Print

Fluffy Lemon Blueberry Scones Recipe Easy Homemade with Zesty Glaze

fluffy lemon blueberry scones - featured image
Print Recipe

These fluffy lemon blueberry scones feature a tender crumb with a bright lemon zing and juicy blueberries, topped with a zesty lemon glaze. Perfect for brunch or a sweet treat, they are quick and easy to make with simple pantry ingredients.

Ingredients

Scale
  • 2 ½ cups (315 grams) all-purpose flour
  • 1 tablespoon baking powder
  • ¼ cup (50 grams) granulated sugar
  • ½ teaspoon salt
  • ½ cup (115 grams) unsalted butter, cold and cut into small cubes
  • 1 cup (150 grams) fresh blueberries
  • 1 large egg, room temperature
  • ¾ cup (180 ml) heavy cream
  • 2 teaspoons fresh lemon zest
  • 2 tablespoons fresh lemon juice (for glaze)
  • ¾ cup (90 grams) powdered sugar (for glaze)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat to prevent sticking.
  2. In a large bowl, whisk together 2 ½ cups (315 g) all-purpose flour, 1 tablespoon baking powder, ¼ cup (50 g) granulated sugar, and ½ teaspoon salt until combined.
  3. Using a pastry cutter or two forks, cut ½ cup (115 g) cold unsalted butter into the flour mixture until the mixture resembles coarse crumbs with pea-sized pieces. Keep the butter cold for fluffier scones.
  4. Gently fold 1 cup (150 g) fresh blueberries and 2 teaspoons lemon zest into the dry mixture, being careful not to break the berries.
  5. In a separate bowl, beat 1 large room-temperature egg with ¾ cup (180 ml) heavy cream until combined.
  6. Pour the wet ingredients into the dry mixture and stir gently with a spatula until just combined. Do not overmix; the dough should be slightly shaggy and a bit sticky.
  7. Turn the dough out onto a lightly floured surface. With floured hands, pat it into a rough 8-inch (20 cm) circle about ¾ inch (2 cm) thick.
  8. Using a sharp knife or bench scraper, cut the dough into 8 equal wedges. Transfer the wedges to the prepared baking sheet, spacing them about 2 inches (5 cm) apart.
  9. Bake in the preheated oven for 18–22 minutes, until the scones are golden brown on top and a toothpick inserted in the center comes out clean.
  10. While the scones bake, whisk together ¾ cup (90 g) powdered sugar with 2 tablespoons fresh lemon juice until smooth and pourable. Adjust consistency with more juice or sugar if needed.
  11. Once scones are slightly cooled but still warm, drizzle the zesty lemon glaze generously over the top.
  12. Allow the glaze to set for about 10 minutes before serving. Enjoy warm or at room temperature.

Notes

Keep butter cold to ensure fluffy scones. Do not overmix the dough to avoid toughness. Use fresh lemon zest and juice for best flavor. Fold blueberries gently to prevent bursting. Check oven at 18 minutes to avoid overbaking. Drizzle glaze when scones are warm, not hot, for best absorption. Dough can be chilled for 10 minutes before cutting if too sticky.

Nutrition

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

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