small bowl combine the heavy cream, egg and the vanilla and whisk together. Gently stir the liquid mixture into the dry mixture, until everything barely comes together. Dump the dough out onto a lightly floured counter and gently pat it into a disk. Put the blueberries into the dough and fold over gently. Pat dough out into an 8-inch circle and place on the prepared sheet pan. Chill rolled dough in the refrigerator for 10-15 before cutting. Use a large knife or bench knife to cut dough into 8 wedges or triangles and pull the pieces apart from each other. Brush with egg wash and sprinkle with sugar.
Bake for 12-18 minutes, or just until a toothpick comes out clean when inserted into the center and light golden brown. Cool completely, then glaze.
Glaze:
Start with ½ cup powdered sugar and the lemon juice and whisk together. Gradually add more powdered sugar until you reach the consistency you like. Glaze fully cooled scones.
