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Fluffy Bakery-Style Lemon Blueberry Scones with Bright Lemon Glaze

Three freshly baked lemon blueberry scones topped with thick white glaze and lemon zest on a white plate.
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Welcome! I’m Sarah, and I’m so happy you’re here. These fluffy lemon blueberry scones deliver bakery-quality texture at home. They are tender, buttery, and bursting with fresh blueberries and zesty lemon, finished with a simple, bright lemon glaze. This recipe is perfect for a quick breakfast, brunch, or afternoon tea.

Ingredients

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  • 2 1/2 cups all-purpose flour
  • 1/3 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
  • 1 tablespoon fresh lemon zest
  • 1 cup fresh or frozen blueberries (do not thaw if frozen)
  • 3/4 cup heavy cream, very cold
  • 1 large egg, lightly beaten (for egg wash)
  • 1 tablespoon milk (for egg wash)
  • 1 cup powdered sugar (for glaze)
  • 2 tablespoons fresh lemon juice (for glaze)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
  3. Add the cold, cubed butter to the dry ingredients. Use a pastry blender or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. This step helps create flaky scones.
  4. Stir in the lemon zest and blueberries gently. If using frozen blueberries, toss them lightly with 1 teaspoon of flour before adding to prevent sinking.
  5. Pour in the very cold heavy cream. Use a fork to mix until the dough just comes together. Do not overmix; a shaggy dough is what you want for tender scones.
  6. Turn the dough out onto a lightly floured surface. Gently pat the dough into a 3/4-inch thick circle or rectangle.
  7. Cut the dough into 8 wedges or use a round cutter to cut out scones. Place them on the prepared baking sheet, leaving about 1 inch between them.
  8. In a small bowl, whisk together the egg and milk for the egg wash. Brush the tops of the scones lightly with the wash.
  9. Bake for 15 to 18 minutes, or until the tops are lightly golden brown. Let the scones cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  10. While the scones cool, prepare the lemon glaze. Whisk together the powdered sugar and lemon juice until smooth. Add more powdered sugar for a thicker glaze or more lemon juice for a thinner one.
  11. Drizzle the lemon glaze over the cooled scones. Let the glaze set before serving.

Notes

  • For the best flaky texture, keep your butter and cream as cold as possible throughout the mixing process.
  • If you want taller scones, gently press the dough pieces close together before baking.
  • You can make these scones ahead of time; store cooled scones in an airtight container at room temperature for up to 2 days.

Nutrition

Find it online: https://cutcooktaste.com/lemon-blueberry-scones-recipe-easy-fluffy/