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Fluffy Blueberry Scones with Zesty Lemon Glaze

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These fluffy blueberry scones are tender and flaky with juicy berries and a bright, tangy lemon glaze. Perfect for brunch or tea, they are quick to make and a crowd-pleaser.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour
  • 1 tbsp baking powder
  • ¼ cup (50g) granulated sugar
  • ½ tsp salt
  • ½ cup (115g) unsalted butter, cold and diced
  • 1 cup (150g) fresh blueberries (frozen can be used, do not thaw)
  • ¾ cup (180ml) heavy cream, plus extra for brushing
  • 1 tsp vanilla extract
  • 1 large egg, beaten
  • For the lemon glaze:
  • 1 cup (120g) powdered sugar
  • 2 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 1–2 tsp milk

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together flour, baking powder, sugar, and salt until evenly combined.
  3. Add cold, diced butter. Using a pastry cutter or two forks, cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized bits.
  4. Gently fold in fresh blueberries, careful not to crush them.
  5. In a separate bowl, whisk heavy cream, beaten egg, and vanilla extract.
  6. Pour the wet mixture into the dry ingredients. Gently mix just until the dough comes together; avoid overmixing.
  7. Turn the dough onto a lightly floured surface and pat into a 1-inch thick circle about 8 inches wide. Cut into 8 equal wedges.
  8. Transfer wedges to the baking sheet, spacing about 2 inches apart. Brush tops lightly with heavy cream.
  9. Bake for 18-22 minutes until golden brown and a toothpick inserted comes out clean.
  10. Remove from oven and transfer to a cooling rack. Let cool for 10 minutes.
  11. In a small bowl, whisk powdered sugar, lemon juice, lemon zest, and milk until smooth. Adjust milk for desired consistency.
  12. Drizzle lemon glaze over warm scones and let set before serving.

Notes

Keep all ingredients cold to ensure flaky layers. Do not overmix the dough to avoid dense scones. Use fresh blueberries or fold frozen berries in without thawing to prevent mushiness. Brush tops with cream for a golden finish. Glaze while scones are warm for best flavor. Dough can be refrigerated up to 24 hours before baking; add a couple of minutes to baking time if baking cold dough.

Nutrition

Keywords: blueberry scones, lemon glaze, fluffy scones, brunch recipe, easy scones, homemade scones, lemon dessert

Find it online: https://evabakery.com/fluffy-blueberry-scones-with-zesty-lemon-glaze-easy-homemade-recipe/