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Delicious lemon blueberry scones with lemon icing on a wooden table
Alyssa

Lemon Blueberry Scones

These lemon blueberry scones are soft and tender with crisp edges, bursting with fresh blueberries and topped with a sweet lemon icing.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 8 scones
Course: Breakfast
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

  • 2 cups all-purpose flour (spooned & leveled)
  • 6 tablespoons granulated sugar
  • 1 tablespoon fresh lemon zest
  • 2.5 teaspoons baking powder
  • 0.5 teaspoon salt
  • 0.5 cup unsalted butter (frozen)
  • 0.5 cup heavy cream (cold)
  • 1 large egg (cold)
  • 1.5 teaspoons pure vanilla extract
  • 1.5 cups fresh blueberries
  • 1 tablespoon water
  • 1 cup confectioners' sugar
  • 3 tablespoons fresh lemon juice

Method
 

  1. In a large bowl, whisk together the flour, sugar, lemon zest, baking powder, and salt. Shred the frozen butter and blend it into the flour mixture.
    6 tablespoons granulated sugar, 1 tablespoon fresh lemon zest, 2.5 teaspoons baking powder, 0.5 teaspoon salt, 0.5 cup unsalted butter, 0.5 cup heavy cream
  2. In a separate bowl, whisk together the heavy cream, egg, and vanilla extract. Drizzle it over the flour mixture and add the blueberries. Mix gently.
    1 large egg, 1.5 teaspoons pure vanilla extract, 1.5 cups fresh blueberries
  3. Shape the dough into an 8-inch disc and cut into 8 wedges. Brush with cream and refrigerate for at least 15 minutes.
  4. Preheat the oven to 400°F (204°C) and bake the scones for 22–25 minutes until golden.
  5. Cool the scones and drizzle with an icing made from confectioners' sugar and lemon juice.
    1 tablespoon water, 1 cup confectioners' sugar

Notes

For best results, keep the scone dough cold and don’t over-mix.