Lemon Blueberry Scones Recipe

These Lemon Blueberry Scones are simple to make, very soft, and have a sweet lemon glaze on top. Great for brunch or breakfast!

Easy Blueberry Muffins Recipe


SERVINGS: 8 SCONES LEMON BLUEBERRY SCONES: – 2 cups (250 grams) all-purpose flour (spooned & leveled) – 1/3 cup (65 grams) granulated sugar – 1 tablespoon baking powder – 1/2 teaspoon salt – 6 tablespoons (85 grams) cold unsalted butter , cubed into small piece – 1 cup (145 grams) fresh blueberrie – 1 tablespoon fresh lemon zest – 1/2 cup (120 ml) cold heavy whipping cream , plus a little extra for the tops of the scone – 1 large egg – 1 teaspoon pure vanilla extract LEMON GLAZE: – 1 cup (120 grams) powdered sugar – 1.5-2 tablespoons (23-30 ml) fresh lemon juice


Warm the oven up to 400°F. Put a silicone baking mat or parchment paper on a large baking sheet and set it aside. 

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Stir flour, granulated sugar, baking powder, and salt in a large bowl. Cut the cubed butter into the dry ingredients with a pastry blender or fork into pea-sized crumbs. Add blueberries and lemon zest gently.

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Whisk heavy whipping cream, egg, and vanilla extract in a separate bowl until combined. Avoid overmixing the dough by pouring the mixture into the dry ingredients and gently folding.

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After forming a ball, flatten the dough into a 1-inch circle on lightly floured surface. Cut 8 equal dough triangles. Triangles on the baking sheet should be spaced. Glaze each scone with heavy whipping cream.

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If you want a light golden brown color, bake at 400°F for 20 to 25 minutes. Take them out of the oven and let them cool for 10 minutes on the baking sheet.

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Whisk powdered sugar and fresh lemon juice in a bowl. If needed, thin glaze with lemon juice. Thin glazes thicken with powdered sugar. Serve glazed scones and enjoy!

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