These simple to make Blueberry Scones with Lemon Butter Glaze are flaky and tender, sweet with blueberries, bright and fresh with lemon.
And… they’re absolutely perfect for breakfast, brunch… or afternoon tea.
Blueberry season is in full swing and my freezer is filling up with these goodies. It’s my number 1 have-to-have-in-the-freezer berry. Essential to fall and winter berries, and daily smoothies.
RELATED: More 31Daily blueberry recipes >
Here’s another freezer secret. I seem to always have a batch of scones in the freezer too. For those late afternoon pick-me-ups, or when girlfriends come calling. Or even a late-night snack.
It is an indulgence, for sure.
But one that makes me so happy. With a cup of tea. Any time of the year!
Blueberry Scones with Lemon Butter Glaze
These simple to make Blueberry Scones with Lemon Butter Glaze are flaky and tender, sweet with blueberries, bright and fresh with lemon. And… they’re absolutely perfect for breakfast, brunch… or afternoon tea.
- Yield: 12 scones 1x
- Category: Dessert
- Method: Bake
- Cuisine: British
3 cups all-purpose flour
1/3 cup sugar
2–1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
12 tablespoons (1–1/2 sticks) cold butter, cubed small
zest of 1 lemon (reserve juice for the glaze)
1 cup buttermilk
1 cup blueberries
Lemon Butter Glaze
1/4 cup lemon juice
1 cup confectioners’ sugar
1/2 tablespoon butter, melted
Preheat the oven to 425 degrees F and line a rimmed baking sheet with parchment paper.
Whisk together the flour, sugar, baking powder, soda, and salt. Cut the cubed butter into the dry ingredients with a fork, fingers, or two knives. (Or use a food processor with the metal blade to speed things up. Just a couple of pulses will do.)
Stir in the lemon zest and fold the blueberries into the flour mixture. Make a well in the center and pour in the buttermilk. Stir until just incorporated. Be careful not to overwork the dough.
Transfer the dough to a floured surface and pat or roll into a round disc shape, about 3/4-inch thick. Using a 2-inch round biscuit cutter, or water glass, cut into 12 circles. Transfer to the prepared baking sheet. Bake for 14-18 minutes, or until the top begins to turn golden brown.
For the glaze: combine the reserved lemon juice, confectioners’ sugar and melted butter in a small bowl. Whisk until the lumps disappear. Once the scones have cooled, drizzle each scone with the glaze.
Keywords: scones, afternoon tea, scone recipe, easy scone recipe, simple scones, tea scones, biscuits