Glazed Lemon Blueberry Scones

Angela (Grammy) Derby


Fresh scones are so much better than store bought ones! They're so fresh, moist and tender...well, there's just no comparison.

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2 c
unbleached white flour
2 tsp
baking powder
3 Tbsp
granulated sugar
1/2 tsp
1/2 c
(1 stick) cold butter (cut into small pieces)
1 c
fresh blueberries
zest of 1 lemon, grated fine
1 c
heavy cream (plus more for the top of scones)
1/4-1/2 tsp
vanilla extract (just a dash)
for topping scones after baking
1 c
confectioners' sugar
3-5 Tbsp
lemon juice (add 1 tbsp. at a time)

Directions Step-By-Step

Heat oven to 400'F.
First, sift the dry ingredients together in a large bowl.

Using 2 forks or your fingers, cut in the butter to coat the pieces with the flour. (I did this by hand). The mixture should end up looking like coarse crumbs.
Make a well in the center and pour in the heavy cream & lemon zest. Fold everything together until just mixed; do not over work the dough or the scones will be tough. Gently, fold the blueberries into the dough, taking care not to mash them.
Press the dough onto a lightly floured surface and form into a rectangle. (Don't use a rolling pin, it will smash the berries.) Cut the rectangle in half then cut the pieces into half again, giving you 4 squares. Cut the squares in half on a diagonal to give you a triangle shape. Makes 8.
Mix together a small amount of heavy cream and a dash of vanilla. Brush the tops of the scones and sprinkle with a little sugar.
Place scones on an ungreased baking sheet and bake at 400'F until golden brown and the blueberries have burst, about 15-20 minutes. Let cool a bit before you apply the glaze.
Lemon Glaze:
Mix the confectioner's sugar and lemon juice (1 Tbsp. at a time) until the desired consistency. Whisk the glaze until all lumps are out, and drizzle over cooled scones.
You'll never buy scones again!

About this Recipe

Course/Dish: Other Breakfast
Main Ingredient: Flour
Regional Style: English