Quick and Easy Glazed Lemon Blueberry Scones

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Soft, flaky, buttery, and filled with juicy blueberries, these Glazed Lemon Blueberry Scones are topped with sweet and tangy lemon glaze. Enjoy this refreshing twist of lemon and blueberry with this effortless recipe, perfect for beginners.

Quick and Easy Glazed Lemon Blueberry Scones

How do I know if my scone dough is ready?

Gently knead the dough until no big lumps of flour remain and the dough can be formed into a disc. If the dough is too sticky, add 1 tablespoon of flour at a time. The dough is ready when it can hold its shape and it’s not too dry or too wet.\

Can I use frozen blueberries?

I recommend using fresh blueberries because frozen blueberries can release extra moisture during the kneading and baking process. So, the texture of the scones will change.

Quick and Easy Glazed Lemon Blueberry Scones

Can I make the dough ahead of time?

Yes, you can make this scone dough, shape it into a disc, wrap it in plastic wrap, and refrigerate it for 2-3 days before ready to bake.

Store leftover scones:

Store glazed scones leftovers in an airtight container for 1-2 days at room temperature, or for up to 5 days in the refrigerator.

Quick and Easy Glazed Lemon Blueberry Scones

Quick and Easy Glazed Lemon Blueberry Scones

Quick and Easy Glazed Lemon Blueberry Scones

Sweet, tangy, and full of jammy, juicy blueberries, these Glazed Lemon Blueberry Scones have a soft, flaky texture.
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Course: Dessert
Cuisine: American
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
Servings: 8 Servings
Calories: 373kcal
Author: Kathy

Ingredients

  • 1 large egg
  • ½ cup buttermilk
  • 1 tsp vanilla extract
  • ¼ tsp lemon extract, optional
  • ½ cup granulated sugar
  • zest of one medium lemon
  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • ¼ tsp baking soda
  • ½ tsp salt
  • ¼ tsp ground cinnamon
  • ½ cup (1 stick) unsalted butter, cold and cubed
  • 1 ¼ cups fresh blueberries

For brushing:

  • 1 tbsp heavy cream
  • 1 tbsp coarse sugar

For the lemon glaze:

  • 1 cup confectioners sugar
  • 2 tbsp freshly squeezed lemon juice
  • 1 tbsp unsalted butter, melted

Instructions

  • Line a baking sheet with parchment paper. Set aside.
  • In a mixing bowl, whisk together an egg, buttermilk, vanilla extract, and lemon extract. Set aside.
  • In a separate bowl, mix together granulated sugar and lemon zest. Add the remaining dry ingredients - all-purpose flour, baking powder, baking soda, salt, and cinnamon. Then, add cubed cold butter and combine using a pastry blender or your hands until the mixture resembles coarse crumbs.
  • Gently add the wet ingredients and the blueberries to the butter mixture and mix with a rubber spatula until just combined. Don’t overmix. Flour your hands (the dough will be sticky) and transfer the dough to the lightly floured surface. The dough will be slightly sticky. Knead the dough slightly and form an 8-inch circle. Cut into 8 wedges using a sharp knife or a bench scraper.
  • Place the scones on the prepared baking sheet, leaving about 2 inches between each scone. Brush with heavy cream and sprinkle with coarse sugar. Refrigerate for about 20 minutes.
  • Preheat the oven to 400°F. Bake the scones for 20-25 minutes or until golden on top and the edges are golden brown. Remove from the oven and let cool completely.
  • While the scones are cooling, prepare the lemon glaze. In a small bowl, whisk together confectioners sugar, lemon juice, and melted butter until smooth. Drizzle the lemon glaze over the cooled scones. Enjoy!

Nutrition

Calories: 373kcal | Carbohydrates: 56.8g | Protein: 4.8g | Fat: 14.4g | Saturated Fat: 9.9g | Sodium: 214mg | Potassium: 216mg | Fiber: 1.5g | Sugar: 31.1g | Calcium: 83mg | Iron: 2mg

Frequently Asked Questions about Glazed Lemon Blueberry Scones

Quick and Easy Glazed Lemon Blueberry Scones

1. Why do I need to refrigerate the scones before baking?

Chilling the scones before baking helps to keep the pieces of butter cold in the dough, as a result, the scones will have a flaky texture in the center. Also, chilling the scones prevents them from spreading too much during the baking process.

2. What if my dough is too sticky?

If your dough is too sticky to handle, add 1 tablespoon of flour at a time. Also, flour your hands before kneading and forming a circle.

3. Can I use a different type of flour?

Unfortunately, I can’t recommend making these scones with other types of flour, because all-purpose flour gives the best results.

4. How do I get a crunchy top on my scones?

There are no secrets. To get a crunchy top on the scones just brush them with 1 tablespoon of heavy cream and sprinkle with sugar before baking.

5. How long should I bake the scones?

Bake the scones at 400°F for 20-25 minutes or until golden on top and the edges are golden brown.

6. What if my scones spread too much during baking?

One of the important steps of this recipe is chilling the dough, this prevents scones from spreading too much. If your scones still spread too much during baking, try to shape them back with a spoon or spatula and place them back in the oven to continue baking.

Quick and Easy Glazed Lemon Blueberry Scones

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