Description
These Lemon Blueberry Scones are tender, buttery, and bursting with juicy blueberries and fresh lemon zest. Finished with a tangy-sweet lemon glaze, they’re the perfect summer scone recipe for brunch, breakfast, or a sweet morning treat.
Ingredients
Scones:
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250g (2 cups) all-purpose flour
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100g (½ cup) sugar
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1 tbsp fresh lemon zest
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4g (1 tsp) baking powder
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2g (½ tsp) baking soda
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2g (½ tsp) salt
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113g (½ cup) cold unsalted butter, cubed
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60ml (¼ cup) milk
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45ml (3 tbsp) fresh lemon juice
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5ml (1 tsp) vanilla extract
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1 egg
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150g (1 cup) fresh blueberries
Glaze:
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125g (1 cup) confectioner’s sugar
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10–20ml (2–4 tsp) fresh lemon juice
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10–20ml (2–4 tsp) milk
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Additional lemon zest for garnish
Instructions
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Preheat oven to 190°C (375°F). Line a baking sheet with parchment paper or silicone mat.
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In a large bowl, whisk flour, sugar, lemon zest, baking powder, baking soda, and salt.
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Cut in cold butter with a pastry cutter or fingers until crumbly.
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In a separate bowl, whisk together milk, lemon juice, vanilla, and egg. Add to dry mixture and stir until just combined.
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Gently fold in blueberries.
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On a floured surface, knead dough 5–6 times, then shape into an 8-inch (20 cm) circle.
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Cut into 8 wedges and place on baking sheet.
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Bake for 15–20 minutes, until edges are golden. Cool completely.
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For glaze, whisk powdered sugar, lemon juice, and milk to a drizzling consistency. Drizzle over cooled scones and garnish with lemon zest.
Notes
Use cold butter for flaky texture.
Dry blueberries well to avoid soggy dough.
Add lemon extract to glaze for extra zing.
These scones freeze well—glaze after reheating.
Reheat in oven for best texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: American