This recipe will teach you how to make perfectly buttery blueberry scones with a lemon glaze. The homemade lemon glaze is super easy to make and the blueberry scones themselves are absolutely amazing served with a warm cup of your favorite tea.
How to Make Buttery Blueberry Scones
The first thing that you’ll need to do when making this recipe is prepare the buttery blueberry scones from scratch:
- Preheat the oven. Preheat your oven to 400℉.
- Prepare the flour mixture. Add the all-purpose flour, baking powder and a pinch of salt to a bowl and mix to combine.
- Add the butter. Add the cold butter.
- Blend. Use a pastry blender to combine the cold butter mixture with the flour mixture until the mixture resembles coarse cornmeal.
- Add the blueberries. Add the fresh blueberries and stir.
- Add the cream. Add the heavy cream and fold everything together until just incorporated.
- Prepare the baking sheet. Line a baking sheet with parchment paper.
- Prepare the dough for baking. Transfer the dough to the prepared baking sheet and pat into a disk that’s about 1 inch thick. Cut the disk into 8 wedges.
- Brush. Brush each of the scones with extra heavy cream.
- Bake. Bake the scones in the preheated oven for 22 to 25 minutes (or until golden brown).
- Drizzle. Remove the scones from the oven and drizzle the homemade lemon glaze over top of them (see below for details on how to make).
- Serve. Serve the buttery blueberry scones warm.
(Also try: Raspberry Buttermilk Scones)
How to Make a Homemade Lemon Glaze
The homemade lemon glaze is nice and easy to prepare from scratch as well:
- Combine the ingredients. Add the freshly squeezed lemon juice, sifted confectioners’ sugar, melted butter and finely grated lemon zest to a bowl and mix to combine.
- Drizzle. Drizzle the lemon glaze over top of the blueberry scones.
(Also try: Blueberry Bread with Lemon Glaze)
Can I Freeze Blueberry Scones?
Yes, you can freeze these buttery blueberry scones, either before or after baking.
To freeze the scones before baking, first assemble them and then flash freeze on a baking sheet lined with parchment paper. Then transfer the scones into a freezer-safe ziploc bag, label with the date, and freeze for up to 2 months.
If you want to freeze them after baking, you’ll need to allow them to cool completely first. Transfer the cooled scones into a freezer-safe ziploc bag with parchment paper lining between each scone and freeze for up to 2 months.
More Blueberry Dessert Recipes:
Buttery Blueberry Scones with Lemon Glaze
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Total Time: 32 minutes
- Yield: 8 1x
For the scones:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 tablespoons sugar
- 5 tablespoons unsalted butter, cold, cut in chunks
- 1 cup fresh blueberries
- 1 cup heavy cream, plus more for brushing the scones
For the glaze:
- 2 tbsp freshly squeezed lemon juice
- 1 cups confectioners’ sugar, sifted
- 1 tsp unsalted butter, melted
- 1 lemon, zest finely grated
- Preheat oven to 400ºF.
- Add the flour, sugar, baking powder and pinch of salt to a bowl and mix to combine.
- Add the cold butter.
- Using a pastry blender combine butter with dry ingredients until it resembles course cornmeal.
- Add the blueberries and gently stir.
- Add the heavy cream and fold everything together just to incorporate.
- Line a baking sheet with parchment paper.
- Transfer the dough to the prepared sheet.
- Pat the dough into a disc about 1 inch thick.
- Cut into 8 wedges.
- Brush the scones with extra heavy cream.
- Bake in preheated oven for 22 to 25 minutes or until golden brown.
- Remove from the oven.
- To make the glaze, add all the ingredients to a bowl and mix to combine.
- Drizzle the glaze over the scones.