Blueberry Scones with Lemon Glaze

Blueberry Scones with Lemon Glaze

Homemade Blueberry Lemon Scones with a sweet lemon glaze are tender and flaky, more like a biscuit. These scones are full of fresh blueberries and lemon and are quick to make for a delicious breakfast or serve with your favorite cuppa tea or coffee.

Course Quick Bread

Cuisine American

Prep Time 30

Cook Time 15

chill time 15

Total Time 1

Servings

Calories 294kcal

Author Jere' Cassidy

Equipment

Ingredients

2 cups AP flour
1 ¼ teaspoons baking powder
½ teaspoon salt
1 tablespoons lemon zest
6 tablespoons unsalted butter
½ cup whole milk
3 tablespoons granulated sugar
3 tablespoons lemon juice
1 cup fresh blueberries
1 large egg beaten

Glaze for Scones

1 cup powdered sugar also called confectioner's sugar
2 tablespoon whole milk
1 teaspoon lemon zest

Instructions

Using the large holes of a box grater, grate the frozen butter over a plate, and then refreeze the butter to keep it firm.
Measure and add the flour, sugar, baking powder, salt, and all but ½ tablespoon of lemon zest to a large bowl and whisk the dry ingredients to combine.
Cut the frozen grated butter into the flour with a pastry cutter until the butter is broken down.
Mix the milk, egg and, 2 tablespoons of lemon juice together and add to the flour mixture and stir with a fork until just combined and the dough looks shaggy.
Turn the dough onto a floured surface and knead a couple of times to bring the dough together.
Gently roll the dough into a 12 x 12 rectangle. Then fold one-third of the dough over, then the over third to create a long rectangle, like an envelope. Now fold that rectangle in half so you have a very small rectangle. Chill this dough for 15 minutes.
Preheat the oven to 425° F. and line a baking sheet with parchment paper or a Silpat.
Place the chilled dough back on the floured surface and reroll the dough to a 12 x 12" rectangle. It is easier to do this if you take the rolling pin and gently press down on the dough in several spots to flatten it a bit before you start rolling.
Sprinkle the blueberries over the dough then roll the dough over the berries like a cinnamon roll. Now you have a 12" long roll. Next, with the rolling pin or your hands, press down on the roll to flatten it and it will be about 4" wide and should still be about 12" long.
Cut the dough on the diagonal to create 8 triangles and place on a parchment-lined baking sheet.
Bake at 425 degrees for 15 - 18 minutes until the scones are baked through and brown.

Making the lemon glaze

While the scones are cooling make the glaze by mixing the powdered sugar, milk and remaining zested lemon peel to a smooth consistency.
When scones are cooled drizzle the glaze over the top.
These scones will keep for several days in an airtight container.

Notes

This recipe was baked in a gas oven, and the baking time can vary for different ovens.

Rolling and folding the dough for these scones is similar to making puff pastry which adds layers of flaky dough. These layers will create steam while baking and the scones will rise better and be puffier.
You can skip the initial rolling and folding and just roll the dough and add the blueberries. I do highly recommend this step to keep the blueberries nice and plump and this keeps your dough from turning colors.
You can freeze the unbaked scones by placing them on a piece of parchment paper in an airtight container. If you need to stack them place parchment paper between the dough.
To bake frozen blueberry scones just bake as directed in the instructions and add a few minutes to the bake time. Note: because the dough is frozen, the scones may not rise as much.
To freeze baked scones, just place them in an airtight container with parchment paper between the scones and freeze for up to 3 months. Thaw at room temperature before eating. You can heat them up in the microwave for warm scones after they thaw.

Try our favorite Mandarin Orange Scones for another easy-to-make pastry.

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