Glazed Lemon Blueberry Scones

Closeup of blueberry scones on a rack for feature image.

Moist & buttery blueberry scones are full of juicy blueberries & covered in lemon glaze. Grating the butter in makes them flaky and tender. It's an easy, no-fail technique.

Course Breakfast Quick Bread

Cuisine American - Breakfast

Prep Time 15

Cook Time 20

Resting Time 15

Total Time 50

Servings scones

Calories 340kcal

Author Marye Audet-White

Equipment

Baking Sheet

Ingredients

3 ½ cups flour White Lily preferred, may use self-rising flour
2 tablespoons baking powder omit if using self rising flour
10 tablespoons butter frozen
½ cup sugar
pinch salt omit if using self rising flour
1 tablespoon lemon zest
1 ⅓ cup whole milk
1 cup blueberries fresh preferred
1 egg yolk
1 teaspoon water

Glaze

1 ¾ cups Confectioner's sugar
1 ½ tablespoons lemon juice
1 tablespoon butter melted

Instructions

Preheat your oven to 400F
Grease a baking sheet.
Mix the flour, salt, baking powder, lemon zest, and sugar in a large bowl.
Use a box grater to grate the frozen butter into the dry ingredients. Stir gently to cover the butter with flour.
Wash the berries and let dry overnight. Dust with flour.
Add the milk and berries and gently mix to make a soft dough.
Turn out onto a floured surface.
Pat dough (gently!) out to ¾ inch thickness.
Cut into rounds with a cutter or into wedges with a knife.
Place the scones on the greased baking sheet.
Mix the egg yolk and water and brush on the tops of the scones.
Sprinkle with some sugar crystals, if desired.
Let stand for 15-20 minutes. If the kitchen is hot put them in the fridge during this time.
Bake for 12-15 minutes or until the tops are golden brown.
Glaze while warm.

Glaze

Mix all glaze ingredients together until smooth. You may need a little more Confectioner's sugar or a little more lemon juice to get the right consistency.

Notes

Storage

Homemade blueberry scones are best the same day they are made, but you can keep leftovers for another day or so. Once they've cooled, store them in an airtight container and keep them at room temperature for 1-2 days. Freeze for longer storage. Here are tips for freezing scones.

Nutrition