These Glazed Lemon Blueberry Scones are the perfect blend of tart and sweet, with a tender, buttery crumb that practically melts in your mouth. Bursting with juicy blueberries and a hint of zesty lemon, these scones make an ideal breakfast treat or afternoon snack. The lemon glaze adds a sweet, tangy finish that perfectly complements the flavors in the scone, making each bite a delightful experience. Easy to make and even easier to enjoy, these scones will bring a little sunshine to your table, whether served warm from the oven or at room temperature.
Ingredients:
For the Scones:
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- Zest of 1 lemon
- 1/2 cup unsalted butter, cold and cut into small cubes
- 1/2 cup heavy cream
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries
For the Lemon Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
Instructions:
- Preheat the Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, salt, and lemon zest.
- Cut in the Butter: Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingers, cut the butter into the flour until the mixture resembles coarse crumbs. It’s okay if there are a few larger pieces of butter.
- Combine Wet Ingredients: In a small bowl, whisk together the heavy cream, egg, and vanilla extract until well combined.
- Form the Dough: Make a well in the center of the dry ingredients and pour in the wet ingredients. Stir until just combined. Gently fold in the blueberries, being careful not to overmix.
- Shape the Scones: Turn the dough out onto a lightly floured surface and shape it into a circle about 1 inch thick. Cut the circle into 8 wedges and place them on the prepared baking sheet, spacing them slightly apart.
- Bake: Bake the scones in the preheated oven for 15-18 minutes, or until they are golden brown around the edges. Remove from the oven and let them cool on the baking sheet for a few minutes before transferring to a wire rack.
- Make the Lemon Glaze: In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest until smooth. If the glaze is too thick, add a bit more lemon juice.
- Glaze the Scones: Once the scones have cooled slightly, drizzle the lemon glaze over the top. Allow the glaze to set for a few minutes before serving.
Enjoy these Glazed Lemon Blueberry Scones with a cup of tea or coffee for a refreshing and delicious start to your day!
