Glazed Lemon Blueberry Scones Recipe : 8 Perfect Breakfast Treats in 45 Minutes

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Are you searching for the perfect breakfast pastry that combines buttery richness with bright, refreshing citrus notes? These Glazed Lemon Blueberry Scones deliver bakery-quality results right from your home kitchen. With tender, flaky layers studded with juicy blueberries and finished with a tangy lemon glaze, this recipe transforms simple ingredients into an extraordinary morning treat that rivals any café creation.

Why You’ll Love This Lemon Blueberry Scone Recipe

These scones represent the perfect marriage of texture and flavor, offering a delightful alternative to traditional breakfast options. The combination of fresh lemon zest and sweet blueberries creates a balanced taste profile that feels both indulgent and refreshing. Unlike heavy pastries that weigh you down, these scones provide a light, satisfying experience that pairs beautifully with your morning coffee or afternoon tea.

The technique of freezing the butter before grating ensures those coveted flaky layers that professional bakers achieve. This method creates pockets of butter throughout the dough that steam during baking, resulting in a tender crumb with crispy edges. The brief refrigeration period before baking is your secret weapon for maintaining structure and preventing spread.

Essential Kitchen Equipment for Perfect Scones

Before diving into this recipe, gather your essential tools to streamline the baking process. A quality box grater makes quick work of frozen butter, while a reliable pastry cutter ensures proper dough texture. You’ll also need accurate measuring cups and spoons for consistent results every time.

For mixing, use sturdy mixing bowls that can handle cold ingredients without cracking. A bench scraper provides clean cuts through the dough, while quality baking sheets ensure even heat distribution. Finally, a proper oven preheated to the correct temperature is crucial for achieving golden-brown perfection.

Ingredient Breakdown: What Makes These Scones Special

The quality of your ingredients directly impacts the final result. Always use fresh blueberries rather than frozen to prevent excess moisture and color bleeding. Fresh lemon zest and juice provide a vibrant citrus punch that dried alternatives simply cannot match.

Step-by-Step Instructions for Bakery-Quality Scones

Preparing the Dry Mixture

Start by whisking together flour, sugar, lemon zest, baking powder, and salt in a large mixing bowl. This ensures even distribution of leavening agents throughout your dough. The lemon zest should be finely grated to release its aromatic oils without creating bitter chunks.

Incorporating the Frozen Butter

Take your frozen butter and shred it using the large holes of your box grater. This technique creates thin butter shards that blend easily while maintaining their shape. Add the shredded butter to your flour mixture and use a pastry cutter or your fingertips to work it in until pea-sized crumbs form. Place the bowl in the freezer for 10-15 minutes while you prepare the wet ingredients.

Combining Wet Ingredients

In a separate container, whisk together the heavy cream, egg, and vanilla extract until fully combined. This mixture should be cold to prevent premature butter melting. Remove your flour-butter mixture from the freezer and drizzle the cream mixture over it, adding the fresh blueberries simultaneously.

Forming the Dough

Using a wooden spoon or spatula, gently fold the ingredients together until just moistened. Resist the urge to overmix, as this develops gluten and creates tough scones. The mixture should appear shaggy and slightly crumbly rather than smooth.

Transfer the dough to a lightly floured cutting board and work it into a cohesive ball with floured hands. Press the dough into an 8-inch disc about 1 inch thick. Use a sharp chef’s knife or bench scraper to cut the disc into 8 equal wedges.

The Crucial Refrigeration Step

Brush the scones with a mixture of cream and water, then sprinkle with coarse sugar if desired. Place them on a parchment-lined baking sheet and refrigerate for at least 15 minutes, or up to 24 hours. This chilling period allows the butter to resolidify, ensuring maximum flakiness during baking.

Baking to Perfection

Preheat your oven to 400°F (204°C). Arrange the chilled scones 2-3 inches apart on your prepared baking sheet to allow for expansion. Bake for 22-25 minutes until the tops are lightly golden and the edges have developed a deeper golden-brown color.

Allow the scones to cool on the baking sheet for 5 minutes before applying the glaze. This brief resting period lets the internal structure set while keeping the scones warm enough for the glaze to settle beautifully.

Creating the Lemon Glaze

Whisk together confectioners’ sugar and fresh lemon juice until smooth and pourable. The consistency should be thick enough to coat the back of a spoon but thin enough to drizzle. Adjust with additional lemon juice or sugar as needed. Drizzle generously over the warm scones and allow it to set for 5-10 minutes before serving.

Pro Tips for Scone Success

Keep all ingredients as cold as possible throughout the process to maintain distinct butter layers. If your kitchen is warm, chill your mixing bowls and work quickly to prevent butter from melting prematurely.

Don’t worry if your blueberries break slightly during mixing this creates beautiful purple streaks throughout the scones. However, handle the dough gently to minimize excessive breaking.

For the most accurate measurements, use a kitchen scale to weigh ingredients, especially flour. This eliminates variability from different measuring techniques and ensures consistent results every time.

Storage and Make-Ahead Options

Store leftover scones in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. For longer storage, freeze unglazed scones for up to 3 months. To reheat, place them in a 300°F oven for 5-7 minutes until warmed through, then apply fresh glaze.

You can prepare the dough completely, cut it into wedges, and freeze them unbaked. Bake directly from frozen, adding 3-5 minutes to the original baking time. This makes fresh scones possible any morning without the full preparation time.

Frequently Asked Questions

Can I use frozen blueberries instead of fresh?
While fresh blueberries are recommended, you can use frozen in a pinch. Do not thaw them before adding to the dough, as this prevents excess moisture and color bleeding.

Why did my scones turn out tough?
Overmixing develops gluten, which creates a tough texture. Mix only until ingredients are just combined, and handle the dough as little as possible.

Can I make these scones dairy-free?
You can substitute coconut cream for heavy cream and vegan butter for regular butter, though the texture may differ slightly from the original recipe.

How do I prevent the glaze from being too thick?
Add lemon juice gradually, one teaspoon at a time, until you reach the desired consistency. The glaze should be pourable but not runny.

What’s the best way to cut scones without squishing them?
Use a sharp chef’s knife or bench scraper and press straight down without sawing. Clean the blade between cuts for the neatest edges.

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Glazed Lemon Blueberry Scones Recipe : 8 Perfect Breakfast Treats in 45 Minutes

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Tender, flaky scones bursting with fresh blueberries and bright lemon flavor, finished with a sweet tangy glaze. Perfect for breakfast or afternoon tea.

• Author: Marie
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Yield: 8 scones
• Category: Breakfast, Brunch, Dessert
• Method: Baking
• Cuisine: American, British
• Diet: Vegetarian

Ingredients

2 cups (250g) all-purpose flour, plus more for hands and work surface

6 Tablespoons (75g) granulated sugar

1 Tablespoon fresh lemon zest

2 and 1/2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup (8 Tbsp; 113g) unsalted butter, frozen

1/2 cup + 1 Tablespoon (135g/ml) heavy cream, cold and divided

1 large egg, cold

1 and 1/2 teaspoons pure vanilla extract

1 heaping cup (140g) fresh blueberries

1 Tablespoon (15g/ml) water

Optional: coarse sugar for topping

Lemon Icing:

1 cup (120g) confectioners’ sugar

3 Tablespoons (45g/ml) fresh lemon juice

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Instructions

1. In a large bowl, whisk together the flour, sugar, lemon zest, baking powder, and salt. Using the large holes of a box grater, shred the frozen butter. Add the butter to the flour mixture and use a pastry cutter, two forks, or your fingers to blend until the mixture comes together in pea-sized crumbs. Place the bowl in the freezer for 10-15 minutes.

2. In a small bowl or liquid measuring cup, whisk together 1/2 cup (120g/ml) of the heavy cream, the egg, and vanilla extract. Remove the flour mixture from the freezer. Drizzle the cream mixture over the flour mixture and add the blueberries. Gently mix together with a spatula or wooden spoon until everything appears moistened and the ingredients are just combined.

3. Lightly flour a work surface. Pour the crumbly mixture onto the surface and, with floured hands, work the dough into a ball as best you can. The dough should be sticky and shaggy. If it’s too sticky, sprinkle a little more flour on top. Press the dough into an 8-inch disc, about 1 inch thick. Use a sharp knife or a bench scraper to cut the disc into 8 wedges.

4. In a small bowl, mix the remaining 1 Tablespoon cream with the water, then brush it on the scones. For extra sweetness and a little crunch, sprinkle the tops with coarse sugar. Place the scones on a plate or a parchment paper-lined baking sheet and refrigerate for at least 15 minutes or up to 24 hours.

5. Preheat the oven to 400°F (204°C). Line a large baking sheet with parchment paper or a silicone baking mat. Arrange the chilled scones 2–3 inches apart on the prepared baking sheet.

6. Bake for 22–25 minutes or until lightly browned on top and golden around the edges. Cool the scones on the baking sheet for 5 minutes before icing.

7. Make the lemon icing: In a small bowl or liquid measuring cup, whisk together the confectioners’ sugar and lemon juice. Drizzle the icing over the scones.

8. Store leftover scones covered tightly at room temperature for up to 2 days or in the refrigerator for up to 5 days.

Notes

Keep all ingredients as cold as possible for the flakiest texture.

Fresh blueberries work best; if using frozen, do not thaw them before adding to the dough.

The refrigeration step before baking is crucial for maintaining structure.

Scones taste best the day they’re made but store well for several days.

Unglazed scones can be frozen for up to 3 months.