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Fluffy Blueberry Lemon Scones Recipe Easy Homemade with Zesty Glaze

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Soft, tender blueberry lemon scones bursting with juicy berries and topped with a zesty lemon glaze. Perfect for brunch or tea, these scones are quick and easy to make with simple ingredients.

Ingredients

Scale
  • 2 1/2 cups (315g) all-purpose flour, sifted
  • 1 tablespoon baking powder
  • 1/4 cup (50g) granulated sugar
  • 1/2 teaspoon salt
  • 1/2 cup (113g) unsalted butter, cold and cubed
  • 1 cup (150g) fresh blueberries, rinsed and patted dry
  • Zest of 2 lemons
  • 3/4 cup (180ml) cold buttermilk
  • 1 large egg, beaten
  • For the glaze:
  • 1 cup (120g) powdered sugar, sifted
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest
  • 1 tablespoon milk or cream (optional, to thin glaze)

Instructions

  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a large bowl, whisk together sifted all-purpose flour, baking powder, sugar, and salt.
  3. Add cold cubed unsalted butter and cut it into the flour mixture using a pastry cutter or forks until the mixture resembles coarse crumbs with some pea-sized bits.
  4. Gently fold in fresh blueberries and lemon zest, being careful not to crush the berries.
  5. In a separate bowl, whisk together cold buttermilk and beaten egg.
  6. Pour the wet mixture into the dry ingredients and stir gently until just combined; the dough will look shaggy.
  7. Turn the dough onto a lightly floured surface and pat into a 7-inch (18cm) round about 1-inch (2.5cm) thick without kneading.
  8. Cut the round into 8 equal wedges and transfer them onto the prepared baking sheet, spacing about 2 inches apart.
  9. Bake for 18-20 minutes until golden brown and a toothpick inserted in the center comes out clean.
  10. While baking, whisk together powdered sugar, fresh lemon juice, lemon zest, and milk or cream if needed to thin the glaze.
  11. Once scones are out of the oven and slightly cooled (about 5 minutes), drizzle the glaze over the warm scones and let it set as they cool further.

Notes

Keep butter and liquids cold to create flaky layers. Handle dough gently to avoid tough scones. Chill dough if too sticky before shaping. Glaze while scones are warm for best absorption. For dairy-free, substitute butter with coconut oil and buttermilk with almond or oat milk plus lemon juice.

Nutrition

Keywords: blueberry scones, lemon scones, fluffy scones, homemade scones, brunch recipe, easy scones, lemon glaze, blueberry lemon scones

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