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Baked scones on a white platter.
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Blueberry Lemon Scones with Sweet Lemon Glaze

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 quick to make.
Course Quick Bread
Cuisine American
Keyword blueberry scones, how to make scones, lemon scones
Prep Time 30 minutes
Cook Time 15 minutes
chill time 15 minutes
Total Time 1 hour
Servings 8
Calories 294kcal

Ingredients

  • 2 cups flour
  • 1 ¼ tsp. baking powder
  • ½ tsp. salt
  • 1 tbls lemon zest
  • 6 tbls butter frozen
  • ½ cup milk
  • 3 tbls. sugar
  • 3 tbls lemon juice
  • 1 cup fresh blueberries
  • 1 egg beaten
  • 1 cup powdered sugar
  • 2 tbsp milk
  • 1 tsp. 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 to combine.
  • Cut the frozen grated butter into the flour and 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 for your 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.
  • 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

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. Bake as directed in the instructions. 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.

Nutrition

Serving: 1scones | Calories: 294kcal | Carbohydrates: 47.5g | Protein: 4.7g | Fat: 9.9g | Cholesterol: 45mg | Sodium: 152mg