Lemon Blueberry Scone Recipe
These Lemon Blueberry Scones are a delightful brunch or afternoon snack. They are crumbly, moist, and topped with a tangy lemon glaze proving once again that lemons and blueberries are a match made in heaven.
Prep Time10 minutes mins
Cook Time15 minutes mins
Glaze/Resting time35 minutes mins
Total Time25 minutes mins
Course: Breakfast
Cuisine: American, English
Servings: 8 people
Calories: 368kcal
Author: The Carefree Kitchen
- 2 cups All-Purpose Flour
- 5 Tablespoons Butter cold
- 1 Tablespoon Baking Powder
- 3 Tablespoons Sugar
- ½ teaspoon Salt
- 1 cup Heavy Cream
- 1 cup Blueberries fresh
- 1 ½ Tablespoons Lemon Zest
- 2 Tablespoons Milk for brushing
- 1 Tablespoon Sugar for sprinkling
Lemon Glaze
- 1 cup Powdered Sugar
- 2-3 Tablespoons Lemon Juice
Preheat oven to 425 degrees F.
In a food processor, add your flour and butter. Pulse about 10 times, or until the mixture resembles cornmeal.
Add baking powder, sugar and salt. Pulse again to mix.
Transfer this butter and flour mixture to a large mixing bowl. Add the cream, and mix until the dry ingredients are wet. Add the lemon zest and the blueberries and carefully fold in with a rubber spatula, trying not to mash the blueberries. Do not overmix!
Spray a 9-10" cake pan with non-stick spray, then gently and evenly pat the scone dough in the bottom of the cake pan.
Invert the dough onto a baking sheet with parchment paper. Use a knife to slice into 8 even triangles.
Separate the scones a little on the prepared baking sheet. Brush the tops of the scones with milk and sprinkle with granulated sugar.
Bake at 425 for 15-18 minutes, or until golden brown.
Meanwhile, make your lemon glaze. Add the powdered sugar and 2 Tablespoons of lemon juice to a small bowl and mix well, making sure there are no lumps of sugar. Add up to 1 tablespoon more lemon juice as needed to reach the desired consistency.
Drizzle the hot scones with the lemon glaze, and let them cool for at least 5 minutes before serving. Enjoy!
Calories: 368kcal | Carbohydrates: 48g | Protein: 4g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 59mg | Sodium: 221mg | Potassium: 221mg | Fiber: 1g | Sugar: 21g | Vitamin A: 665IU | Vitamin C: 4.9mg | Calcium: 91mg | Iron: 1.6mg