Lemon Blueberry Scones Glaze (Print View)
Bright scones with juicy blueberries, lemon zest, and a sweet citrus glaze for a delightful treat.
# Ingredient List:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1/3 cup granulated sugar
03 - 2 teaspoons baking powder
04 - 1/2 teaspoon baking soda
05 - 1/2 teaspoon fine sea salt
06 - 1 tablespoon finely grated lemon zest
→ Wet Ingredients
07 - 1/2 cup unsalted butter, cold and cubed
08 - 2/3 cup cold heavy cream, plus more for brushing
09 - 1 large egg
10 - 1 teaspoon pure vanilla extract
11 - 2 tablespoons fresh lemon juice
→ Add-ins
12 - 1 cup fresh blueberries (or frozen, unthawed)
→ Glaze
13 - 1 cup powdered sugar, sifted
14 - 2–3 tablespoons fresh lemon juice
15 - 1/2 teaspoon grated lemon zest
# How to Make:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and lemon zest until evenly mixed.
03 - Add cold butter cubes to dry ingredients. Use a pastry cutter or fingertips to incorporate butter until mixture resembles coarse crumbs with some pea-sized pieces.
04 - In a separate bowl, whisk heavy cream, egg, vanilla extract, and lemon juice until smooth.
05 - Pour wet ingredients into dry mixture. Stir gently until just combined, avoiding overmixing.
06 - Carefully fold fresh or frozen (unthawed) blueberries into the dough.
07 - Turn dough onto a lightly floured surface. Pat into a 7-inch diameter round approximately 1 inch thick.
08 - Cut dough into 8 evenly sized wedges. Arrange wedges on the prepared baking sheet, spaced apart.
09 - Lightly brush the tops of wedges with additional heavy cream.
10 - Bake scones for 16 to 18 minutes until golden and fully cooked. Transfer to a wire rack to cool.
11 - Whisk powdered sugar, lemon juice, and grated lemon zest until smooth and slightly runny. Drizzle glaze over cooled scones.
# Expert Advice:
01 -
- They come together in under an hour, making weekends feel fancy without the fuss.
- The butter stays visible in little pockets, creating that tender, almost flaky crumb that makes people ask if you really made them yourself.
- Lemon and blueberry together taste like you planned this perfectly, even if you're improvising.
02 -
- Cold is everything—if your ingredients warm up, the scones become tough and compact instead of light and tender.
- Frozen blueberries work beautifully and won't turn your dough purple if you don't thaw them first.
- Overmixing is the silent scone killer; a slightly shaggy dough is better than a smooth, overworked one.
03 -
- A microplane zester makes lemon zest impossibly fine and fluffy, which distributes the flavor more evenly than a box grater.
- If your butter is too soft, your scones will taste greasy and spread too much—keep it in the freezer until the moment you need it.