Lemon Blueberry Scones Glaze (Printable Version)

Buttery scones bursting with blueberries and lemon zest, finished with a tangy citrus glaze.

# What You'll Need:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1/3 cup granulated sugar
03 - 2 teaspoons baking powder
04 - 1/2 teaspoon baking soda
05 - 1/2 teaspoon salt
06 - 1 tablespoon finely grated lemon zest

→ Wet Ingredients

07 - 1/2 cup unsalted butter, cold and cubed
08 - 2/3 cup heavy cream, plus extra for brushing
09 - 1 large egg
10 - 2 teaspoons pure vanilla extract
11 - 2 tablespoons fresh lemon juice

→ Fruit

12 - 1 cup fresh blueberries (or frozen, unthawed)

→ Lemon Glaze

13 - 1 cup powdered sugar, sifted
14 - 2 to 3 tablespoons fresh lemon juice
15 - 1/2 teaspoon lemon zest

# Step-by-Step:

01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and lemon zest.
03 - Add cold, cubed butter to the dry mixture. Use a pastry cutter or fingertips to blend until the texture resembles coarse crumbs.
04 - In a separate bowl, whisk heavy cream, egg, vanilla extract, and lemon juice until well combined.
05 - Pour wet ingredients into the dry mixture and stir gently until a shaggy dough just forms.
06 - Fold in the blueberries carefully to distribute without crushing.
07 - Turn dough onto a floured surface and pat into a 7-inch round about 1 inch thick.
08 - Slice dough into 8 wedges and place on the prepared baking sheet, spacing slightly apart.
09 - Lightly brush the tops with additional heavy cream.
10 - Bake for 16 to 18 minutes until golden and cooked through. Cool on a wire rack.
11 - Whisk together powdered sugar, lemon juice, and lemon zest until smooth and drizzle-able.
12 - Drizzle glaze over mostly cooled scones and allow to set before serving.

# Expert Advice:

01 -
  • The cold butter creates pockets of flakiness that make every bite feel like a small victory.
  • Fresh lemon and blueberries taste bright and alive, not like something from a box.
  • They come together fast enough that you can decide to bake them and still have them ready before anyone finishes their coffee.
02 -
  • Cold butter is the secret to flaky scones, if it softens before baking you lose the texture, so work fast and keep everything chilled.
  • Frozen blueberries must stay frozen until you fold them in, or they bleed purple streaks and turn the dough wet and gray.
  • Overworking the dough makes scones tough and dense, stop mixing the second it comes together even if it looks rough.
03 -
  • Grate frozen butter on a box grater if you want perfectly cold shreds that work into the dough fast without melting.
  • Chill your shaped dough in the fridge for 15 minutes before baking if your kitchen is warm, it helps them hold their shape and rise higher.
  • Zest your lemons over the sugar and rub them together with your fingers to release the oils, it makes the whole scone taste brighter.

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