Lemon Blueberry Scones

These bright and buttery scones are bursting with juicy blueberries and fresh lemon flavor. With a tender, flaky texture and a sweet-tart lemon glaze drizzled over the top, they’re a refreshing, bakery-style treat perfect for spring mornings or afternoon coffee.

Yield: 8

Author: Kelli Bowman

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Lemon Blueberry Scones

Prep time: 20 MinCook time: 35 MinTotal time: 55 Min

These bright and buttery scones are bursting with juicy blueberries and fresh lemon flavor. With a tender, flaky texture and a sweet-tart lemon glaze drizzled over the top, they’re a refreshing, bakery-style treat perfect for spring mornings or afternoon coffee.

Ingredients

Scone

• 3 cups all-purpose flour
• 1 Tbsp baking powder
• 1⁄2 tsp kosher salt
• 2 Tbsp granulated sugar
• 12 Tbsp cold butter, grated
• 1 cup buttermilk
• 1 egg
• 1 tsp vanilla

Glaze

• 1⁄2 c powdered sugar
• juice of 1 lemon

Instructions

1. Preheat the oven to 375°F and line a baking sheet with parchment paper.
2. In a large bowl, combine the flour, baking powder, salt, sugar, and lemon zest.
3. Add the grated cold butter and work it in with your fingers until crumbly.
4. Add the buttermilk, egg, vanilla, and fresh blueberries. Mix until just combined.
5. Transfer the dough to the prepared baking sheet and shape it into an 8–10 inch circle. Slice into 8 wedges, like a pizza.
6. Bake for 30–35 minutes, until golden brown.
7. While the scones are baking, add the powdered sugar and lemon juice to a small bowl. Whisk until smooth and fully combined.
8. Let the scones cool for about 10 minutes after baking.
9. Remove from the oven and allow to cool before drizzling the glaze evenly over the top.

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