Lemon Blueberry Scones

These lemon blueberry scones are rich and tender, with juicy blueberries in every bite and a refreshing sweet and tangy lemon glaze on top!

• Preparation Time: 25 mins
• Cooking Time: 20 mins
• Total Time: 45 mins
• Calories: 345 Calories

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 large egg
• 2 tablespoons heavy cream
• 1 tablespoon fresh lemon juice
• 1 cup fresh blueberries
• 1 lemon, zested
• 0.25 teaspoon salt
• 0.33333334326744 cup white sugar
• 0.25 teaspoon baking soda
• 0.5 cup heavy cream
• 0.25 cup powdered sugar
• 1.5 teaspoons fresh lemon juice
• 0.5 cup cold butter, cubed

Recipe Instructions

Step 1

Preheat the oven to 400 degrees F (200 degrees C). Line 2 baking sheets with parchment paper and set aside.

Step 2

Turn dough out onto a well floured surface. Gather dough in a circle using floured hands, kneading only slightly to incorporate any remaining dry ingredients. Flatten dough into a 9-inch round disc; cut disc into 8 triangles. Transfer scones using a bench scraper to the prepared baking sheets (4 scones per baking sheet). Brush scones with 2 tablespoons heavy cream.

Step 3

Bake in the preheated oven until light brown, 20 to 23 minutes. Remove from the oven and let cool completely, about 30 minutes.

Step 4

Whisk 1/2 cup heavy cream, egg, and lemon juice together in a small bowl using a fork until smooth; stir into flour mixture and mix just until slightly moistened.

Step 5

To make the scones: Combine flour, sugar, baking powder, lemon zest, salt, and baking soda in the bowl of a food processor; pulse 3 or 4 times to mix. Add butter and pulse until mixture resembles coarse crumbs, 20 to 25 times. Pour mixture into a large bowl. Fold in blueberries, making sure they are well coated with the dry ingredients.

Step 6

To make the lemon glaze: Mix powdered sugar and lemon juice together in a small bowl. Transfer to a small resealable plastic bag; snip the corner off of the bag using scissors, and drizzle cooled scones with glaze.