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Blueberry Lemon Scones

Three freshly baked Blueberry Lemon Scones stacked on a white plate, drizzled with white lemon glaze.
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A recipe for tender, flaky scones featuring fresh lemon zest and sweet blueberries, finished with a bright lemon glaze.

Ingredients

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  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) cold unsalted butter, cut into small cubes
  • 1 large egg
  • 1/2 cup cold buttermilk
  • 1 tablespoon fresh lemon zest
  • 1/2 cup fresh or frozen blueberries
  • 1/4 cup powdered sugar (for glaze)
  • 1 tablespoon fresh lemon juice (for glaze)

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  3. Cut the cold butter into the flour mixture using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
  4. In a small bowl, whisk the egg and buttermilk together. Add the lemon zest to this wet mixture.
  5. Pour the wet ingredients into the dry ingredients. Mix gently with a fork until just combined. Do not overmix.
  6. Gently fold in the blueberries.
  7. Turn the dough out onto a lightly floured surface. Pat the dough into a 3/4-inch thick circle or rectangle.
  8. Cut the dough into 8 wedges or use a round cutter. Place the scones on the prepared baking sheet.
  9. Bake for 15 to 18 minutes, or until the tops are lightly golden brown.
  10. While the scones cool slightly, whisk together the powdered sugar and lemon juice to make the glaze.
  11. Drizzle the glaze over the warm scones before serving.

Notes

  • For the flakiest texture, keep your butter and buttermilk very cold.
  • If using frozen blueberries, do not thaw them before adding them to the dough.
  • If you prefer a stronger lemon flavor, add 1 teaspoon of lemon extract to the wet ingredients.

Nutrition

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