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Bakery-Style Lemon Blueberry Scones with Zesty Lemon Drizzle

A stack of four delicious lemon blueberry scones topped with a white lemon glaze, resting on a white plate.
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Make fluffy, tender, and flaky lemon blueberry scones at home. This easy recipe delivers bakery-quality results, bursting with fresh blueberries and topped with a bright lemon glaze.

Ingredients

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  • 2 1/2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
  • 1 cup fresh blueberries, gently tossed with 1 teaspoon flour
  • Zest of 1 large lemon
  • 1 large egg
  • 1/2 cup heavy cream, plus more for brushing
  • 1 teaspoon vanilla extract
  • For the Glaze: 1 cup powdered sugar, 2 tablespoons fresh lemon juice, 1/2 teaspoon lemon zest

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour, granulated sugar, and baking powder, and salt.
  3. Cut the cold butter into the dry ingredients using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces remaining. This creates flakiness.
  4. Gently fold in the fresh blueberries and the lemon zest.
  5. In a separate small bowl, whisk together the egg, 1/2 cup heavy cream, and vanilla extract.
  6. Pour the wet ingredients into the dry ingredients. Use a fork to mix until just combined. Do not overmix; the dough will be shaggy.
  7. Turn the dough out onto a lightly floured surface. Gently pat the dough into a 3/4-inch thick circle or rectangle.
  8. Cut the dough into 8 wedges or use a biscuit cutter for round shapes. Place the scones onto the prepared baking sheet, leaving about 1 inch between them.
  9. Brush the tops lightly with heavy cream.
  10. Bake for 15 to 18 minutes, or until the tops are lightly golden brown. Let the scones cool completely on a wire rack.
  11. Prepare the glaze: Whisk together the powdered sugar, lemon juice, and lemon zest until smooth. If the glaze is too thick, add a few more drops of lemon juice.
  12. Drizzle the lemon glaze over the cooled scones before serving.

Notes

  • For the best texture, keep your butter and cream very cold before mixing them into the dough.
  • Tossing the fresh blueberries in a small amount of flour prevents them from sinking to the bottom of the scones during baking.
  • If you prefer a thicker glaze, use less lemon juice. For a thinner drizzle, add more lemon juice slowly.

Nutrition

Find it online: https://alchemychef.com/lemon-blueberry-scones-recipe-easy-fluffy/