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)

How to Make Glazed Lemon Blueberry Scones


  • 1Heat oven to 400'F.
  • 2First, 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.
  • 3Make 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.
  • 4Press 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.
  • 5Mix together a small amount of heavy cream and a dash of vanilla. Brush the tops of the scones and sprinkle with a little sugar.
  • 6Place 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.
  • 7Lemon 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!

Printable Recipe Card

About Glazed Lemon Blueberry Scones

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

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