Lemon Grove Lane

Blueberry Scones with Lemon Glaze

blueberry scones with lemon glaze

Okay let’s just call these spring scones! They are loaded with 2 of my favorite spring ingredients – blueberries and lemons. Enjoy these blueberry spring scones for Easter, Mother’s Day, or at any Brunch menu. Don’t forget locally made jam, clotted cream, fresh butter, or lots of lemony glaze!

blueberry scones with lemon glaze

Let’s start with a plain scone. They are so buttery with just a little tang. Once you’ve tried a basic recipe, try dressing up your scones with sweet or savory flavors.

blueberry scones with lemon glaze

These scones are¬†such a treat! They are buttery, flaky, and loaded with sweet berries and then drizzled with a sweet glaze (don’t skimp on that).

blueberry scones with lemon glaze

These scones are moist, flaky and also kinda crumbly .. the perfect scone!

Yield: 8 scones

Blueberry Scones with Lemon Glaze

blueberry scones with lemon glaze

Light, buttery, and a little tangy from the lemons. Spring in every bite!

Ingredients

  • 2 1/2 cups all-purpose flour
  • 4 Tablespoons of granulated sugar
  • 1 Tablespoon baking powder
  • 3/4 tsp salt
  • 8 tablespoons cold butter, grated on a box grater just like cheese
  • 3/4 cup buttermilk
  • 2 eggs, divided
  • 2 tsp vanilla extract
  • 1 1/2 cups fresh or frozen blueberries
  • Lemon zest from one lemon
  • LEMON GLAZE: 1 cup or more powdered sugar, juice from one lemon, 1/2 tsp vanilla extract. Mix until smooth and drizzle over scones.

Instructions

  1. Adjust oven rack in the center position. Preheat oven to 400 degrees F. Line baking sheet with parchment paper.
  2. In a medium mixing bowl combine flour, sugar, baking powder, and salt.
  3. Add butter. I recommend using very cold butter and then a grater rather than making cubes. It's easier to incorporate the shredded butter into the dry ingredients. Mix until the butter is incorporated.
  4. Add egg, buttermilk and vanilla extract. Stir to combine being careful not to overmix.
  5. Fold in blueberries and lemon zest.
  6. Place dough on counter. Lightly flour hands and form a ball. The dough will be sticky. Add just a little more flour if you need to. Form an 8 inch disc and using a bench scraper cut into 8 wedges and place on baking sheet.
  7. Brush with buttermilk and egg. Bake 12-15 minutes or until brown around the edges.
  8. Remove from oven and allow to cool slightly.
  9. Glaze and serve!

Notes

To keep you scones from spreading out while baking, keep the dough cold.

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- Leslie

- Leslie

Welcome to Lemon Grove Lane, where I share seasonal recipes and heartfelt home inspiration, all curated to nurture the art of a well-lived life.

Please note: This post may include affiliate links, which contribute to the support of my blog efforts at no extra cost to you.

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