My Blueberry Scones with Lemon Glaze recipe is quick, easy, moist and uses lemon to add another dimension of flavor. This is a perfect breakfast, brunch, or dessert item to share or to freeze for fresh scones in the morning. These are delicious with both fresh blueberries and frozen blueberries. I've included lots of ways of adapting this recipe to make it even more delicious.
Popular. That's what so many of us what to be. Even after we leave school and enter adulthood, many of us still crave it. Even if someone doesn't know you or even speak to you. You can win the war of ignorance. Food wins the war. Want to bring something quick and easy before a long day of work and win the approval of your coworkers?
Give this a whirl. Best of all, if there are leftovers (highly doubtful) you will win their approval by saying "hey, feel free to take it home for a quick breakfast in the morning." Besides the flavor of blueberries and lemon pair so well together. Some powdered sugar and lemon juice also make a fantastic topping.
For the most part, there are two types of scones: buttermilk and cream scones. If you are looking to save a few calories then check out my Strawberry Scones recipe. That recipe uses buttermilk to keep the calories in check. But if you are having a brunch or want the full flavor of a scone, then my Blueberry Scones with Lemon Glaze is a more traditional cream scone.
Both recipes are a blank canvas that can handle most fresh, freeze-dried, or just dried fruit. And yes, scones work well with savory ingredients as well.
What kind of scones are there?
Scones are generally speaking a kind of shortbread. It's leavened with baking powder, not yeast. There are two basic kinds of scone dough: cream scones and buttermilk scones. Cream scones rely far more on heavy cream and butter than this recipe for buttermilk scones. Buttermilk scones are lighter in calories overall. Perfect for those keeping an eye on calories.
These scones are cream scones and are meant to be more decadent. The fat content here is higher, but that also means they will keep just a bit longer than regular scones.
Scones can also be sweet or savory. So while this recipe is more of a sweet scone with the addition of fruit, it does not have a lot of extra sugar added in. If you crave something sweet to put on top of this there is no shortage of flavor possibilities you can come up with.
Tips for making this
- These freeze very well so wrap them in plastic and place them in a freezer bag if you want freshly baked scones.
- You can use frozen blueberries or fresh ones.
- Don't overwork the dough as you'll make it tough, you want it to appear layered like a biscuit when you cut into these.
- While I made this is a food processor, you can use a pastry cutter as well to achieve the same results.
Topping ideas
I love a glaze. This flavor lends itself to a chocolate drizzle (yes dark, milk, or white chocolate would work here as well). I'll leave this as an option. Nuts would also make for an interesting topping. Honey or honey butter would make for a great compliment as well. And come to think of it, I do want to give you some ideas as to how you can add your own twist to this recipe.
Modifying this
As a home cook and blogger, a recipe should be a starting point. I believe that your taste buds are different from mine. So here is my completely incomplete list of pairings that should work if you wish to modify the original recipe.
Here at Become Betty, one of my main objectives was always to inspire you, the reader, to be more creative in the kitchen. Consider these my Betty Twist, an easy and inspiring list to help you get more daring and creative. These flavor suggestions all pair well with blueberries. Scone dough by nature is a blank canvas.
If you wish to add spice to this recipe then consider the following as they pair well with blueberries: allspice, cinnamon, cloves, mace, and vanilla.
If you wish to add a fruit glaze then juice or mash fruit with 10x sugar. Fruit that pairs well with blueberries are blackberries, lemons, mangoes, orange, nectarines, peaches, pineapple, raspberry, and strawberry.
If you wish to add something more adult, judgment-free zone here, then consider cognac, Kirsch, limoncello, berry or orange liqueurs, port, rum, or triple sec. Perhaps soak the fruit the night before or add some to the glaze.
If you are thinking about adding nuts as a topping then consider almonds, pecans, pine nuts, or walnuts. If you are going to add this to the dough, then mix it in at the same time as the blueberries. If you are going to use them as a topping, then make sure they are slivered or chopped, and press them into the dough. Be sure to add an egg wash to the uncooked scones before putting them in the oven, otherwise, the nuts might burn.
If you think I forgot chocolate would work here as well.
Now, I wouldn't suggest adding all of these in at the same time. Experiment with one or two and see where it goes for you. For example, cinnamon blueberry scones with limoncello glaze sounds pretty awesome.
Watch me make this (1 Minute)
Directions
Step 1: Get your ingredients out and preheat the oven to 425F.
Step 2: Using a food processor (or pastry blender if you don't have one), add the dry ingredients: flour, salt, sugar, baking powder.
Step 3: Add in the butter. Pulse until the butter is cut into pea sized pieces into the flour.
Step 4: Add in wet items and pulse until just combined.
Step 5: Remove dough from food processor. On a lightly floured surface add blueberries, mix and shape into a disk. Cut into 8 pieces and place on a baking sheet with parchment.
Step 6: Place scones on a cookie sheet with parchment paper. Brush the top of the scones with cream.
Step 7: Remove from oven and allow to cool. Remove them from the prepared baking sheet and place on a cooling rack. You could enjoy them at this stage or wait until they reach room temperature to add a glaze.
Step 8: Make a glaze by mixing confectioners sugar with lemon juice (or see my suggestions for other options)
Step 9: Glaze and enjoy!
I hope you find these Blueberry Scones with Lemon Glaze delicious! I also hope that I've left you with suggestions to inspire some kitchen creativity.
If you try this, would you mind hitting the "Rate" button? I'd love to know what you thought of it. If you tried one of my modifications, please let me know how it turned out. I love comments!
If you've tried this Blueberry Scones with Lemon Glaze recipe or any other recipe on the blog, I'd love the hear what you thought about it in the comments below. I love hearing from you! You can also FOLLOW ME on Facebook, Instagram, Twitter, and Pinterest to see what I'm up to.
Blueberry Scones with Lemon Glaze
Ingredients
- 2.5 cups All purpose flour plus more for work space
- ⅓ cup sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 6 tablespoon butter
- 1 cup heavy cream plus more for brushing on top
- 1 egg lightly beaten
- 1 teaspoon vanilla extract or vanilla bean paste
- 1 lemon zest split between the dough and the glaze, juice set aside
- ¾ cup blueberries fresh or frozen
- ½ cup 10x sugar optional: for glaze
Baking equipment
- cookie sheet
- food processor optional
- pastry cutter optional
Instructions
- Preheat oven to 425F
- In a food processor or large bowl mix together flour, sugar, baking powder, and salt until combined.
- Add butter to food processor and pulse into butter is broken into pea sized pieces.
- Combine the wet ingredients: butter, heavy cream, egg, vanilla extra, and ½ the lemon zest. Pour into food processor.
- Pulse until just combined. Remove dough from food processor.
- Place dough on floured work surface. Add blueberries. Work blueberries in until about evenly distributed.
- Shape into a disk about 1" high. Cut into 8 slices
- Place on cookie sheet and bake for 14-16 minutes.
- Optional- while scones are baking combine juice of 1 lemon with ½ cup 10x sugar and other half of lemon zest. Wait until scones are cooled to glaze.
- Allow to cool on rack. When cool enjoy or drizzle glaze.
Video
Notes
- These freeze very well so wrap them in plastic and place them in a freezer bag if you want freshly baked scones
- You can use frozen blueberries or fresh.
- Don't overwork the dough as you'll make it tough, you want it to appear layered like a biscuit when you cut into these
- While I made this is a food processor, you can use a pastry cutter as well to achieve the same results.
elenaflutterfly says
Hmm...can I replace heavy cream with yogurt?
bsickles says
I've never tried that. I don't see why you couldn't but I would stick with full fat yogurt. Let me know if you try it that way. I'd love to hear the results
elenaflutterfly says
Cool! I use Greek yogurt. I'll keep you posted!
bsickles says
Can't wait to hear how it turns out
bsickles says
I've never tried that. I don't see why you couldn't but I would stick with full fat yogurt. Let me know if you try it that way. I'd love to hear the results
Dagmar says
These look so delicious! I can't wait to try making them. Thank you for sharing your recipe.
BRENDA says
Loved these scones, I used pastry cutter to mix, one less thing to wash. I didn’t add the lemon zest , but added a handful of chocolate chips. Made the lemon icing. They were delicious.
becomebetty says
Hey Brenda! Glad you enjoyed! Thanks so much for sharing your feedback.
Sharon says
Hiya, I modified recipe on first go, used orange zest, frozen cranberries & buttermilk. Came out light, flffy, too big, and not browned enough on top. And, I did baste with the buttermilk mixxture. Will try next your way...did not have what I needed on hand!!!
becomebetty says
Thanks for sharing Sharon!