Lemon Blueberry Scones Glaze (Printable)

Buttery scones bursting with blueberries and lemon zest, finished with a tangy lemon glaze for a bright touch.

# What's Needed:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1/3 cup granulated sugar
03 - 2 tsp baking powder
04 - 1/2 tsp baking soda
05 - 1/2 tsp salt
06 - 1 tbsp 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 tsp pure vanilla extract
11 - 2 tbsp fresh lemon juice

→ Fruit

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

→ Lemon Glaze

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

# How to Make It:

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

# Tips for Success:

01 -
  • The lemon zest in the dough makes every bite bright without being sharp.
  • Blueberries stay whole and jammy instead of turning the dough purple.
  • That glaze hardens just enough to crack when you bite in.
02 -
  • Cold butter is non-negotiable, warm butter makes the dough heavy and flat.
  • Do not overmix the dough or the scones will be tough instead of tender.
  • If using frozen blueberries, add them still frozen or they will turn the dough blue and soggy.
03 -
  • Freeze the butter for ten minutes before cutting it in, it makes the whole process easier and the scones flakier.
  • Use a bench scraper to cut the dough cleanly without twisting, twisting seals the edges and they will not rise as well.
  • Taste the glaze before drizzling, if it is too tart, add a bit more powdered sugar.

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