Blueberry Lemon Glaze Scones
These blueberry lemon glaze scones are perfectly buttery sweet and tart, with a slightly crunchy exterior and tender interior, finished with a lovely zesty glaze! They’re my FAVORITE treat to whip up whenever I have guests over at my house or need to bring a treat to brunch. It’s a no-brainer because they come together SO SO quickly and easily!
What you’ll need
- Food scale: the most accurate way (and my favorite way!) to measure ingredients for baking
- Mixing bowls
- Silicone spatula
- Parchment paper
- Baking sheet
- Sharp knife
- Pastry brush
- Granulated sugar
- Kosher salt
- Baking powder
- Unsalted butter
- Fresh or frozen blueberries
- Pure vanilla extract
- Powdered sugar
How to make blueberry lemon glaze scones
- In a large bowl, combine flour, sugar, salt, and baking powder. Toss in cubed cold butter, coating each piece of butter in the flour. Flatten the butter in your hands between your thumbs and fingers, working the butter into the flour, leaving some larger pieces of butter, and some smaller pea sized pieces. MAKE SURE EVERYTHING REMAINS COLD. You don’t want the butter to start melting. Toss in the blueberries.
- In a separate bowl or glass measuring cup, combine the buttermilk, egg, vanilla, and lemon juice and whisk well.
- Add the wet ingredients into the dry, and then fold together gently to bring the dough together.
- Dump dough out onto a lightly floured surface and knead 2-3 times very gently to bring together. Flatten into an 8inch circle and cut into 8 each pieces (like slicing a pizza). Place pieces onto a parchment lined baking sheet and freeze for 15-20 minutes. Preheat oven to 425 degrees F.
- Brush scones with buttermilk and optionally sprinkle with raw turbinado sugar. Place scones into oven and lower temp to 400 F. Bake for about 25 minutes, until scones have a golden exterior. Let cool and then transfer onto a wire rack.
- To make the glaze, combine all ingredients and whisk together until you get a thick and pourable consistency.
- Drizzle glaze on each scone, let set, and ENJOY!
- Similar to pie dough, it is extremely important to keep all ingredients COLD COLD COLD! You want the butter to stay nice and chilled throughout the whole process to end up with these perfectly tender scones. Whenever I’m working on a separate step, I like to stick other ingredients or prepared ingredients in the fridge in the meantime.
- If you don’t have buttermilk on hand, heavy cream or half and half work wonderfully as well.
Other recipes to try:
- Peanut Butter Marshmallow Chocolate Chip Cookies
- Caramel Shortbread Cookies
- carrot tea cakes w lemon glaze
perfectly buttery sweet and tart scones with a slightly crunchy exterior and tender interior, finished with a lovely zesty glaze!
for blueberry scones
- 2 c (256g) all purpose flour
- 1/2 c (100g) granulated sugar
- 1 tsp kosher salt
- 1 TB baking powder
- 1/2 c (113g) unsalted butter, cold, cubed
- 1 1/2 c fresh or frozen blueberries
- 1/2 c buttermilk
- 1 large egg
- 2 tsp pure vanilla extract
- 2 TB fresh lemon juice
for lemon glaze
- 1 1/2 c (185g) powdered sugar
- 1 tsp lemon zest
- 1 TB lemon juice
- 1 TB or more water to reach desired consistency
Prepare the scones
- In a large bowl, whisk together flour, sugar, salt, and baking powder. Add cold cubed butter, toss around to coat each piece. Working quickly, flatten each piece of butter in your hands with your thumbs and rub the butter into the flour. Keep doing this until you end up with varying sized pieces of butter in the flour. Add blueberries and toss around to combine.
- In a separate bowl, combine buttermilk, egg, vanilla, and lemon juice. Whisk well to combine.
- Add wet ingredients to dry ingredients and fold gently to combine. Dump dough onto a lightly floured surface. Gently bring dough together and knead 2-3 times, then flatten into about an 8-inch circle. Make sure everything is nice and cold. If dough is not cool to touch, place onto a baking sheet and chill in freezer for 10 minutes.
- With a sharp knife, cut into 8 equal pieces (like cutting a pizza). Place each piece onto a parchment lined baking sheet and freeze for 15-20 minutes. PRE HEAT OVEN to 425 degrees F.
- Brush scones with buttermilk and optionally sprinkle with turbinado sugar. Place scones into oven and lower temperature to 400 F. Bake for about 25 minutes, until scones are golden on top. Let cool completely and then transfer to wire rack.
Glaze and finish
- In a medium bowl, whisk together all the glaze ingredients until its a thick pourable consistency, adding more powdered sugar or more water to reach the correct consistency.
- When the scones have cooled, drizzle desired amount of glaze on top. Let glaze set and enjoy!