lemon blueberry scone recipe with lemon glaze
Hello! Today I’m sharing this super delicious scone recipe with you. I’ve made scones several times in the past with berries or chocolate chips but since we have a lot of lemon lovers in our family I decided to switch it up a bit. I made these for a ladies brunch I hosted last year and they were a big hit! Plus I love recipes you can make ahead of time to make the morning go more smoothly.
easy lemon and blueberry scones

Glazed Lemon Blueberry Scones

  • 2 cups all-purpose flour, plus more for hands and work surface
  • 6 Tablespoons granulated sugar
  • 2 and 1/2 teaspoons baking powder
  • 1/2 tsp salt
  • zest of 1 large lemon
  • 1/2 cup unsalted butter, frozen
  • 1/2 cup heavy cream
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup fresh blueberries 
  • Scone pan
  • 1 cup confectioner’s sugar, sifted
  • 2-3 Tablespoons fresh lemon juice
  1. Preheat the oven to 400 degrees. Adjust the baking rack to the middle-low position. Spray a scone pan with cooking spray and set aside.
  2. In a large bowl, whisk the flour, sugar, baking powder, salt and lemon zest. Grate the frozen butter, toss it into the flour mixture and combine it with a pastry cutter, a fork or your fingers until the mixture resembles coarse crumbs. Set aside.
  3. In a small bowl, whisk the cream, egg and vanilla together. Drizzle it over the flour mixture and then toss the mixture together with a rubber spatula until everything appears moistened. Gently fold in the blueberries. Try not to overwork the dough. Form the dough into a ball with floured hands as best you can and transfer to a floured surface. I use a cookie scoop to transfer the dough to my scone pan. Level it out using a spoon and sprinkle a little sugar over top.
  4. Bake for 20-25 minutes or until lightly golden and cooked through. Remove from the oven and allow to cool for a few minutes before transferring to a wire rack to cool the rest of the way. 
  5. To make the glaze, simply whisk the confectioners’ sugar and 2 tablespoons lemon juice until smooth. Add another tablespoon of lemon juice to thin it out, if necessary. Drizzle the glaze over scones right before serving. 
  6. Enjoy!
lemon and blueberry scones with lemon glaze

scone recipe with heavy cream

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