Lemon Blueberry Scones with Lemon Glaze Recipe
Delight in these tender and flaky Lemon Blueberry Scones, bursting with fresh blueberries and bright lemon zest. Perfectly golden and topped with a tangy lemon glaze, these scones make an ideal treat for breakfast or afternoon tea.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 8 servings
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scone Ingredients
- 2 ¾ cups all-purpose flour
- ⅓ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ¾ teaspoon salt
- 1 tablespoon lemon zest (from 1 lemon)
- ¼ cup unsalted butter (cold, cut into pieces)
- 4 ounces cream cheese (cold, cut into pieces)
- ¾ cup fresh blueberries (can also use frozen but do not thaw)
- 1 tablespoon vanilla bean paste
- 1 cup buttermilk (cold)
Finishing Ingredients
- 1 tablespoon heavy cream (or milk)
- 1 cup confectioners' sugar
- 3 tablespoons fresh lemon juice
Instructions
- Preheat and Prepare: Position the oven rack in the center and preheat the oven to 400ºF. Line a baking sheet with parchment paper or a silicone mat to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, salt, and lemon zest for even flavor and leavening distribution.
- Cut in Butter and Cream Cheese: Using a pastry blender, two knives, or your fingertips, cut the cold butter and cream cheese into the flour mixture until it resembles coarse crumbs. This step creates flaky layers.
- Add Blueberries: Gently fold in the fresh blueberries, being careful not to crush them to maintain their shape and juiciness.
- Mix Wet Ingredients and Form Dough: Whisk the vanilla bean paste and cold buttermilk together. Gradually add this mixture to the dry ingredients, stirring just until the dough comes together. It should be moist but not wet to ensure tender scones; avoid over-mixing to prevent toughness.
- Knead and Shape Dough: Transfer the dough to a lightly floured surface and gently knead 4-5 times. Pat into a 7-inch round circle, then cut the circle in half, and cut each half into four triangle wedges.
- Prepare for Baking: Place the wedges on the prepared baking sheet, spacing them evenly. Brush the tops with heavy cream or milk to promote browning and a shiny finish.
- Bake: Bake for 12 to 20 minutes, or until the scones are golden brown and cooked through. Remove from the oven and transfer to a wire rack to cool slightly.
- Make Glaze: In a small bowl, whisk together the confectioners' sugar and fresh lemon juice until smooth to create a tangy glaze.
- Finish and Serve: Drizzle the lemon glaze over the warm scones before serving for a burst of sweetness and citrus flavor.
Notes
- Use cold butter and cream cheese to achieve flaky and tender scones.
- Do not overwork the dough to avoid tough scones.
- Frozen blueberries can be used but should be added without thawing to prevent bleeding.
- Adjust buttermilk amount as needed; the dough should be moist but not sticky.
- Brush scones with cream or milk for a nicely browned top.
- Glaze is best applied when scones are warm to help it set nicely.
