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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. | aheadofthyme.com

Glazed Lemon Blueberry Scones


  • Author:
  • Prep Time: 15 minutes
  • Cook Time: 18 minutes
  • Total Time: 33 minutes
  • Yield: 12

Description

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.


Ingredients

Scones

  • 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

Glaze:

  • 1/2 cup confectioner’s sugar
  • juice from 1 lemon

Instructions

  1. Preheat oven to 400 F.
  2. 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. 
  3. In a small bowl, combine buttermilk and 1/2 cup heavy cream.
  4. 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. 
  5. 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.
  6. 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. 
  7. 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.