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Blueberry Scones with Lemon Glaze from KatiesCucina.com

Blueberry Scones with Lemon Glaze

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 8
Author Katie


Blueberry Scones:

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 2 tablespoons sugar
  • 5 tablespoons unsalted butter cold, cut in chunks
  • 1 cup fresh blueberries
  • 1 cup heavy cream plus more for brushing the scones

Lemon Glaze:

  • ½ cup freshly squeezed lemon juice
  • 1 cup confectioners' sugar sifted
  • 1 tablespoon unsalted butter
  • 1 lemon zest finely grated


For the Blueberry Scones:

  • Preheat the oven to 400 degrees Fahrenheit.
  • In a large bowl sift together the dry ingredients; flour, baking powder, salt, and sugar. Using a pastry blender, cut in the butter and coat the pieces with the flour mixture (the mixture should look like coarse crumbs). Fold the blueberries into the batter (make sure not to mash the blueberries because the coloring will bleed into the dough). Make a well in the center of the blueberry dough mixture and pour in the heavy cream. Fold everything together just to incorporate; do not overwork the dough.
  • On a lightly floured surface lay the dough out into a rectangle about 12 by 3 by 1 ¼ inches. Cut the rectangle in ½ then cut the pieces in ½ again, giving you 4 (3-inch) squares. Cut the squares in ½ on a diagonal to give you the classic triangle shape. Place the scones on an ungreased cookie sheet and brush the tops with a little heavy cream. Bake for 20 minutes until golden brown. Let the scones cool a bit before you apply the glaze.

For the Glaze:

  • In a microwave safe bowl melt the butter and lemon zest for 30 seconds. Mix the lemon juice with the confectioners' sugar until dissolved and whisk in the butter and lemon zest. Whisk the glaze to smooth out any lumps, then drizzle the lemon glaze over the top of the scones. Let the scones set a minute before serving.