Lemon Blueberry Scones

Prep time: 20 mins | Bake time: 18–22 mins | Yields: 8 scones

Ingredients

For the Scones	For the Lemon Glaze
2 cups All-purpose flour	1 cup Powdered sugar
1/2 cup Granulated sugar	2 tbsp Fresh lemon juice
2 1/2 tsp Baking powder	1 tsp Lemon zest
1/2 tsp Salt	1 tbsp Heavy cream (optional, for thickness)
1 tbsp Lemon zest (about 2 lemons)
1/2 cup Unsalted butter (cold and grated)
1/2 cup Heavy cream (cold)
1 Large egg
1 tsp Vanilla extract
1 cup Fresh blueberries

Instructions

1. Prep the Dry Mix

In a large bowl, whisk together the flour, sugar, baking powder, salt, and lemon zest. The zest is best rubbed into the sugar with your fingertips to release the citrus oils.

2. Incorporate the Butter

Take your cold, grated butter and add it to the flour mixture. Use a pastry cutter or two forks to mix until the mixture resembles coarse crumbs.

Pro Tip: Keep the butter as cold as possible. If it starts to soften, pop the bowl in the freezer for 5 minutes.

3. Mix the Wet Ingredients

In a separate small bowl, whisk together the heavy cream, egg, and vanilla extract.

4. Combine

Pour the wet ingredients into the dry ingredients. Gently fold with a spatula until just combined. Fold in the blueberries carefully so they don’t burst and turn the dough purple.

5. Shape and Chill

Turn the dough onto a lightly floured surface. Work it into an 8-inch disc (about 1 inch thick). Cut the disc into 8 wedges (like a pizza).

Crucial Step: Place the wedges on a baking sheet and refrigerate for at least 15–30 minutes. This prevents them from spreading too much in the oven.

6. Bake

Preheat your oven to 400°F (200°C). Brush the tops of the scones with a little extra heavy cream and a sprinkle of sugar if desired. Bake for 18–22 minutes or until the tops are golden brown.

7. Glaze

While the scones cool, whisk the powdered sugar, lemon juice, and zest together. Once the scones are slightly warm (not hot!), drizzle the glaze generously over the top.

Success Tips

Don’t Overmix: Overworking the dough makes the scones tough. Mix until the flour just disappears.
Frozen Blueberries: If using frozen berries, do not thaw them first; add them straight from the freezer.
Cold is Key: Using cold cream and cold butter creates those flaky layers.