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!
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.
Pro Tips:
- Keep butter very cold
- Don’t over mix once liquid is added
- Don’t use frozen blueberries – you risk have blue dough
- Chill scones 15 minutes prior to baking
- Brush with buttermilk and sprinkle with sugar prior to baking
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). These will be soft on the inside, light and tangy on the outside. They are light and bright, perfect for a cozy spring kitchen moment.
These scones are moist, flaky and also kinda crumbly .. the perfect scone!
Blueberry Scones with Lemon Glaze
Light, buttery, and a little tangy from the lemons. Spring in every bite!
Ingredients
- 2 cups all-purpose flour (you can also use gluten-free flour)
- 5 Tablespoons of granulated sugar
- 2 1/2 tsp baking powder
- 1/4 tsp salt
- 8 tablespoons cold butter, grated on a box grater just like cheese
- 3/4 cup buttermilk
- 1 large egg
- 2 tsp vanilla extract
- *1 cup fresh 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
- Adjust oven rack in the center position. Preheat oven to 400 degrees F. Line baking sheet with parchment paper.
- In a medium mixing bowl combine flour, sugar, baking powder, and salt.
- 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.
- Add egg, buttermilk and vanilla extract. Stir to combine being careful not to overmix.
- Fold in blueberries and lemon zest.
- 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.
- Brush with buttermilk and egg. Bake 12-15 minutes or until brown around the edges.
- Remove from oven and allow to cool slightly.
- Glaze and serve!
Notes
To keep you scones from spreading out while baking, keep the dough cold. Avoid frozen blueberries. They will turn your dough blue.
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