Easy Homemade Blueberry Scones with Lemon Glaze

BEST BLUEBERRY SCONES, FLAKY & BUTTERY HOMEMADE RECIPE

There is something almost magical about pulling a tray of warm blueberry scones out of the oven on a lazy weekend morning. The kitchen fills with the scent of butter and berries, and suddenly everyone drifts in asking when breakfast will be ready.

This easy Blueberry Scones recipe is so simple to make and is a wonderful way to enjoy the season. These are the perfect treat with your morning coffee or as a tea party food.

I have made them for bridal showers, casual brunches, and even as a quick after school snack, and they disappear every time.

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The golden, slightly crisp edges give way to a tender, flaky center studded with juicy bursts of blueberry, and the fresh lemon glaze on top makes them taste like something from a fancy bakery.

If you have ever felt intimidated by scones, let this recipe change your mind. It comes together fast with pantry ingredients, and the results are truly bakery worthy.

Why You Will Love These

I have tested many scone recipes over the years, and this one earns a permanent spot in my binder. Here is why you will adore it too.

• So easy. These buttery homemade scones with lemon glaze are made with fresh blueberries, but you can make them with frozen if you do not have fresh on hand. No complicated techniques, no yeast, and no long rising times.
• Incredible texture. Keeping the butter cold creates those irresistible flaky layers. Each bite is crisp on the outside and soft and tender inside.
• Sweet, juicy bursts. The blueberries soften and release their juices in the oven, so you get pockets of fruity goodness in every scone.
• That lemon glaze. A quick drizzle of tangy lemon icing balances the sweetness and makes the whole scone pop. It takes just minutes to whisk together.
• Perfect for any occasion. Serve them warm with coffee, pack them in a lunchbox, or present them on a tiered stand for a spring brunch. They fit right in wherever you need a comforting, homemade treat.

Blueberry Scones Ingredients

The ingredient list is short and straightforward, but each one plays an important role. Here is what you need for the scones and the lemon glaze.

• Butter. Half a cup (1 stick) of cold butter or margarine, cut into small pieces. The butter must be cold so it creates steam pockets during baking, yielding that flaky, layered crumb.
• All purpose flour. Two and a half cups. I use standard unbleached flour. Spoon and level the flour when measuring so your scones do not turn out dry.
• Sugar. Half a cup of granulated sugar sweetens the dough and helps the top brown beautifully.
• Baking powder. Two teaspoons give these scones their lift.
• Salt. Half a teaspoon balances the sweetness and brings out the buttery flavor.
• Milk. Half a cup. Milk adds moisture and richness, and you will also brush a little on top before baking to encourage a golden crust.
• Egg. One large egg binds the dough and adds structure.
• Blueberries. Three quarters of a cup of washed, fresh blueberries. They are the star of this show. If you use frozen berries, add them straight from the freezer without thawing so they do not bleed too much color into the dough.
• Powdered sugar. One cup for the glaze.
• Lemon. You will need one tablespoon of fresh lemon juice and one tablespoon of finely grated lemon rind. The zest is where all the bright aroma lives, so do not skip it.

Equipment and Kitchen Tools

You do not need any fancy gadgets for this recipe. Just a few trusty items from your kitchen drawer.

• A large mixing bowl to bring the dough together.
• A pastry blender or two forks to cut the cold butter into the flour. A pastry blender makes quick work of it, but forks work just fine.
• A lightly floured surface, like a clean cutting board or a silicone pastry mat, for shaping the dough.
• A sharp knife or a pizza cutter to slice the round of dough into wedges.
• A large baking sheet lined with parchment paper to prevent sticking and promote even browning.
• A small bowl and a whisk or fork for mixing the lemon glaze.

How To Make Homemade Blueberry Scones With Milk

My grandmother always said the secret to a tender scone is a gentle hand and cold butter. I think about that every time I make these. Follow the steps below and you will have warm, golden scones in about thirty five minutes.

1. Preheat the oven. Set your oven to 425 degrees Fahrenheit. Make sure the rack is in the middle position.
2. Mix the dry ingredients and butter. In a large bowl, combine the flour, sugar, baking powder, and salt. Add the cold butter pieces. Using a pastry blender or two forks, cut the butter into the flour mixture until it resembles coarse crumbs with some pea sized bits of butter still visible. Those little bits are what create the flaky layers.
3. Add egg and milk. Crack the egg into the bowl and pour in the milk. Stir gently until the dough just begins to come together. It will look a bit shaggy at this point. Then fold in the blueberries carefully so they do not crush.
4. Knead lightly. Turn the dough out onto a floured surface and knead it just a few times, only until it holds together. Overworking the dough will make tough scones, so stop as soon as it looks cohesive.
5. Shape and cut. Pat the dough into an 8 inch round circle about three quarters of an inch thick. Use a sharp knife or pizza cutter to divide the round into 8 equal wedges, like cutting a pizza.
6. Arrange on baking sheet. Transfer the wedges to the prepared baking sheet, placing them about 2 inches apart. They will puff and spread a little as they bake.
7. Brush and sprinkle. For an extra golden, shiny top, brush each wedge with a little additional milk and sprinkle lightly with sugar.
8. Bake. Slide the sheet into the preheated oven and bake for 14 to 16 minutes, until the scones are golden brown on the edges and firm to the touch. Let them cool on the baking sheet for a few minutes before moving them to a wire rack.
9. Glaze. Once the scones have cooled completely, prepare the lemon glaze and drizzle it over the tops. The glaze sets up fairly quickly, so you can serve them within minutes.

Timesaving Tips And Helpful Hints

Over the years, I have learned a few tricks that make these scones turn out perfectly every single time.

• Keep the butter cold. The key to perfect blueberry scones is keeping your butter cold and handling the dough as little as possible. Small pockets of cold butter melt in the oven, creating those beautiful flaky layers. If your kitchen is warm, pop the bowl of butter and flour mixture into the fridge for 10 minutes before adding the liquids.
• Do not overmix. Mix just until the ingredients are combined. Developing too much gluten will make the scones dense and tough instead of tender.
• Make ahead. You can prepare the dough, cut the wedges, and arrange them on the baking sheet, then cover tightly and refrigerate overnight. In the morning, just brush with milk and bake. This is a lifesaver for busy mornings or when you want to serve fresh scones for a special breakfast without the early wake up call.
• Parchment paper is your friend. Lining the baking sheet ensures the scones do not stick and makes cleanup effortless.
• For a glossy crust. Brushing the tops with heavy cream or milk before baking gives that golden brown, bakery style finish. A light sprinkle of sugar adds a subtle crunch.
• Storage. Leftover scones keep well at room temperature in an airtight container for a day or two. For longer storage, freeze the baked scones in a zip top bag for up to 3 months. Reheat them in a 300 degree Fahrenheit oven until warmed through, and they taste nearly fresh.
• Serving without glaze. If you prefer, skip the lemon icing and serve the scones split open with clotted cream and your favorite jam. That is the classic way, and it is absolutely lovely.

Easy Lemon Icing Recipe

The bright, tangy glaze is what lifts these scones from wonderful to unforgettable. It takes only a minute to stir together, and you probably already have the ingredients on hand.

• 1 cup powdered sugar
• 1 tablespoon fresh lemon juice (from about half a juicy lemon)
• 1 tablespoon finely grated lemon rind

In a small bowl, whisk the powdered sugar, lemon juice, and lemon rind until completely smooth. The mixture should be thick but pourable.

If it is too thick, add a few more drops of lemon juice; if it is too thin, add a little more powdered sugar. Drizzle the icing over the completely cooled scones using a spoon or a fork, letting it cascade down the sides.

Allow the glaze to set for about 10 minutes before serving. Each bite will have a perfect balance of sweet, buttery crumb and zesty lemon zip.

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Blueberry Scones

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BEST BLUEBERRY SCONES, FLAKY & BUTTERY HOMEMADE RECIPE There is something almost magical about pulling a tray of warm blueberry scones out of the oven on a lazy weekend morning. The kitchen fills with the scent of butter and berries, and suddenly everyone drifts in asking when breakfast will be ready.

• Total Time: 35 min
• Yield: 8 1x

Ingredients

Scale 1x2x3x

Scones
1/2 cup butter or margarine, cut into small pieces
2 1/2 cups flour
1/2 cup sugar
2 teaspoons baking powder
1/2 cup milk
1 egg
3/4 cup blueberries, washed
1/2 teaspoon salt

Lemon Glaze
1 cup powdered sugar
1 tablespoon lemon juice, from one lemon
1 tablespoon lemon rind

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Instructions

Scones
1-Preheat oven to 425°: Preheat oven to 425°.
2-In a large bowl, combine flour, sugar,: In a large bowl, combine flour, sugar, baking powder, salt and butter thoroughly.
3-Add the egg and milk until blended: Add the egg and milk until blended. Add the fruit, just until moistened.
4-Knead the dough against the bowl until: Knead the dough against the bowl until the dough starts sticking together.
5-Transfer dough to a floured surface and: Transfer dough to a floured surface and form into about an 8″ round circle. Cut the dough into wedges.
6-Place each wedge on a cookie sheet: Place each wedge on a cookie sheet lined with parchment paper 2″ apart.
7-Brush each piece with milk and sprinkle: Brush each piece with milk and sprinkle with a little bit of sugar.
8-Bake 14-16 minutes until golden brown: Bake 14-16 minutes until golden brown.
9-Brush Scones with the sweet glaze –: Brush Scones with the sweet glaze – recipe below.

Lemon Glaze
10-Mix together powdered sugar, lemon juice and: Mix together powdered sugar, lemon juice and lemon rind in a small bowl.
11-Drizzle over scones once they have cooled: Drizzle over scones once they have cooled completely.

Last Step:

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• Prep Time: 15 min
• Cook Time: 20 min
• Method: bake

Nutrition

• Calories: 179
• Sugar: 13g
• Sodium: 266mg
• Fat: 1g
• Saturated Fat: 1g
• Carbohydrates: 37g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 22mg