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Blueberry Scones with Lemon Blueberry Glaze Recipe

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3.9 from 15 reviews

Discover the perfect homemade Blueberry Scones recipe that yields tender, moist, and flaky pastries bursting with fresh blueberry flavor. These scones are delicately sweetened, topped with a naturally colored lemon blueberry glaze, and quick to make—ideal for weekend breakfasts or special occasions like Mother's Day. Achieve bakery-style scones with a lightly crisp outside and a soft, flavorful inside every time.

  • Total Time: 40 minutes
  • Yield: 16 scones

Ingredients

Dry Ingredients

  • 3 cups (381 grams) all-purpose flour, measured correctly
  • 1/3 cup (66 grams) granulated sugar
  • 1 teaspoon grated lemon zest
  • 1 teaspoon fine sea salt
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda

Wet Ingredients

  • 1 1/2 sticks (170 grams) unsalted butter, cold and cubed
  • 1 cup (237 grams) buttermilk
  • 2 large eggs, divided
  • 1 1/2 cups (200 grams) fresh or frozen blueberries (do not thaw if frozen)

Glaze Ingredients

  • 1 cup (125 grams) powdered sugar
  • 1 cup (20 grams) freeze dried blueberries, finely crushed and sifted
  • 2 tablespoons fresh lemon juice

Instructions

  1. Preheat Oven and Prepare Pans: Adjust the oven rack to the center position and preheat to 400°F (204°C). Line two baking pans with parchment paper to prevent sticking.
  2. Mix Dry Ingredients: In a large bowl, whisk together the flour, granulated sugar, lemon zest, fine sea salt, baking powder, and baking soda until evenly combined.
  3. Cut in Butter: Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or fork, cut the butter into the flour mixture until the butter pieces are about the size of large peas, creating a coarse texture.
  4. Add Wet Ingredients and Blueberries: In a measuring glass, whisk together the buttermilk and one of the eggs. Make a well in the center of the flour and butter mixture and pour in the buttermilk-egg mixture. Stir gently until partially combined. Using a spatula, carefully fold in the blueberries without breaking them, especially if using frozen ones.
  5. Shape the Dough: Transfer the dough onto a lightly floured surface. Divide it into two equal parts. Gently knead each part to form 3/4-inch thick, 6-inch diameter rounds. Cut each round into 8 equal wedges.
  6. Arrange and Egg Wash: Place the scones on the prepared baking pans, spacing them about 2 inches apart. In a small bowl, combine the remaining egg with 1 teaspoon of water and brush this mixture over the scone tops to promote browning.
  7. Bake: Bake the scones in the preheated oven for 12 to 15 minutes or until they turn lightly golden brown on top.
  8. Prepare Glaze: In a small bowl, combine powdered sugar, crushed and sifted freeze-dried blueberries, and fresh lemon juice. Stir with a fork until you get a smooth, thick glaze. Adjust thickness by adding more powdered sugar or lemon juice as needed.
  9. Glaze and Serve: Once the scones have cooled slightly, drizzle or dip them with the blueberry-lemon glaze. Allow the glaze to set before serving. These scones are best enjoyed the day they are baked for optimal texture and flavor.

Notes

  • Do not thaw frozen blueberries before adding them to the dough to prevent color bleeding and ensure bursts of blueberry flavor.
  • Handle the dough gently and avoid over-mixing to maintain tender, flaky scones.
  • Use cold butter for the best flaky texture.
  • Scones are best served fresh on the day they’re baked.
  • You can adjust the glaze consistency depending on your preference by adding more powdered sugar to thicken or lemon juice to thin.
  • Author: Amelia
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://recipesvibe.com/blueberry-scones-with-lemon-blueberry-glaze-recipe/