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–+ servings

Blueberry Scones with Lemon Glaze

Deliciously tender blueberry scones topped with a zesty lemon glaze, perfect for breakfast or an afternoon treat.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 290
Ingredients Method Nutrition Notes

Ingredients
  

Scone Base
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 tablespoon granulated sugar
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter cold and cubed
  • 1 cup fresh blueberries or frozen
  • 1/2 cup heavy cream
  • 1 large egg
Lemon Glaze
  • 1 cup powdered sugar
  • 2 tablespoons lemon juice freshly squeezed
  • 1 teaspoon lemon zest

Method
 

Prepare the Scones
  1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a mixing bowl, whisk together the flour, baking powder, sugar, and salt.
  3. Cut in the cold butter using a pastry cutter until the mixture resembles coarse crumbs.
  4. Gently fold in the blueberries.
  5. In a separate bowl, whisk together the heavy cream and egg.
  6. Add the wet ingredients to the dry ingredients and mix until just combined.
  7. Turn the dough onto a floured surface and knead gently a few times. Pat into a circle about 1 inch thick.
  8. Cut into wedges and place on the prepared baking sheet.
  9. Bake for 15-20 minutes or until golden brown.
Make the Lemon Glaze
  1. In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest until smooth.
  2. Drizzle the glaze over the warm scones once they are out of the oven.

Nutrition

Serving: 1servingCalories: 290kcalCarbohydrates: 40gProtein: 4gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gCholesterol: 50mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 10gVitamin A: 500IUVitamin C: 2mgCalcium: 50mgIron: 1mg

Notes

For best results, use fresh blueberries and serve the scones warm.

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