Blueberry Scones with Lemon Glaze
I highly recommend this easy recipe for blueberry scones with lemon glaze, but be warned, these scones are very addictive. We had a friend’s daughter staying with us for a few days, so I decided to make an extra special breakfast by making Tyler Florence’s blueberry scones. They turned out much easier to make than I imagined, and they tasted FANTASTIC. I loved the sweet blueberries with the sweet/tart lemon glaze. This easy homemade scone recipe was a huge hit with everyone! I tried one bite and ended up eating the whole scone–I couldn’t stop myself.
Blueberry Scones with Lemon Glaze
Scones:
- 2 cups of flour
- 1 tbsp baking powder
- ½ tsp salt
- 2 tbsp sugar
- 5 tbsp unsalted butter, cold, cut into chunks
- 1 cup heavy cream, plus more for brushing on top of scones
- 1½ cups of fresh blueberries
Lemon Glaze:
- ½ cup lemon juice, freshly squeezed
- 2 cups powdered sugar, sifted
- Zest from 1 small lemon
- 1 tbsp unsalted butter
How to Make Blueberry Scones with Lemon Glaze
Preheat the oven to 400 degrees.
Prepare the scones by sifting together the dry ingredients into a bowl. Using 2 forks, cut in the butter to coat the pieces with the flour. The mixture should look like coarse crumbs.
Make a well in the center and pour in the heavy cream.
Fold everything together until just mixed; do not overwork the dough.
Fold the blueberries into the dough, taking care not to mash the berries.
Press the dough onto a lightly floured surface and form into a rectangle.
Cut the rectangle in half, then cut it in half again, making four squares.
Cut the squares in half diagonally, making a triangular shape.
Place the scones on a baking sheet lined with a Silpat mat, then brush the top with a bit of heavy cream.
Bake for 15-20 minutes or until golden brown. Let the scones cool before you apply the lemon glaze.
Prepare the lemon glaze by placing all the ingredients in a microwave-safe bowl. Place in the microwave and cook for 30 seconds.
Whisk the glaze to smooth out any lumps, then drizzle it over each scone.
Serve immediately. Enjoy!
Equipment
Ingredients
Scones:
- 2 cups of flour
- 1 tbsp baking powder
- ½ tsp salt
- 2 tbsp sugar
- 5 tbsp unsalted butter cold, cut into chunks
- 1 cup heavy cream plus more for brushing on top of scones
- 1½ cups of fresh blueberries
Lemon Glaze:
- ½ cup lemon juice freshly squeezed
- 2 cups powdered sugar sifted
- Zest from 1 small lemon
- 1 tbsp unsalted butter
Instructions
- Preheat the oven to 400 degrees.
- Prepare the scones by sifting together the dry ingredients into a bowl. Using 2 forks, cut in the butter to coat the pieces with the flour. The mixture should look like coarse crumbs.
- Make a well in the center and pour in the heavy cream.
- Fold everything together until just mixed; do not overwork the dough.
- Fold the blueberries into the dough, taking care not to mash the berries.
- Press the dough onto a lightly floured surface and form into a rectangle.
- Cut the rectangle in half, then cut it in half again, making four squares.
- Cut the squares in half diagonally, making a triangular shape.
- Place the scones on a baking sheet lined with a Silpat mat, then brush the top with a bit of heavy cream.
- Bake for 15-20 minutes or until golden brown.
- Let the scones cool before you apply the lemon glaze.
- Prepare the lemon glaze by placing all the ingredients in a microwave-safe bowl. Place in the microwave and cook for 30 seconds.
- Whisk the glaze to smooth out any lumps, then drizzle it over each scone.
- Serve immediately. Enjoy!
I love this scone recipe, Pam. It's so buttery and flakey and versatile too. I wrote a post about it today and shared the recipe. Thanks.
Nice to meet you with this fantastic recipe, ciao Flavia
I have always wanted to make scones – this recipe looks like something I can do. Thanks for sharing!!
Just made these this morning and they were delicious! Even my picky children loved it. I will be making this again and again. Thank you.
Omg! I think you just killed me with this recipe! I never thought to make any dessert with blueberries with a lemon glaze! This is spetacular!!! I think my husband fell in love with me all over again!
I’ve never made scones and have been wanting too. This recipe looks good and easy, I will be trying this soon. I have a question but not about the recipe. I’m wondering where you got the fork in the picture? I love that design. Thanks.
I got the fork at Cost Plus World Market several years ago. I hope this helps.
Cheers,
Pam
Thanks. I’ll have to go there and see if they have anything similar. Is it just the photo or are the blueberries huge? They look ginormous in the picture.
They were big fresh blueberries but I am smaller ones would be just fine.
I know this is a bit off subject but I must know where this silver wear came from?! I love the handle as much as I love the recipe!!
I got the fork at Cost Plus World Market several years ago. I hope this helps.
Cheers,
Pam
YUMMMM! I just made these for breakfast this morning, and they are so delicious. Too bad they’re so filling, or I would probably eat like 4.
YUMMMM! I just made these for breakfast this morning, and they are so delicious. Too bad they’re so filling, or I would probably eat like 4. My picky 2 year old also loves them, he calls them cookies.
Do you think I could use fresh blueberries that I have frozen?
Thanks
Yes, I think that would be fine. Don’t thaw them first otherwise they will turn your dough blue.
Pam
Not sure if butter wasn’t cold enough or too much cream…I got scone cookies as the mixture too wet. Maybe cold bow/ pastry cutter and add cream just until a firm dough. Tasty!
Sorry, but I’ve mad scones many times, and I did not like this recipe! Too wet! Will try one of my other scone recipes with blueberries!