Description

Flavored with lemon zest and filled with bursting blueberries, you’ll love these soft and tender blueberry lemon scones with lemon glaze. Bake the scones right away or prep now and bake later for an irresistible breakfast treat!

Ingredients

Scones

1 1/4 cups fresh blueberries
3 cups all-purpose flour
1 Tbsp aluminum-free baking powder*
1 tsp salt
3/4 cup granulated sugar
2 tsp lemon zest
1 1/2 tsp vanilla extract
1 1/3 to 1 1/2 cups cold heavy cream

Topping

1 Tbsp cold heavy cream
2 tsp granulated sugar

Glaze

1 Tbsp unsalted butter, melted
1/8 tsp salt
2 tsp lemon zest
2 Tbsp lemon juice
3/4 cup powdered sugar

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Instructions

Flash freeze blueberries: Line a rimmed baking sheet with parchment paper and arrange fresh blueberries in a single layer; freeze for 1 hour. You can also use frozen blueberries (do not thaw).
Line two rimmed baking sheets with parchment paper.
Make scones: Whisk together flour, baking powder, salt, sugar, and lemon zest in a medium bowl. Combine vanilla with 1 1/3 cups heavy cream; drizzle cream over flour mixture and fold in just until flour is incorporated. Add blueberries and gently fold in just until a shaggy dough forms – if needed, add 2 more tablespoons cream.
Divide dough in half and turn out on a lightly floured board. Use lightly floured hands to pat each half into a 6-inch circle. Place the two circles of dough on prepared baking sheets and chill baking sheets in the freezer for 20 minutes while preheating oven to 425°F.
Cut each circle into 7 wedges and pull the wedges slightly apart, leaving an inch between them. Brush scones with cream and sprinkle with sugar.
Bake scones for 25 to 26 minutes, rotating baking sheets halfway through, until tops are set, edges are beginning to turn golden, and a toothpick inserted in the center comes out clean. Cool scones for 5 minutes on baking sheets before removing to a wire rack to cool.
Make glaze: Whisk together melted butter, salt, lemon zest and juice, and powdered sugar in a small bowl. Drizzle glaze over scones and let set before serving.
Store leftover scones in an airtight container at room temperature for up to 2 days. Reheat in a warm oven or for 15 seconds in the microwave before serving.

Notes

Baking powder: Use an aluminum-free baking powder to keep your scones from turning blue.

Make ahead: Cut each circle of dough into wedges on baking sheet; cover and freeze overnight. Brush with cream, sprinkle with sugar, and bake directly from the freezer, adding 1-2 minutes to baking time.

Freeze unbaked scones: For longer storage, wrap frozen scones tightly with plastic wrap and transfer to a freezer bag until ready to use. Freeze unbaked scones up to 1 month for best texture.