Glazed Lemon Blueberry Scones - Just a Taste (2024)

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Key Ingredients You’ll Need

• Flour: You’ll need 2 ½ cups of all-purpose flour, plus a little more for your work surface and hands when you shape the dough.
• Baking powder: Gives these just the right amount of lift.
• Butter: Cold and cubed butter is the real secret to ensuring your scones are extra-flaky and moist.
• Berries: Fresh or frozen (thawed and drained!) blueberries, raspberries or blackberries can be used in this recipe.
• Heavy cream: To achieve that quintessential texture, heavy cream is a must. Buttermilk can be substituted, but don’t use milk or nondairy milk because they aren’t thick enough.
• Lemon juice & lemon zest: Use fresh lemon because you’ll need the zest, but also to achieve the best flavor.
• Eggs: Bind the ingredients together.

How to Make Lemon Blueberry Scones

1. Preheat the oven to 400°F. Line a baking sheet with parchment paper or a Silpat.
2. Whisk the dry ingredients together. In a medium bowl, whisk together the flour, sugar, salt and baking powder.
3. Add the cold, cubed butter. Use your fingers, a fork or a pastry cutter to work it into the flour until the mixture is the consistency of wet sand. Don’t overmix! Working the dough too much will result in dense scones.
4. Stir in the blueberries.
5. Whisk the wet ingredients together. Whisk together the heavy cream, vanilla extract, lemon juice, lemon zest and eggs in a separate medium bowl.
6. Add the wet ingredients to the dry ingredients. Gently stir just until a wet dough forms, being careful not to mash the berries. Transfer the dough onto a generously floured work surface.
7. Form the dough into an 8-inch circle and cut it into 8 wedges. Place each wedge onto the prepared baking sheet, spacing them at least 2 inches apart.
8. Brush the tops with heavy cream. This will give the scones that perfectly golden brown and crisp exterior.
9. Bake until they’re pale golden, about 20 minutes. Remove the scones from the oven and transfer them to a rack to cool completely.

Tips for Recipe Success

• Don’t overwork the dough. We want to mix it just enough until the ingredients are combined. Overworking the dough will make the scones dense and tough.
• Don’t forget to brush the scones with heavy cream (or buttermilk) prior to baking. It seals in moisture and lends a touch of sheen.

What can I use instead of heavy cream?

Buttermilk can be substituted or you can make your own heavy cream by combining 2/3 cup of whole milk with ⅓ cup melted butter.

Should the dough be wet or dry?

The dough should be tacky to the touch and leans more on the wet side rather than dry.

How should these be stored?

I recommend keeping them in an airtight container at room temp.

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• 5-Minute Healthy Blueberry Frozen Yogurt
• Easy Blueberry Galette with Thyme
• Easy Blueberry Hand Pies
• 10-Minute Blueberry Sauce