Blueberry Scones with Lemon Glaze

These blueberry scones are the perfect blend of buttery, flaky pastry and juicy summer berries, finished with a vibrant lemon-blueberry glaze that makes them irresistible. The secret to their incredible texture lies in keeping the butter cold and handling the dough gently to create those perfect flaky layers.

I first made these scones for a spontaneous Sunday brunch with neighbors and watched them disappear within minutes. Now they've become my signature contribution to every summer gathering, with friends specifically requesting "those amazing blueberry scones" whenever we meet.

Ingredients

• All purpose flour: Provides the perfect structure without becoming dense
• Cold unsalted butter: Creates those coveted flaky layers when it melts in the oven
• Buttermilk: Adds tenderness and a subtle tang that complements the berries
• Fresh or frozen blueberries: Burst with flavor; look for plump, firm berries when fresh
• Lemon zest: Brightens the entire scone with essential oils that perfume the dough
• Freeze dried blueberries: In the glaze create that stunning purple color naturally
• Powdered sugar: Gives the glaze its perfect consistency and sweetness

Step-by-Step Instructions

Prepare Your Workspace:

Preheat your oven to 400°F and line two baking sheets with parchment paper. Having everything ready before you start keeps the butter cold and ensures your scones rise properly.

Mix Dry Ingredients:

Thoroughly whisk together flour, sugar, lemon zest, salt, baking powder, and baking soda in a large bowl until evenly distributed. This creates the flavor foundation for your scones.

Cut In The Butter:

Add cold cubed butter to your flour mixture and cut it in using a pastry cutter or fork. Work quickly until the mixture resembles coarse peas with some larger butter pieces remaining. These butter pockets create the flaky texture when baked.

Add Wet Ingredients:

Whisk buttermilk and one egg together, then pour into a well in your flour mixture. Stir gently just until the dough begins to come together. Overmixing will develop gluten and create tough scones.

Fold In Blueberries:

Gently fold fresh or frozen blueberries into the dough using a spatula with a light touch. Move slowly to prevent breaking the berries, which can stain your dough purple.

Shape The Dough:

Transfer your dough to a lightly floured surface and divide it into two equal portions. Pat each portion into a 6-inch round about 3/4-inch thick. The less you handle the dough, the more tender your scones will be.

Cut And Transfer:

Cut each round into 8 wedges like a pizza and transfer them to your prepared baking sheets. Leave about 2 inches between each scone to allow for proper rising and air circulation.

Apply Egg Wash:

Brush the tops of your scones with an egg wash made from the remaining egg mixed with a teaspoon of water. This creates that beautiful golden brown finish during baking.

Bake To Perfection:

Bake for 12 to 15 minutes until the edges are lightly golden but the centers still feel slightly soft. They will continue to set as they cool.

Create The Glaze:

Mix powdered sugar, crushed freeze-dried blueberries, and fresh lemon juice until smooth. Adjust the consistency by adding more sugar or lemon juice until you reach a thick but pourable texture.

Finish With Glaze:

Drizzle or dip the cooled scones in your vibrant purple glaze, allowing excess to drip off. Let the glaze set before serving for the most beautiful presentation.

The freeze-dried blueberries in the glaze are my favorite discovery in this recipe. They create the most stunning natural purple color without any artificial ingredients, and they intensify the blueberry flavor in every bite. My daughter calls these "princess scones" because of their beautiful color, and mixing the glaze has become her special job whenever we bake them together.

Make-Ahead Options

These scones freeze beautifully before baking. Follow the recipe through cutting the dough into wedges, then freeze them on a baking sheet until solid. Transfer to a freezer bag for storage up to 3 months. When ready to bake, simply place frozen scones on a parchment-lined baking sheet, brush with egg wash, and add an extra 3-5 minutes to the baking time. This is perfect for impromptu brunches or weekend guests.

Perfect Pairings

Serve these blueberry scones with clotted cream and a dollop of lemon curd for a traditional afternoon tea experience. For breakfast, pair with a hot cup of Earl Grey tea or coffee with a splash of cream. They also complement a fruit salad beautifully, especially one featuring other summer berries like strawberries and raspberries.

Troubleshooting Tips

If your scones spread too much during baking, your butter likely became too warm. Try chilling the shaped scones for 15 minutes before baking. If your scones turn out dry, you may have added too much flour. Measure flour correctly by spooning it into measuring cups and leveling off the top rather than scooping directly from the bag, which compacts the flour.

Frequently Asked Questions

→ Can I use frozen blueberries for these scones?

Yes, you can use frozen blueberries. Add them directly to the dough without thawing to prevent their color from bleeding.

→ How do I achieve flaky scones?

To ensure flakiness, use cold butter and handle the dough gently. Avoid overmixing to keep the scones light and tender.

→ What’s the purpose of the egg wash?

The egg wash creates a golden, glossy finish on the scones. It also makes them more visually appealing when baked.

→ Can I make the scones ahead of time?

Scones are best enjoyed fresh the day they’re baked. If needed, you can prepare the dough in advance and bake them later.

→ Can I adjust the glaze consistency?

Yes, adjust the glaze by adding more powdered sugar for thickness or additional lemon juice to make it thinner, depending on your preference.