Print

Fluffy Blueberry Lemon Scones with Zesty Glaze

blueberry lemon scones - featured image
Print Recipe

These bakery-style blueberry lemon scones are tender, fluffy, and bursting with juicy blueberries and bright lemon zest, finished with a sweet-tart lemon glaze. Perfect for breakfast, brunch, or a cozy treat, they come together quickly with simple ingredients and are easily customizable.

Ingredients

Scale
  • 2 cups all-purpose flour (250g)
  • 1/3 cup granulated sugar (65g)
  • 2 1/2 teaspoons baking powder (10g)
  • 1/4 teaspoon baking soda (1g)
  • 1/2 teaspoon salt (3g)
  • 1/2 cup unsalted butter (115g), frozen and grated or cut into cubes
  • Zest from 2 large lemons
  • 1 cup fresh blueberries (150g), washed and patted dry (or frozen, unthawed)
  • 1/2 cup buttermilk (120ml), cold
  • 1 large egg, cold
  • 1 teaspoon vanilla extract (5ml)
  • For the Zesty Lemon Glaze:
  • 1 cup powdered sugar (120g)
  • 2–3 tablespoons freshly squeezed lemon juice (30–45ml)
  • Extra lemon zest (optional, for sprinkling)

Instructions

  1. Freeze butter for at least 30 minutes before starting. Zest lemons and wash/dry blueberries. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and lemon zest.
  3. Grate frozen butter into the dry mixture, or cut in cubes using a pastry blender or two forks, until mixture resembles coarse crumbs.
  4. In a separate bowl, whisk together buttermilk, egg, and vanilla extract until smooth.
  5. Pour wet ingredients into dry ingredients and gently mix until just combined. Do not overwork; dough should be shaggy.
  6. Fold in blueberries gently to distribute without crushing.
  7. Turn dough onto a lightly floured surface and pat into a 7-inch circle, about 1 inch thick. Cut into 8 wedges.
  8. Transfer wedges to lined baking sheet, spacing apart. For extra fluffiness, chill tray in freezer for 10 minutes before baking.
  9. Bake for 18–22 minutes until golden on top and a toothpick comes out clean. Cool on pan for 5 minutes, then transfer to wire rack.
  10. For the glaze: Whisk powdered sugar and lemon juice until smooth and pourable. Add extra zest if desired.
  11. Drizzle glaze over mostly cooled scones. Let set for 10–15 minutes before serving.

Notes

For gluten-free scones, use a 1:1 gluten-free flour blend and add an extra tablespoon of buttermilk if needed. For dairy-free, substitute vegan butter and plant-based milk with lemon juice. Keep all ingredients cold for fluffiness. Do not overmix the dough. Scones are best enjoyed fresh but can be stored in an airtight container for up to 2 days or frozen unglazed for up to 2 months.

Nutrition

Keywords: blueberry lemon scones, breakfast scones, easy scone recipe, lemon glaze, brunch, bakery-style, fluffy scones, homemade scones, blueberry scones

Find it online: https://blipflavor.com/fluffy-blueberry-lemon-scones-recipe-easy-zesty-glaze-for-breakfast/