These glazed lemon blueberry scones are tender and moist with a generous amount of fresh blueberries. Adding a drizzle of lemon glaze gives them a boost of freshness and makes them hard to resist.
One of my favorite combinations is lemon and blueberry. I can't think of two other ingredients that match so perfectly well together. Adding a bit of lemon juice or lemon zest to blueberries adds a bit of depth and complexity.
WHY YOU WILL LOVE THIS
- Fresh Blueberries- They add the perfect amount of sweetness and hold their shape as they bake in the oven.
- Buttermilk- Helps in making these Glazed Lemon Blueberry Scones tender and moist.
- Lemon Glaze- Gives these scones a burst of freshness and zing.
- Easy to make- These scones are easy to make and require very little prep.
SECRET TO MAKING THE PERFECT SCONES
Although there really isn't a secret, there are some steps that will ensure success when making scones. I've listed a few below:
- Use cold butter straight out of the refrigerator: The colder the better! When I make scones, I always start with cutting up my butter. Once this is finished, I return the butter back into the fridge or freezer to chill while I measure out the remaining ingredients.
- Do not over mix: This is equally as important as having cold butter. Over mixing will result in a dough that is chewy and tough, rather than light and flaky. Mix the dough just until it comes together.
- Chill the dough before baking: Once I have cut and placed the scones onto a sheet pan, I will chill the dough for at least 30 minutes to one hour. This allows the gluten to relax and also cools down the butter which will give you the flaky texture we love in our scones.
One of the things I love about scones is that you can freeze them unbaked as well as after they have been baked.
- To freeze unbaked scones: Place prepared, cut scones onto a parchment lined sheet pan. Tightly wrap entire sheet pan, making sure there are no openings that would allow air to get inside and dry out scones. Store them for up to one month.
- To freeze baked scones: I would suggest skipping the glaze if you plan to freeze any extra baked scones. Make sure the scones have been completely cooled. Place them inside a Ziploc freezer bag. Store them for up to one month. When ready to use, place them onto a baking sheet and warm inside a toaster oven for 8-10 minutes or until centers are warm. At this time, you can glaze and serve.
OTHER RECIPES TO TRYPrint
These glazed lemon blueberry scones are jam packed with fresh blueberries and a burst of tangy lemon. They have golden crisp edges but have soft and tender centers. Enjoy them at breakfast or serve them for afternoon tea.
- 2 cups cake flour, sifted
- 1 ⅓ cups All purpose flour
- ½ cup Granulated sugar
- 4 ½ tsp baking powder
- ¾ tsp kosher salt
- ½ cup (1 stick) unsalted butter, chilled, cut into ½" cubes
- 1 tbsp Lemon zest
- 1 cup Heavy cream, plus 2 tablespoon for brushing tops
- 1 large egg
- 1 large egg yolk
- 1 tsp pure vanilla extract
- 1 ½ cups fresh blueberries, washed and dried
1 ½ cups Powdered sugar
3 tablespoon fresh Lemon juice
- Cut butter into ½" cubes. Place back into the refrigerator or freezer while you measure out other ingredients.
- Sift all dry ingredients. Add to mixer fitted with a paddle attachment.
- Add chilled cubes of butter and lemon zest.
- Begin to mix for 2-3 minutes on medium speed. Mixture will be coarse with small pea size lumps of butter. Do not over mix.
- Mix heavy cream, egg, egg yolk and vanilla extract inside separate bowl.
- Add to dry ingredients and mix on low speed. Mix just until moistened and dough begins to come together.
- Add blueberries and must just until combined.
- Place dough onto a parchment lined sheet pan and begin to pan down into a round circle, about ½" thick.
- Place pan inside refrigerator to chill dough for 60 minutes.
- Preheat oven to 350 degrees.
- Remove dough from refrigerator and divide into 8 equal pieces using a knife or bench scraper.
- Place onto a clean parchment lined sheet pan, giving at least 2" in between each scone.
- Brush tops with heavy cream and bake for 12-15 minutes until golden brown.
To make glaze:
- Combine ingredients inside medium bowl and whisk until smooth and lump free.
- Spoon glaze over cooled scones, making sure to move in a side to side motion so glaze does not puddle.
Keywords: blueberry, lemon scones, breakfast scones