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Lemon Blueberry Scones Recipe!

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  • Author: Emily
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 16 servings 1x
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Description

ย Start your day with the delightful flavors of Lemon Blueberry Scones. These tender, flaky scones are bursting with juicy blueberries and a zesty lemon flavor, topped with a sweet lemon glaze. Perfect for breakfast, brunch, or an afternoon treat.


Ingredients

Units Scale

Lemon Blueberry Scones:

  • 1 cup milk (2%)
  • 4 eggs, lightly beaten
  • 2 teaspoons vanilla extract
  • 2 tablespoons lemon zest (from 1 lemon)
  • 1/2 cup sugar
  • 4 cups all-purpose flour
  • 2 tablespoons baking powder
  • 1 teaspoon salt
  • 1 1/2 cups butter, unsalted, cold, cut into cubes
  • 2 cups blueberries, fresh
  • 1 tablespoon all-purpose flour
  • 1 egg white, beaten

Lemon Glaze:

  • 3 cups powdered sugar
  • 6 tablespoons milk
  • 1 teaspoon vanilla extract
  • 2 tablespoons lemon juice, freshly squeezed

Instructions

  1. Preheat Oven and Prepare Baking Sheets: Preheat your oven to 400ยฐF. Line 2 baking sheets with parchment paper and set aside.
  2. Mix Wet Ingredients: In a medium bowl, whisk together the milk, eggs, vanilla extract, lemon zest, and sugar. Set aside.
  3. Mix Dry Ingredients: In a large mixing bowl, combine the flour, baking powder, and salt.
  4. Cut Butter into Flour: Cut the cold butter into the dry ingredients using a pastry cutter until the size of large peas. Stir in the wet ingredients until just combined.
  5. Fold in Blueberries: Sprinkle 1 tablespoon of flour over the blueberries and gently fold them into the dough.
  6. Shape Scones: Transfer the dough to a lightly floured surface. Cut into 2 pieces. Gently roll out each piece, fold the dough over itself 4-5 times. Shape into discs or rectangles about 1-inch thick. Cut into wedges, squares, or use a biscuit cutter. Repeat with the other piece. Transfer scones to a baking sheet and brush with egg white.
  7. Bake: Bake for 18 to 20 minutes, or until golden brown. Transfer to cooling racks.
  8. Make Lemon Glaze: In a medium bowl, mix powdered sugar, milk, vanilla, and lemon juice until smooth. Adjust consistency with milk or sugar.
  9. Drizzle Scones with Glaze and Serve: While scones are warm, drizzle lemon glaze over each scone. Let them stand until the glaze sets, then serve.

Notes

  • Use very cold butter for flaky scones; frozen butter can be grated.
  • Store in an airtight container at room temperature for 1-2 days or in the fridge for up to 3 days.
  • To freeze, wrap each scone individually in plastic wrap or a freezer bag for up to 3 months.
  • Nutritional information is a rough estimate and can vary.

Nutrition

  • Serving Size: 1 scone with glaze
  • Calories: 300
  • Sugar: 20g
  • Sodium: 250mg
  • Fat: 15g
  • Saturated Fat: 10g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 40g
  • Fiber: 2g
  • Protein: 5g
  • Cholesterol: 50mg