Blueberry Scones with Lemon Glaze
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Blueberry scones are golden, tender, and bursting with juicy blueberries in every bite. The scones are lightly crisp on the outside with a soft, buttery interior studded with blueberries and topped off with a tart lemon glaze.
I’m back at it with more scone recipes this week! One of the reasons I enjoy making scones so much is that they are quick and easy and I can be eating one in about a half hour.
Plus, scones are a great grab and go breakfast or a sweet treat in the evenings when I want something after dinner. I like that the flavor combinations are endless as well.
What are scones?
Scones are lightly sweetened, baked pastries that originated in Scotland. Scones are usually made with flour, sugar, butter, milk, and baking powder. They can be flavored with fruits, extracts, or nuts. They are usually round or triangular in shape and they have a crumbly texture with a lightly sweetened taste. Scones are often served with butter, jam, or clotted cream. They can also be topped with a glaze.
One of my favorite scone recipes right now is Starbucks Copycat Pumpkin Scones with two glazes on top. In the summer the bright flavors of Tangerine Scones can’t be beat. A super easy scone recipe are these Fig Scones which you don’t even have to shape. Scones can be savory too and we enjoy these Zucchini Cheddar Scones with soup or salad.
This week blueberries were on sale at the market so I grabbed two big containers of them. I figured we could eat one container in fruit salad or yogurt and I would bake with the other container.
I decided on blueberry scones because surprisingly I had never made a blueberry scone before and I thought it would be delicious along with a sweet and tart lemon glaze on top.
Can I use a different fruit?
You can use a different fruit but this recipe is made for blueberries. I think blackberries or raspberries would be fine to substitute in the recipe because the water content in them is similar but I’m not sure about other fruits.
While I make a lot of scones and have a base scone recipe I do like to try different recipes to see if there is one that I like better. I tried a new base for this scone recipe though it’s similar to my current base.
Ingredients:
- salted butter (or you can use unsalted butter)
- all purpose flour
- granulated sugar
- baking powder
- salt
- whole milk (you can also use plant base milk)
- egg
- fresh blueberries (you can also use frozen blueberries)
To make the scones preheat the oven to 425 degrees. In a large bowl combine the flour, sugar, baking powder, and salt. Cut the butter into pieces and use your hands to press the butter into the flour mixture.
Add in the milk and egg and mix until just combined. Add the blueberries and mix gently. Form the dough into a round and cut into 8 pieces. Place on a baking sheet and bake for 15-18 minutes.
I know most scone recipes say to bake on parchment paper but if you have decent baking sheets you don’t need to worry about that. I rarely have a scone stick to my baking sheet.
I decided to put a lemon glaze on top of the scones to add a bit of brightness and tartness to the scones. It also added a bit more sweetness as scones are not super sweet.
Do I have to use the glaze?
You do not. If you prefer you can brush the scones with milk or cream before baking and sprinkle them with coarse sugar or sprinkles before baking. You can also make a vanilla glaze instead of the lemon glaze if preferred.
These scones are firm with a nice crumb. They hold up to a bold cup of coffee or mug of hot tea. While I like to eat them as an on the go breakfast they are also a delightful sweet for the evening as well.
Blueberry Scones
Equipment
Ingredients
For the Scones:
- 2 1/2 cups all purpose flour
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup salted butter cut into 1 inch pieces
- 1/2 cup whole milk
- 1 egg
- 3/4 cup fresh blueberries
For the glaze:
- 1/2 cup powdered sugar
- 1 Tablespoon lemon juice
Instructions
- Preheat the oven to 425 degrees.
- In a large bowl combine the flour, sugar, baking powder and salt.
- Cut the butter into pieces and add them to the bowl. Using your hands, combine the butter with the flour mixture until it resembles wet sand.
- Add in the milk and egg and mix until combined.
- Add in the blueberries and mix gently.
- Press the dough into a round on a cutting board. Cut into 8 pieces and place each piece on a baking sheet.
- Bake for 15-18 minutes or until the scones begin to brown. Cool completely on a wire rack.
- To make the glaze whisk together the powdered sugar and lemon juice. Drizzle over top of the scones and serve.
Notes
