Blueberry Scones with Lemon Glaze: Your New Brunch Favorite

Blueberry Scones with Lemon Glaze

Imagine waking up to the aroma of freshly baked goods, a sweet, bright start that feels like a little golden ray of sunshine gracing your breakfast table. That’s exactly the magic these Blueberry Scones with Lemon Glaze bring into our home – a truly satisfying experience from the moment you pull those golden-brown beauties out of the oven. Their warm, inviting fragrance promises flaky goodness and juicy blueberries, instantly lifting your spirits and setting a joyful tone for the day ahead.

For years, scones were my baking nemesis; I remember countless kitchen fails resulting in tough, dry hockey pucks that almost had me throwing in the towel entirely. But then, a little family secret – always, use super cold butter and handle the dough as little as possible – changed everything, unlocking what felt like a secret level in my baking journey. Suddenly, these tender-crumbed blueberry scones became a celebrated fixture in our weekend rotation, a testament to perseverance and the power of a good tip! If you’re a fan of blueberry desserts, you might also love our blueberry cookies with lemon glaze for another zesty treat.

Each bite is a delightful explosion, with sweet, plump berries perfectly complemented by the tender, rich scone, all brought together by the tangy, sweet lemon glaze that literally makes your taste buds sing. It’s more than just a breakfast pastry; it’s truly a celebration of a small baking victory that now brings so much warmth and joy to our table. Ready to experience this pure bliss for yourself and learn how to make these incredible Blueberry Scones with Lemon Glaze? You can find more inspiration and tips for delightful bakes right here, or even check out this fantastic recipe on TasteCharm to compare notes!

Blueberry Scones with Lemon Glaze: Your New Brunch Favorite

Recipe by MayaCourse: DessertsCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

These Blueberry Scones with Lemon Glaze are flaky, tender, and bursting with juicy blueberries, topped with a bright, zesty lemon glaze. Perfect for breakfast or brunch!

Ingredients

• 2 cups all-purpose flour, plus more for dusting

• 1/4 cup granulated sugar

• 1 tablespoon baking powder

• 1/2 teaspoon salt

• 1/2 cup (1 stick) unsalted butter, very cold and cut into 1/2-inch cubes

• 1/2 cup milk (whole milk preferred), very cold

• 1 large egg, cold

• 1 teaspoon vanilla extract

• 1 cup fresh blueberries

• For the Lemon Glaze:

• 1 cup powdered sugar

• 2-3 tablespoons fresh lemon juice

Directions

• Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
• In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
• Add the very cold butter cubes to the dry ingredients. Using a pastry blender, two knives, or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining.
• In a separate small bowl, whisk together the cold milk, egg, and vanilla extract.
• Pour the wet ingredients into the dry ingredients. Mix with a spatula or your hands until just combined. Be careful not to overmix; the dough will be shaggy.
• Gently fold in the fresh blueberries until evenly distributed.
• Turn the dough out onto a lightly floured surface. Gently pat the dough into a 3/4-inch thick circle (about 8 inches in diameter).
• Cut the circle into 8 wedges using a sharp knife or a bench scraper. Place the wedges on the prepared baking sheet, leaving about an inch between each scone.
• Bake for 15-18 minutes, or until the tops are golden brown and a wooden skewer inserted into the center comes out clean.
• While the scones cool slightly, prepare the lemon glaze: In a small bowl, whisk together the powdered sugar and 2 tablespoons of lemon juice until smooth. Add more lemon juice, a teaspoon at a time, until you reach your desired drizzling consistency.
• Once the scones have cooled for about 10-15 minutes, drizzle generously with the lemon glaze. Serve warm or at room temperature.

Notes

• The Butter Secret: For incredibly flaky scones, keep your butter *extremely* cold, almost frozen. You can even cube it and pop it in the freezer for 10-15 minutes before adding to the flour. Those tiny bits of cold butter create steam in the oven, giving you those coveted flaky layers.
• Don’t Overmix: Scone dough is a bit like pie crust – less handling is more! Overmixing develops the gluten, leading to tough scones. Mix just until the ingredients come together, even if it looks a little shaggy. Trust the process, it’s worth it!
• Fresh vs. Frozen Blueberries: Fresh blueberries are wonderful here, but frozen ones work too! If using frozen, do not thaw them. Toss them directly into the dough while still frozen to prevent them from bleeding too much color into the scones.