I love blueberry season, so now that we are nearing the end of season, it’s time to use up that last batch that you picked up at the farmer’s market. My favourite way to use them up in in freshly baked, homemade, glazed lemon blueberry scones.
I mean, if you don’t already know, lemon and blueberry are an absolute match made in heaven. Here they’re partnering in a light, tender and flakey scone, drizzled with a sweet lemon glaze that is nothing short of impressive. Total breakfast goals!… or lunch goals!
If you haven’t made scones before, you will be pleasantly surprised to find out that scone batter is so easy to come together. You can even make the decision to bake these on morning of, then quickly pull together the ingredients, and be enjoying them with a cup of coffee or tea within the hour! That alone should be reason to whip these up!
Most scone recipes use heavy cream, but the addition of buttercream in the dough gives these the most pleasant tangy flavour. They are the perfect treat while fresh blueberries are in season (or any time, really, since you could even use frozen blueberries if you must!), and totally worth making for friends or family if you’re hosting an upcoming brunch. You need these in your life!
Glazed lemon blueberry scones are total breakfast goals! Blueberries and lemon partner together in a light, tender and flakey scone, drizzled with a sweet lemon glaze that is nothing short of impressive.
- 2 cups all-purpose flour, plus more for dusting
- 2 tablespoons sugar
- 1 and 1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 5 tablespoons unsalted butter, cold, cut into cubes
- 1 cup fresh blueberries
- 1/2 cup buttermilk
- 1/2 cup + 1 tablespoon heavy cream, divided
- 1 egg, beaten
- 1/2 cup confectioner’s sugar
- juice from 1 lemon
- Preheat oven to 400 F.
- In a large bowl, sift together flour, sugar, baking powder, salt, and cinnamon. Add butter and using hands or a pastry cutter, cut the butter into the flour until the size of peas, working quickly so the butter stays cold. Carefully fold in blueberries so they don’t burst.
- In a small bowl, combine buttermilk and 1/2 cup heavy cream.
- Make a well in the center of the flour mixture, then pour in the liquid mixture. Use a spatula to carefully fold the ingredients until the liquid is just incorporated.
- Roll dough out onto a lightly floured surface, adding more flour as needed if too sticky to work with. Press down into a a small rectangle, about 6-inches by 8-inches. Cut the dough in half once horizontally and twice vertically to create 6 equal rectangles. Slice each rectangle in half diagonally to form 12 triangle-shaped scones. Carefully transfer scones to silpat or parchment-lined baking sheet.
- In a small bowl, whisk together egg and 1 tablespoon heavy cream. Brush the tops of the scones with egg wash, then bake for 16-18 minutes, or until scones are lightly golden brown. Let cool 5 minutes in pan, then transfer to a wire rack to cool completely.
- While scones are cooling, combine confectioner’s sugar and half the lemon juice in in a small bowl. Whisk until combined, adding more lemon juice as needed to reach desired glaze consistency. When scones are cool, drizzle lemon glaze on top.