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Blueberry Scones with Lemon Glaze

Blueberry Scones with Lemon Glaze
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Golden, flaky blueberry scones topped with a refreshing lemon glaze, perfect for breakfast or a sweet treat with tea.

Ingredients

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  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup cold unsalted butter, cubed
  • 1/2 cup heavy cream
  • 1 large egg
  • 1 cup fresh blueberries
  • 1 teaspoon lemon zest
  • 1/2 cup powdered sugar
  • 1 tablespoon lemon juice

Instructions

  1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt. Add the cold, cubed butter and cut it into the dry ingredients until the mixture resembles coarse crumbs.
  3. In a separate bowl, whisk the cream, egg, and lemon zest, then add to the dry ingredients. Stir gently until the dough just comes together.
  4. Gently fold in the blueberries.
  5. Turn the dough onto a floured surface and gently pat it into a 1-inch thick circle. Cut into 8 wedges and place on the prepared baking sheet.
  6. Bake for 18-20 minutes, or until golden brown. Let the scones cool slightly before glazing.
  7. For the glaze, mix powdered sugar and lemon juice until smooth, then drizzle over the warm scones.

Notes

  • Use cold butter for flaky scones.
  • Do not overmix the dough for a tender texture.
  • Store leftovers in an airtight container for up to 2 days.

Nutrition

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