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–+ servings

Blueberry Scones with Lemon Glaze

Deliciously tender blueberry scones topped with a zesty lemon glaze, perfect for breakfast or a snack.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

Scone Base
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/4 cup granulated sugar
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter cold, cubed
  • 1 cup fresh blueberries or frozen
  • 1 large egg
  • 1/2 cup heavy cream
Lemon Glaze
  • 1 cup powdered sugar
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon lemon zest

Method
 

Prepare the Scones
  1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a mixing bowl, whisk together the flour, baking powder, sugar, and salt.
  3. Cut in the cold butter using a pastry cutter until the mixture resembles coarse crumbs.
  4. Gently fold in the blueberries.
  5. In a separate bowl, whisk together the egg and heavy cream.
  6. Add the wet ingredients to the dry ingredients and mix until just combined.
  7. Turn the dough out onto a floured surface and pat it into a circle about 1 inch thick.
  8. Cut into wedges and place on the prepared baking sheet.
  9. Bake for 15-20 minutes or until golden brown.
Make the Lemon Glaze
  1. In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest until smooth.
  2. Drizzle the glaze over the warm scones once they have cooled slightly.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 10gVitamin A: 400IUVitamin C: 2mgCalcium: 50mgIron: 1mg

Notes

For best results, use fresh blueberries and serve the scones warm.

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