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.
Fresh blueberries are showing up in my market and my freezer is beginning to fill up with these goodies. It’s my number one have-to-have-in-the-freezer berry. Essential to baking and daily smoothies all year long.
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!
RELATED: See all our scone recipes here >>
Easy Blueberry Scones with Lemon Butter Glaze
These easy 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
2 1/4 cups all-purpose flour
1/3 cup sugar
1 tablespoon baking powder
8 tablespoons butter (1 stick) cold butter, diced small
1/2 teaspoon salt
lemon zest, finely grated (reserve juice for the glaze)
1 1/4 cup buttermilk or heavy cream
1 cup blueberries
Lemon Butter Glaze
1/4 cup lemon juice
1 cup confectioners’ sugar
1/2 tablespoon butter, melted
Preheat the oven to 400 degrees F and line 2 rimmed baking sheet with parchment paper.
Whisk together the flour, sugar, baking powder, and salt. Cut the 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 or heavy cream. Stir until just incorporated. Be careful not to overwork the dough.
Using a large scoop or spoon, place 12 dollops of scone dough on 2 prepared baking sheets lined with parchment paper. Bake for 16-19 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